📝 About This Recipe
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.
💡 Chef's Tips
For the best texture, use dried beans soaked overnight and boiled until tender rather than canned; the starch from scratch-cooked beans creates a superior sauce. Don't skimp on the oil; Afghan qormahs rely on a certain amount of fat to carry the spices and achieve the traditional 'oil separation' finish. If the stew looks too dry, add water 1/4 cup at a time; it should be thick and saucy, not watery. Caramelizing the onions to a deep gold is the secret to the rich, brown color of the gravy—don't stop when they are just translucent. A squeeze of fresh lemon juice at the very end can brighten the dish if you find the flavors too heavy.
🍽️ Serving Suggestions
Serve hot alongside Challow (Afghan white basmati rice with cumin). Pair with fresh Naan or Lavash bread for scooping up the thick sauce. Accompany with a side of 'Salata'—a chopped salad of cucumbers, tomatoes, onions, and lemon juice. A dollop of thick Greek yogurt or 'Chaka' on top provides a cooling contrast to the spices. Serve with a side of Torshi (Afghan pickled vegetables) for a hit of acidity.