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Lubia Pokhteh (Red Kidney Bean Dip)

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Earthy and tart, lubia pokhteh is a delicious dip to celebrate Yalda, the Persian festival marking the winter solstice. Red, the color of the Persian celebration of Yalda, takes center stage in this recipe by chef and cookbook author Louisa Shafia.
The article from Food & Wine discusses a recipe for Lubia Pokhteh, a traditional Persian red kidney bean dip. This dish, which translates to "cooked beans," is a simple yet flavorful appetizer or side dish, often served during Nowruz, the Persian New Year. The recipe involves cooking red kidney beans with ingredients like turmeric, onions, and tomato paste, then blending them into a smooth dip. It's seasoned with dried mint, garlic, and sometimes a hint of cinnamon, offering a unique taste profile that balances earthiness with subtle sweetness. The dip is typically garnished with fried onions and served with flatbreads like lavash or sangak, making it a versatile and communal dish perfect for gatherings.

Read the Full Food & Wine Article at:
[ https://www.foodandwine.com/lubia-pokhteh-red-kidney-bean-dip-8758805 ]


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