Name: Persian-Inspired Beans with Preserved Lemon and Dates
Cook time: 180 min
Total time: 180 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 2 cup dried pinto beans; 2 tablespoon olive oil; 1 large red onion (chopped); 2 large carrots (peeled, halved lengthwise, and thinly sliced); 2 teaspoon ground coriander; 2 teaspoon ground cumin; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground cloves; 1.5 quart vegetable broth (or 6 cups); 0.25 cup chopped pitted dates (do not use sugared dates); 2 preserved lemons (chopped)

CuliNect

Persian-Inspired Beans with Preserved Lemon and Dates — Formulation & Method | CuliNect