Vegan Persian Style Gheymé Berenj (Rice with Red Beans)

Make this vegan version of classic Persian dish Gheymé Berenj (Rice with Red Beans) in under an hour! All you need is some long grain white rice, spices, olive oil or vegetable oil, cooked red beans or canned red beans (drained & rinsed), plus some hot water! Simply combine all ingredients together in a saucepan over medium heat then simmer for 20 minutes before serving warm with your favorite side dishes! Delicious & nutritious!

Cooking Equipment:

• Medium saucepan • Measuring spoons • Wooden spoon

Preparation Time:

10

Cooking Time:

Total Time:

50

Cuisine:

Persian

Keywords:

Keywords:

Vegan, Persian, Rice, Red Beans, Gheymé Berenj

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

60g long grain white rice
1/2 teaspoon of turmeric powder
1/4 teaspoon of ground black pepper
1/4 teaspoon of ground cumin powder
1/4 teaspoon of ground coriander powder
2 tablespoons of olive oil or vegetable oil
1/2 cup of cooked red beans or canned red beans (drained and rinsed)

Cooking Instructions:

Rinse the rice in cold water until the water runs clear. Drain and set aside.
Heat the oil in a medium saucepan over medium heat. Add the turmeric, black pepper, cumin and coriander powders and stir for 30 seconds until fragrant.
Add the drained rice to the pan and stir for 2 minutes until all grains are coated with the spices and oil mixture.
Add the cooked red beans to the pan and stir for another minute until everything is combined well together.
Pour in 1 cup of hot water into the pan and bring it to a boil over high heat while stirring occasionally to prevent sticking at the bottom of the pan. Once boiling, reduce heat to low-medium heat, cover with a lid and let it simmer for 20 minutes or until all liquid is absorbed by the rice grains completely.
Turn off heat after 20 minutes and let it sit covered for another 10 minutes before serving warm with your favorite side dishes such as salad or vegetables! Enjoy!

Nutrition:

Calories – 442 kcal; Fat – 6.3g; Carbohydrates – 77.5g; Protein – 11.2g; Fiber – 8.4g; Sodium – 467mg

Make this vegan version of classic Persian dish Gheymé Berenj (Rice with Red Beans) in under an hour! All you need is some long grain white rice, spices, olive oil or vegetable oil, cooked red beans or canned red beans (drained & rinsed), plus some hot water! Simply combine all ingredients together in a saucepan over medium heat then simmer for 20 minutes before serving warm with your favorite side dishes! Delicious & nutritious!

Rating:

4

Did You Know?

It is one of the oldest and most diverse cuisines in the world, with influences from Central Asia, the Middle East, and the Mediterranean.