Description

A cornerstone of Afghan home cooking, Qormah-e-Lubia is a rich, soul-warming red kidney bean stew simmered in a fragrant tomato and onion base. This dish perfectly balances the earthy heartiness of the beans with the aromatic warmth of turmeric, coriander, and garlic. It is a testament to the beauty of Afghan slow-cooking, transforming humble ingredients into a luxurious, melt-in-your-mouth vegetarian masterpiece.

Ingredients

The Base

• 1/3 cup Vegetable Oil (or ghee for a richer flavor)
• 2 large Yellow Onion (finely diced)
• 4-5 cloves Garlic (minced or turned into a paste)
• 1 inch Fresh Ginger (peeled and finely grated)

The Beans and Aromatics

• 3 cups Red Kidney Beans (cooked, or 2 cans (15oz each) rinsed and drained)
• 3 tablespoons Tomato Paste (high quality for deep color)
• 2 medium Roma Tomatoes (finely chopped)
• 1 teaspoon Turmeric Powder
• 1.5 teaspoons Ground Coriander
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Black Pepper (freshly cracked)
• 1.5 teaspoons Salt (adjust to taste)
• 1.5 cups Water or Vegetable Broth (adjust for desired thickness)

For Garnish and Finishing

• 1/4 cup Fresh Cilantro (roughly chopped)
• 1-2 pieces Green Chili (slit lengthwise for mild heat)
• 1 pinch Dried Dill (optional, for authentic aroma)

Instructions

1. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the finely diced onions and sauté for 10-12 minutes. The goal is a deep golden brown color, which provides the foundation for the stew's flavor; do not rush this step.
3. Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until the raw aroma dissipates and they become fragrant.
4. Add the tomato paste to the center of the pot. Fry the paste in the oil for 2 minutes, stirring constantly, until it turns a shade darker and smells slightly sweet.
5. Incorporate the chopped fresh tomatoes, turmeric, coriander, cumin, salt, and black pepper. Cook for 5-7 minutes, mashing the tomatoes with your spoon until they break down into a thick, uniform sauce (the 'masala').
6. Add the rinsed kidney beans to the pot and stir well to coat every bean in the aromatic base.
7. Pour in the water or vegetable broth. Bring the mixture to a gentle boil.
8. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes. This allows the beans to absorb the spices and the flavors to meld.
9. Remove the lid and check the consistency. If you prefer a thicker stew, use the back of a wooden spoon to mash a small handful of beans against the side of the pot.
10. Add the slit green chilies and a pinch of dried dill (if using). Cover and simmer for another 5 minutes.
11. Taste and adjust salt if necessary. The oil should begin to separate and rise to the top (a sign the qormah is perfectly cooked).
12. Turn off the heat and stir in half of the fresh cilantro. Let the stew sit for 5 minutes before serving to allow the flavors to settle.