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The World Food Recipe Box

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Afghan Lubia


Afghan Lubia

Ingredients:

Allergens in bold

Onion

Tomato

Mint

Carrot

Red Onion

Cucumber

Coriander

Whole Dhana Jeeru

Lemon

Cumin Seeds

Cardamom

Ground Cinnamon

Coriander Seeds

Basmati Rice

Ground Saffron

Crushed Garlic (sulphur dioxide and sulphites)

Aromatic Spice Blend

Tomato Passata

Red Kidney Beans

Raisins

Nutritional Information:

Per serving: Energy (kcal) 498 Fat 4g of which saturates 1g Carbohydrates 99g of which sugars 18g Protein 16g Salt 0.9g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

 

Recipe Description:

Despite its cultural ties with neighbouring Pakistan, Afghanistan’s cuisine is relatively reserved when it comes to spice, preferring the more playful heat of black pepper to the harsher burn of chilli. Even the subtle spicing of this lubia (kidney bean stew) is balanced by sweet, cooling fresh mint. During summer, nights can be extremely cold, while the days are dry and sweltering. Light yet warming, our lubia is accompanied with a typically Afghan salata of crisp summer vegetables as well as a simple, saffron-scented basmati rice pilaf— the perfect dish to enjoy on a summer evening as the sun sinks below the horizon.

  • Preparation time:

    For 2 - 25 minsFor 4 - 35 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 40 mins

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