Persian Chicken Kidney Bean Stew

Step 1: To begin making the Persian Chicken Kidney Bean Stew Recipe, we will soak the rajma beans overnight

Step 2: Pressure cook the rajma, along with a little salt and enough water for about 30 minutes until it is soft and well cooked

Step 3: Heat a pressure cooker on medium heat with oil, add cloves of garlic and saute till they soften

Step 4: Add in chopped onion and saute till they turn translucent and become slightly golden

Step 5: Add washed chicken pieces and saute till the pieces are lightly roasted

Step 6: Add in chopped parsley, coriander leaves, dried fenugreek leaves, dried oregano, salt to taste, turmeric powder and red chilli powder as well

Step 7: Keep sautéing until the leaves wilt

Step 8: Add 1 cup of water and pressure cook for around 3 whistles until the chicken is cooked well

Step 9: Once done allow the pressure to release naturally

Step 10: Stir in the cooked rajma and check the salt and seasonings

Step 11: Give the Persian stew a brisk boil and turn off the heat

Step 12: Transfer the Persian Chicken Kidney Bean Stew into a serving bowl and serve hot

Step 13: Serve the Persian Chicken Kidney Bean Stew Recipe along with some Mexican Brown Rice and Quinoa and fresh vegetables salad by the side for your Sunday Dinner Meal