Kurdish White Beans with Tomatoes and Dried Lime

This fragrant bean dish from cookbook author Naomi Duguid is flavored with turmeric and cumin, but it’s the aroma and nuance of the dried lime that make it special. Duguid learned the recipe from a cook in Iraqi Kurdistan.

  • Active:
  • Total Time:
  • Servings: 4
  • Time(Other): plus overnight soaking

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  • 1 1/2 cups dried navy beans, soaked overnight
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/2 cup crushed tomatoes
  • 1 dried lime, pierced in several places
  • Feta, bread and fresh herbs and greens, such as parsley, watercress and scallions, for serving

How to make this recipe

  1. Drain the beans. In a large saucepan, cover the beans with water and bring to a boil. Simmer gently until tender, 35 to 40 minutes. Off the heat, add a generous pinch of salt and let stand for 5 minutes, then drain.

  2. Heat the oil in the saucepan. Add the cumin and turmeric and stir for 1 minute. Add the beans, tomatoes, dried lime and 1 1/2 cups of water. Bring to a boil, cover partially and simmer for 25 minutes. Discard the lime and season the beans with salt. Serve with feta, bread and fresh herbs and greens.

Contributed By Photo © Con Poulos Published May 2015

1031290 recipes/kurdish-white-beans-tomatoes-and-dried-lime 2015-04-15T19:49:15+00:00 Naomi Duguid weeknight-dinner|side-dishes|middle-eastern|4|vegetarian|staff-favorite|make-ahead|healthy|beans-grains-and-legumes may-2015 recipes,kurdish-white-beans-tomatoes-and-dried-lime 1031290

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