Persian Khorak Lubia

Khorak Lubia contains the classic ingredients of tomatoes, onions, garlic, turmeric, and cumin. This vegetarian stew recipe is packed with flavor, protein-rich, and perfect for pairing with basmati rice or bread.

This page may use affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases.

Why You’ll Love Khorak Lubia

• This is an easy and one-pot recipe, full of flavor and protein.
• Khorak Lubia is a versatile dish that can be enjoyed with bread or rice.
• Add coconut milk to the dish to add a creamy texture with flavors inspired by Rajma.

Ingredients/Equipment Notes

To make this delicious Khorak Lubia, you will need the following ingredients (full measurements are in the recipe card below):

• 1/2 Tbsp cooking oil
• 1 large yellow onion, chopped
• 3/4 Tbsp Chutney (see Chutney directions below)
  • 4 garlic heads
  • 5 Serrano chili
  • 2 medium sized gingers
  • 1 bunch cilantro
  • 3/4 cup shredded coconut
• 3 medium ripe tomatoes, pureed 
• 5 medium Russet potatoes, cut into bite-size 
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp salt (or to taste)
• 2 (15 oz) cans organic red kidney beans, drained and rinsed
• 1 cup coconut milk (optional – to make more creamy)
• Juice of 1 lemon
• 2 cups water (plus more as needed)

You will also need the following equipment:

• Non-Stick Pot
• Blender

How to Make the Best Khorak Lubia

• Prepare the “Chutney”
  • Peel ginger and garlic heads
  • Wash and dry cilantro and serrano chili
  • Add all “Chutney” ingredients together in a food processor and blend well.
• In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent and fragrant.
• Stir in the chutney and pureed tomatoes. Cook for about 2 minutes, allowing the flavors to meld.
• Add the ground cumin, coriander, turmeric, paprika, and salt. Let the mixture simmer for another 2 minutes to bloom the spices.
• Add the potatoes and kidney beans and mix well. Add 2 cups of hot water. Bring to a gentle boil, then cover and cook for about 10 minutes, or until the potatoes begin to soften.
• Add the coconut milk (optional) and continue to simmer for another 20 minutes. If the curry starts to get too thick, add a bit more water to reach your desired consistency.
• After 20 minutes, squeeze in the lemon juice. Reduce the heat to low and let it simmer for a final 10 minutes, stirring occasionally.
• Taste and adjust salt or seasoning if needed.

How to Serve Khorak Lubia

This recipe is delicious on its own, or served with Persian rice or Persian bread.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

Print