Sadaf Light Red Kidney Beans, 680gr

لوبیا قرمز صدف — ۶۸۰ گرم

Sadaf Light Red Kidney Beans (lubia-ye qermez — red kidney beans) are premium light red kidney beans — large, firm, and deeply savoury, with a robust, earthy flavour, a substantial and satisfying texture that holds its shape beautifully through long cooking, and the dark, rich colour that makes them one of the most visually and gastronomically distinctive legumes in any pantry. In Persian cooking, red kidney beans hold a position of singular importance as the essential legume of ghormeh sabzi — Iran’s most beloved, most frequently cooked, and most emotionally resonant khoresh, a slow-cooked dried herb stew with lamb and kidney beans that is the dish most Iranians would name first when asked about the food of home. Ghormeh sabzi’s kidney beans slow-cook for hours in the intensely herbal, deeply dark, and richly savoury dried herb and lamb broth until they are completely flavour-saturated, tender to the core, and an inseparable part of the dish’s characteristic deep, earthy, and almost medicinal herb richness. Kidney beans are also used in khoresh-e lubia qermez — the red bean and lamb khoresh with tomato and warm spices — in the herb-rich rice preparations of the Gilani tradition in northern Iran, and in Middle Eastern red bean soups and stews across the region. Light red kidney beans are slightly more tender and mildly flavoured than dark red, making them particularly well-suited to long, slow cooking preparations where full flavour absorption and a melting, tender texture are the goal. Soak dried beans overnight before cooking. Sadaf delivers trusted, consistent quality. The generous 680gr bag is a practical everyday size.

Soak overnight in cold water, drain, and boil in fresh water for at least 10 minutes at a rolling boil before slow-cooking — kidney beans must be properly boiled to neutralise their naturally occurring lectins, slow-cook with lamb, dried ghormeh sabzi herbs (parsley, fenugreek, chives), dried limes, and turmeric for the essential Persian ghormeh sabzi khoresh — simmer for 2–3 hours until the beans are deeply tender and the herb broth is intensely dark and aromatic, prepare khoresh-e lubia qermez by slow-cooking with lamb, tomato, onion, turmeric, and warm spices for a hearty, robustly flavoured Persian red bean khoresh, make a hearty Middle Eastern red bean and vegetable soup with onion, garlic, cumin, coriander, and tomato for a nourishing, protein-rich everyday soup, serve cold cooked kidney beans dressed with olive oil, lemon, parsley, garlic, and red onion for a simple, satisfying Middle Eastern red bean salad, or use in rice-and-bean preparations and grain bowls as a protein-rich, shape-holding legume addition. The kidney bean of ghormeh sabzi — the most beloved Persian khoresh of all.

• Sadaf Light Red Kidney Beans (lubia-ye qermez) — large, firm, earthy kidney beans; shape-holding through long cooking; soak overnight before use
• 680gr bag — generous everyday size for ghormeh sabzi, khoresh-e lubia qermez, and Middle Eastern bean soups
• Trusted Sadaf quality — one of the most recognised brands in Persian and Middle Eastern pantry staples
• The essential legume of ghormeh sabzi — Iran’s most beloved khoresh; also used in khoresh-e lubia qermez and herb-rich Gilani rice dishes
• Available at Vicinity Mart — your trusted source for authentic Persian pantry staples and specialty ingredients