afghan

This delicious Afghan kidney bean curry is made with a spiced tomato gravy and sweet caramelized onions. It's quick and easy to make and so flavorful!

Afghan Kidney Bean Curry (Lubya)

tbsp coconut oil, divided

coriander seed

tsp whole cumin seed

tsp dried mint (optional)

15 oz can (1 1/2 cups) whole tomatoes

red onion, small dice, some reserved for garnish

garlic,

vegetable broth

kidney beans (2 15 oz cans)

tsp black pepper,

salt,

cilantro

basmati rice, to serve

Melt 1 tablespoon of oil in a heavy...

Melt 1 tablespoon of oil in a heavy bottomed pot over medium-low heat. Add the coriander and cumin and cook for about a minute or until the aromatic and a shade darker. Keep a close eye on them so they don't burn.

Add the dried mint and the tomatoes and...

Add the dried mint and the tomatoes and their juices to the pot (watch for splattering!), and mash them a little. Cook over medium-low heat, stirring occasionally, for around 7 minutes until they break down and are saucy. Transfer to a blender and blend until smooth, making sure to vent.

Heat the remaining 1 tablespoon of oil to...

Heat the remaining 1 tablespoon of oil to the pot and melt over medium-low heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened and starting to turn golden. Then add the minced garlic, and continue cooking for an additional 5 minutes, stirring often so it doesn't burn.

Once the onions are nice and caramelized add...

Once the onions are nice and caramelized add the broth, the spiced tomato sauce, kidney beans, salt and pepper. Simmer uncovered on low heat for about 15 minutes. Adjust seasonings to taste.

Garnish with cilantro (if desired) and minced red...

Garnish with cilantro (if desired) and minced red onion and serve with basmati rice.

https://mediavine-res.cloudinary.com/video/upload/qaiqrgtdov0mg51bljms.mp4

Lubya is a delicious Afghan curry made with kidney beans and a spiced tomato sauce. It's super easy to make, comes together quickly, and is naturally vegan and gluten free!

An Afghan dish consisting of pan fried eggplant and tomatoes topped with a garlic yogurt sauce.

Borani Banjan (Eggplant with Yogurt Sauce)

Yogurt Sauce:

plain Greek yogurt

garlic clove, minced

salt

Eggplant:

peanut oil

eggplant, ends

salt & pepper

yellow onion, thinly sliced

fresh tomatoes, chopped

garlic cloves, minced

water

tsp red pepper flakes

Step 1

Combine the Yogurt Sauce ingredients together in a small bowl. Cover and refrigerate until ready to use.

Step 2

Heat the oil in a large saute pan over medium heat. Generously season the eggplant rounds with salt and pepper on both sides. When the oil is hot fry the eggplant until lightly browned, 3 to 4 minutes per side. Transfer the eggplant to a paper towel lined plate and set aside.

Step 3

Add the sliced onion to the pan and cook, stirring occasionally, until lightly browned, about 5 minutes.

Step 4

Add the chopped tomatoes, garlic, and 1/4 tsp salt to the onions and stir to combine. Cover the pan and reduce heat to medium-low. Simmer with the lid on for 5 minutes. Season onions and tomatoes with salt & pepper to taste.

Step 5

Add the water to the pan and increase heat to medium. Place the fried eggplant on top off the onions and tomatoes and sprinkle the red pepper flakes on top. Continue to simmer, uncovered, until the liquid has evaporated, about 10 minutes.

Step 6

Transfer to a serving plate and top with the yogurt sauce.

Traditionally in Afghan-style borani banjan, an appetizer or vegetable side, eggplant slices are soaked in salted water for 20 to 30 minutes, drained and dried, then simmered in a spiced tomato sauce before being served in layers of garlicky yogurt. This version significantly simplifies the preparation in the interest of time without compromising its appeal: varied flavors and textures from crispy, caramelized eggplant; creamy, garlicky yogurt; sweet and sour tomatoes; and juicy, bright pomegranate seeds. No soaking or simmering here, just quick pan-frying and layering for the same effect in about 30 minutes. Go back for seconds of a dish that tastes even better when it’s cold. 

