How to Make Aromatic Bridal Bean Stew

Rice is considered one of the main staples of Iranian cuisine and is typically cooked in two ways: “Abkesh” and “Kateh.” In the Abkesh method, rice is boiled in water and then drained before being steamed in a pot. In the Kateh method, rice is cooked directly in water in the pot and allowed to steam at the end, preserving all of its natural nutrients. Steamed dishes often combine rice with vegetables and meat, creating flavorful, wholesome meals.

One such traditional dish is “Dampokht-e Loobia-ye Aroos” (Bride’s Bean Stew). Follow along for a complete, step-by-step guide to preparing this comforting Iranian recipe.

Ingredients for Dampokht-e Loobia-ye Aroos:

• 1½ cups rice

• ¾ cup bride’s beans (Loobia-ye Aroos)

• 1 medium onion

• 1 tablespoon turmeric

• Salt, pepper, and Persian rice spices to taste

• Optional: rice raisins

Instructions:

1. Soak the bride’s beans for 15 minutes. Then, place them in a pot with water and cook for 20 minutes until slightly tender (do not overcook to avoid breaking). Keep the lid off to prevent the beans from darkening, then drain.

2. Wash the rice and add 3½ cups of water with salt to taste.

3. Finely dice the onion. Heat a little oil in a pot, then sauté the onion until it becomes soft and translucent.

4. Add turmeric and sauté for 30 seconds, then stir in the bride’s beans for about one minute, just enough to coat them without breaking.

5. Add the rice and cook over high heat until the water evaporates, then cover the pot and steam the rice until fully cooked.

This method ensures the rice retains its full flavor and nutrients while creating a rich, aromatic dish that embodies the essence of Iranian home cooking.