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1 can of red kidney beans
½ onion (finely chopped)
2 tablespoons coriander
1 teaspoon turmeric
1 teaspoon ground cumin
3 cloves garlic (minced)
2 tablespoons tomato sauce
2 cups water
3 tablespoons oil
Crushed dried mint (optional)
Ground red chili pepper to taste


Drain and rinse the kidney beans and set aside.

Heat the oil on medium high heat and sauté the onions until light caramelized and golden brown.

Add the kidney beans, water, coriander, salt, pepper, turmeric, garlic, cumin, and tomato sauce and stir the mixture together.

Cover the pot with a lid and cook on medium heat for about 15-20 minutes. Cook until the water has reduced and the oil has surfaced to the top.

Once it is ready, mix in some crushed dried mint leaves if you desire.

Serve with Chalau (a traditional Afghan stew recipe made with lamb, and seasoned with cumin and cilantro).