SAEDNEWS: Bean Kebab is one of the traditional dishes of Rasht, made by combining pinto beans with Chenjeh kebab (tender pieces of grilled meat). This flavorful dish is often served as a breakfast meal. It is highly recommended to try Bean Kebab at least once and experience the unique taste of this local specialty.
According to Saednews, Rashti Lobya Kebab is a traditional dish from Gilan Province, Iran, made with a delicious combination of pinto bean stew and grilled Chenjeh meat. This dish has an exceptional flavor and is commonly served in traditional teahouses across the region. The preparation method is simple, with pinto beans and grilled meat being the main ingredients.
Chenjeh kebab (grilled meat pieces): 500 grams
Pinto beans: 2 cups
Onion: 1 medium-sized
Garlic: 2 cloves
Tomato: 1
Potato: 1
Tomato paste: 2 tablespoons
Vegetable oil: As needed
Lemon juice: As needed
Before starting, it is important to note that in this dish, the Chenjeh kebab and the bean stew are prepared separately and combined when served. First, prepare the bean stew.
Once the bean stew is ready and the Chenjeh kebab has been cooked, serve them separately. When eating, add pieces of the grilled Chenjeh meat into the bowl of bean stew.
To prevent bloating, soak the pinto beans in water overnight before cooking. If you change the soaking water several times, it will help remove excess gas and allow the beans to cook more easily.
Place the soaked beans in a medium-sized pot with four cups of water. Cook over medium heat until the beans become tender.
Finely chop one onion. Heat some oil in a pan, add the chopped onions, and sauté until softened.
Once the onions turn golden, remove half of them and set aside.
Chop the garlic cloves and tomato, then add them to the pan. Sauté the ingredients well until the tomato water completely evaporates.
Add the sautéed mixture to the cooking beans.
Wash one potato, peel it, cut it into two halves, and add it to the bean stew.
After the potato is fully cooked, mash it and add it to the remaining fried onions in the pan.
Season with salt and freshly ground black pepper, then sauté briefly. Add two tablespoons of tomato paste and mix well.
Transfer this mixture into the bean stew.
After adding all ingredients, reduce the heat and allow the stew to cook slowly.
For the beans to become fully cooked and develop a rich texture, simmer the stew gently for about 1.5 hours.
Now prepare the grilled Chenjeh meat. Season the meat pieces with salt, pepper, and grated onion. Thread them onto skewers.
After the bean stew is fully cooked and thickened, grill the Chenjeh pieces over charcoal.
Serve the tender grilled meat pieces with the flavorful Rashti bean stew for a traditional Gilan-style meal.
