Kurdish White Beans

This simple but flavorsome bean dish hails from what author and cook Naomi Duguid terms the “Persian Culinary Region” spanning Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. With multiple countries sharing similar food cultures and dishes, although these are titled ‘Kurdish’ White Beans, the style and ingredients are common across this region including in Azerbaijan.

This recipe is from her book on the region’s cooking ‘Persia: A cook’s travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan’. If you are interested in a perspective on the region including the interconnectedness of food culture and a bit of history thrown in, I recommend checking it out. I found a copy at my local library, but loved so many of the recipes I might have to add it to my own collection.

Kurdish White Beans

1 1/2 cups dried navy beans, soaked overnight
Salt
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 cup crushed tomatoes
1 dried lime, pierced in several places
Salt, to taste 

For Serving
Feta, bread and fresh herbs and greens, such as parsley, mint, cilantro, and scallions

1. Drain the beans. In a large saucepan, cover the beans with water and bring to a boil. Simmer gently until tender, 35 to 40 minutes. Off the heat, add a generous pinch of salt and let stand for 5 minutes, then drain.

2. Heat the oil in the saucepan. Add the cumin and turmeric and stir for 1 minute. Add the beans, tomatoes, dried lime, and 1 1/2 cups of water. Bring to a boil, cover partially and simmer for 25 minutes. Discard the lime, and season the beans generously with salt.

Serve with feta, bread and fresh herbs and greens.

From Persia: A cook’s travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan by Naomi Duguid