Punjab x Iran
Rajma ghormeh sabzi
Rajma chawal took a herb bath in Tehran and came back with dried limes.
80 minTime
20 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original526kcalsame
20 gproteinsame
17 gfibresame
80minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pressure cook the soaked rajma with 700 ml water and salt on medium heat for 25 minutes, then let the pressure release naturally.
- 2Chop all the greens very finely. Heat 2 tbsp oil on medium low heat and fry the greens 15 minutes, stirring often.
- 3In a pot on medium heat, cook the onion in the remaining oil for 8 minutes. Add the turmeric, ginger garlic paste and chilli for 1 minute.
- 4Add the rajma with its liquid, the fried greens, the pierced limes and 200 ml water. Simmer on low heat 25 minutes.
- 5Stir in the garam masala and lemon. Taste and lift out the limes if it is sour enough.
- 6Boil the rice in plenty of salted water for 10 minutes, drain and steam covered on low heat 10 minutes.
Serve it like this
Pack rice into a small bowl and turn it out as a dome, ladle the stew around it and set a dried lime on top with a few sprigs of dill.
