Critical Moments
- •Soaking dried beans adequately (or using canned)
- •Cooking beans until completely tender and creamy
- •Frying potatoes crispy just before serving
Soak the beans (if using dried)
Place dried pinto beans in a large bowl and cover with cold water by at least 8cm. Soak for 8-12 hours or overnight. Drain and rinse before using. If using canned beans, simply drain and rinse—skip to step 3.
Soak the beans (if using dried)
Place dried pinto beans in a large bowl and cover with cold water by at least 8cm. Soak for 8-12 hours or overnight. Drain and rinse before using. If using canned beans, simply drain and rinse—skip to step 3.
Bloom the saffron (if using)
If using saffron, grind threads with a pinch of sugar using a mortar and pestle. Transfer to a small bowl, add 3 tbsp hot (not boiling) water, cover, and steep for at least 20 minutes.
Bloom the saffron (if using)
If using saffron, grind threads with a pinch of sugar using a mortar and pestle. Transfer to a small bowl, add 3 tbsp hot (not boiling) water, cover, and steep for at least 20 minutes.
Brown the onions
Heat oil in a large heavy pot over medium-high heat. Add diced onions and cook until deep golden brown, about 12-15 minutes, stirring occasionally.
Brown the onions
Heat oil in a large heavy pot over medium-high heat. Add diced onions and cook until deep golden brown, about 12-15 minutes, stirring occasionally.
Add spices and brown the meat
Add turmeric, cinnamon, and cumin (if using). Stir for 30 seconds until fragrant. Increase heat to high, add meat cubes, and brown well on at least two sides, about 6-8 minutes.
Add spices and brown the meat
Add turmeric, cinnamon, and cumin (if using). Stir for 30 seconds until fragrant. Increase heat to high, add meat cubes, and brown well on at least two sides, about 6-8 minutes.
Build the tomato base
Reduce heat to medium. Add tomato paste and stir constantly for 2 minutes until darkened. Add grated tomatoes and cook for another 3-4 minutes until broken down and thick.
Critical Step
Cooking the tomato paste removes raw, metallic flavors and develops sweetness. This is the flavor foundation of the sauce.
Build the tomato base
Reduce heat to medium. Add tomato paste and stir constantly for 2 minutes until darkened. Add grated tomatoes and cook for another 3-4 minutes until broken down and thick.
Critical Step
Cooking the tomato paste removes raw, metallic flavors and develops sweetness. This is the flavor foundation of the sauce.
Add beans, liquid, and dried limes
Add soaked and drained beans (or canned beans). Add water or stock, salt, and pepper. Pierce each dried lime 3-4 times and add to the pot. Bring to a boil, then reduce heat to low. Cover and simmer.
Add beans, liquid, and dried limes
Add soaked and drained beans (or canned beans). Add water or stock, salt, and pepper. Pierce each dried lime 3-4 times and add to the pot. Bring to a boil, then reduce heat to low. Cover and simmer.
Simmer until beans and meat are tender
For dried beans: Simmer covered for 1.5-2 hours, stirring occasionally, until beans are completely tender and creamy, and meat is fork-tender. For canned beans: Simmer for 1 hour until meat is tender and flavors have melded. Add more water if stew becomes too thick before beans/meat are done.
Critical Step
Beans must be completely tender—creamy throughout with soft skins. Undercooked beans are unpleasant and can cause digestive discomfort. The long simmer also allows flavors to meld and develop.
Simmer until beans and meat are tender
For dried beans: Simmer covered for 1.5-2 hours, stirring occasionally, until beans are completely tender and creamy, and meat is fork-tender. For canned beans: Simmer for 1 hour until meat is tender and flavors have melded. Add more water if stew becomes too thick before beans/meat are done.
Critical Step
Beans must be completely tender—creamy throughout with soft skins. Undercooked beans are unpleasant and can cause digestive discomfort. The long simmer also allows flavors to meld and develop.
Fry the potatoes (optional but traditional)
While stew simmers, peel potatoes and cut into matchsticks or small cubes. Soak in cold water, drain, and pat very dry. Heat 2cm oil in a skillet to 180°C/350°F. Fry in batches until golden and crispy, 4-5 minutes per batch. Drain on paper towels and season with salt.
Common Mistakes
- •Not drying potatoes (dangerous splattering, soggy result)
- •Oil not hot enough (greasy potatoes)
- •Crowding pan (temperature drops)
Fry the potatoes (optional but traditional)
While stew simmers, peel potatoes and cut into matchsticks or small cubes. Soak in cold water, drain, and pat very dry. Heat 2cm oil in a skillet to 180°C/350°F. Fry in batches until golden and crispy, 4-5 minutes per batch. Drain on paper towels and season with salt.
Common Mistakes
- •Not drying potatoes (dangerous splattering, soggy result)
- •Oil not hot enough (greasy potatoes)
- •Crowding pan (temperature drops)
Add saffron and adjust seasoning
Stir bloomed saffron (if using) into the stew. Taste and adjust salt, pepper, and sourness. If more tang is needed, pierce and squeeze one of the dried limes, or add a tablespoon of fresh lemon juice.
Add saffron and adjust seasoning
Stir bloomed saffron (if using) into the stew. Taste and adjust salt, pepper, and sourness. If more tang is needed, pierce and squeeze one of the dried limes, or add a tablespoon of fresh lemon juice.
Rest and serve
Remove from heat and let rest covered for 10 minutes. Transfer to a serving dish. Top generously with crispy fried potatoes (if using). Serve immediately over chelow with tahdig—the potatoes should be added just before serving to maintain crispness.
Rest and serve
Remove from heat and let rest covered for 10 minutes. Transfer to a serving dish. Top generously with crispy fried potatoes (if using). Serve immediately over chelow with tahdig—the potatoes should be added just before serving to maintain crispness.
Resting Required
10 min - Allows flavors to settle; sauce thickens slightly
