Sadaf Dark Red Kidney Beans, 680gr

لوبیا قرمز تیره صدف — ۶۸۰ گرم

Sadaf Dark Red Kidney Beans (lubia-ye qermez-e tireh — dark red kidney beans) are premium dark red kidney beans — large, robust, and deeply flavoured, with a firmer skin, more pronounced earthy character, and a deeper, richer colour than their light red counterpart, making them the kidney bean of choice for assertive, boldly spiced, and long-cooked preparations where the bean’s structure, colour, and flavour need to hold their own against powerful ingredients. Dark red kidney beans have a distinctly firmer texture through long cooking than light red — their thicker skin holds its shape even after extended simmering, providing a satisfying, substantial bite in the finished dish rather than the softer, more yielding texture of light red beans — and their deeper, earthier, and more robustly savoury flavour makes them particularly well-suited to dishes with bold, assertive spicing, generous quantities of aromatics, and rich, intensely flavoured cooking liquids. In Persian cooking, kidney beans (lubia qermez) are the essential legume of ghormeh sabzi — Iran’s most beloved khoresh of dried herbs, lamb, and kidney beans — and of khoresh-e lubia qermez, the robust red bean and lamb khoresh with tomato, turmeric, and warm spices. Dark red kidney beans are also the natural choice for any heavily spiced, long-cooked Middle Eastern red bean stew, for bold cumin-and-coriander-spiced bean soups, and for grain and bean salads where a firm-textured, visually striking deep-red bean that holds its shape after cooking and cooling is needed. Soak overnight and boil at a rolling boil for at least 10 minutes before slow-cooking to neutralise lectins. Sadaf delivers trusted, consistent quality. The generous 680gr bag is a practical everyday size.

Soak overnight in cold water, drain, and boil at a rolling boil in fresh water for at least 10 minutes — kidney beans must be properly boiled before slow-cooking to neutralise naturally occurring lectins — then drain and use in the recipe, slow-cook with lamb, the dried herb mix of parsley, fenugreek, and chives, dried limes, and turmeric for a deeply flavoured ghormeh sabzi khoresh where the firm dark red beans hold their structure beautifully through the long herb-broth simmer, prepare khoresh-e lubia qermez with lamb, tomato, onion, turmeric, and warm spices for a hearty, robustly coloured Persian red bean khoresh with deeply earthy, firm beans, make a boldly spiced Middle Eastern red bean and lamb or vegetable soup with generous quantities of cumin, coriander, turmeric, garlic, and tomato for a nourishing, protein-rich bean soup with substantial, shape-holding beans, cool completely after cooking and dress with olive oil, lemon, red onion, fresh parsley, and sumac for a firm-textured, visually striking Middle Eastern red bean salad where the beans hold their shape and colour beautifully, or use in grain bowls and rice-and-bean preparations as a protein-rich, robustly flavoured, and structurally firm bean addition. Firm, deep, and robustly earthy — the kidney bean that stands up to bold cooking.

• Sadaf Dark Red Kidney Beans (lubia-ye qermez-e tireh) — large, firm-skinned dark kidney beans; deeper, earthier, and more robust than light red; shape-holding through long cooking
• 680gr bag — generous everyday size; soak overnight and boil 10 minutes before slow-cooking; essential safety step for kidney beans
• Trusted Sadaf quality — one of the most recognised brands in Persian and Middle Eastern pantry staples
• Used in ghormeh sabzi, khoresh-e lubia qermez, boldly spiced Middle Eastern bean soups, and firm-textured bean salads
• Available at Vicinity Mart — your trusted source for authentic Persian pantry staples and specialty ingredients