This is one of the most popular lunch dishes in both Iraqi and Turkish cuisine. Growing up Iraqi, I ate it regularly, so it holds a special, nostalgic place in my heart. Now, it’s also one of my husband’s favorite meals to come home to after a long day at work. And honestly, the real secret is the salad, even more than the main dish! I'll be sharing the salad recipe separately.
method
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Making the stew
Heat a stainless steel pot until it reaches the Leidenfrost effect. To test it, sprinkle a few drops of water into the pot. If they form small beads that glide across the surface, the pot is ready. Sauté the onion until golden brown, then add the beans and stir for a few seconds. Pour in enough water to cover the beans by about 2 cm. Bring the water to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook until the beans are completely tender. Then add the lemon juice and salt to your taste.
Prepare White Rice
Bring a pot of water to a boil. Rinse the rice thoroughly under cold water, then add it to the boiling water with salt. Let it boil until fully cooked and tender, then drain it using a sieve. In the same pot, add a little olive oil, then return the drained rice to the pot. Cover and leave it to steam over low heat for about 10 minutes.
Serving
Serve it with yogurt, olives, and salad to fully enjoy the meal.