This is one of my favorite Afghan dishes and the only one I know how to make myself. This has been handed down to me from my Mom, who got it from one of our Afghan neighbors. It was given to us with no explicit quantities.
I make this frequently. Somehow, it tastes even better the next day than fresh, as the flavor has more time to blend while sitting overnight, and the leftovers last a long time.
Ingredients
- Dry kidney beans (canned beans can be used—rinse well and skip the first step)
- Potatoes
- Oil (“a lot”; I use 1/4 cup, which is much less than it would be but probably healthier)
- Garlic, chopped
- Onions, chopped
- Cumin seeds
- Tomatoes (chopped) and/or tomato paste (best with some of both)
- Salt and pepper to taste
Preparation
- Soak the beans ahead of time. Pressure cook in water with salt, pepper, some of the garlic, and 1 Tbsp oil. Drain, saving some of the bean water to add back later.
- In the meantime, peel and cube potatoes. Boil in salted water until slightly soft; drain.
- Heat oil; add onions, chopped garlic, and boiled potatoes. After the onion is soft, add cumin and chopped tomatoes or tomato paste and simmer.
- Add the drained beans and correct seasonings. Simmer briefly, adding enough bean water to reach the desired consistency (thick and saucy). Correct seasonings again and serve.