Borani Banjan (Afghan-style Eggplant in Yogurt) 

full-fat Greek or Indian yogurt

garlic clove, grated

Salt

vegetable oil

plum tomatoes, chopped

Kashmiri or other red chile powder (optional)

pomegranate seeds

mint leaves

NYT Cooking

https://static01.nyt.com/images/2024/06/13/multimedia/zs-borani-banjan-pbhk/zs-borani-banjan-pbhk-videoSixteenByNineJumbo1600.jpg

Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

https://static01.nyt.com/images/2024/06/13/multimedia/zs-borani-banjan-pbhk/zs-borani-banjan-pbhk-googleFourByThree.jpg

https://static01.nyt.com/images/2024/06/13/multimedia/zs-borani-banjan-pbhk/zs-borani-banjan-pbhk-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2024/06/13/multimedia/zs-borani-banjan-pbhk/zs-borani-banjan-pbhk-facebookJumbo.jpg

In a bowl, mix the yogurt, garlic, 1/2 teaspoon salt and 2 tablespoons water. Place in the fridge to chill and develop garlicky flavor. 

Line a tray or large plate with paper towels. In a large frying pan, heat 1/3 cup oil on high. (The eggplant slices should be submerged about halfway in the oil while frying.) When the oil is heated, about 1 minute, add the eggplant slices in a single layer, and fry 1 to 2 minutes on each side, working in batches to avoid overcrowding and adding oil between batches as necessary. When the eggplant starts to caramelize and turn brown, transfer to the prepared tray or plate. Pat dry with a paper towel or clean kitchen towel to remove any excess oil and to preserve the eggplant’s crisp texture. Season with salt as desired. 

To the same pan, add tomatoes, 1/2 teaspoon salt, 2 tablespoons water and chile powder, if using. Cook on high until the tomatoes start to break down, about 5 minutes.

To serve, spread the yogurt in a single layer in a large shallow dish. Add the eggplant in a single layer on top, and then scatter the tomato over the eggplant (see Tips). Finish with pomegranate seeds and mint.

I went off-script, took a risk on it and it totally panned out. With baking I'm rarely so lucky. 

I salted my eggplant first in a colander, rinsed it, patted it dry. Then tossed with oil and used an air fryer. Two batches at 390 for 18 minutes flipping part way. Just perfect. During the second batch I tossed the tomatoes in the bottom of the air frier and let them break down with more oil. Also perfect! 

I subbed in hot honey in place of the chili flakes + pomegranate seeds.

I roasted the eggplant at 400 for 20 min on one side and 10 on the other. I threw in the diced plum tomatoes in the last 10 min when the eggplant was also roasting. Roasting the eggplant and tomatoes was a lot easier (albeit less rich) than frying! I served this over the Adas Polo ba Khorma recipe also on NYT Cooking with the yogurt sauce from the other recipe on the side. These two recipes together were perfect for a quick vegetarian dinner for friends.

Absolutely delicious! I gave some chickpeas a quick fry in the oil before adding the tomatoes, and added some oven roasted potatoes to make this a complete meal. Possibly my new favorite meal.

so simple and so delicious! raspberries are in season right now so I used those instead of pomegranate. I swapped fresh parsley from our garden for the mint, and threw in a couple leaves of kale into the tomato sauce for extra veg. our 14 month old devoured this.

Made it several times.  It is delicious.  But looks a lot better if you use the yoghurt as topping rather than underneath.

Absolutely delicious! I made the recipe exactly as suggested and I used some red chile powder to boost the heat. I've now had an opportunity to taste this warm, at room temp and, finally, cold, direct from the 'fridge. I love it. Will make again and again!

Made this without the chili, pomegranate, and mint. It was fantastic

The oil gets absorbed. The tomatoes are super flavorful, but not greasy.

The recipe calls for using between 1/2 and 1 cup of oil for frying the eggplant, then using the same oil for frying the tomatoes. That seems like it would make the tomatoes greasy. Shouldn't the excess oil be poured off before step 3?

The pomegranate seeds are essential. Also I found that using a larger (globe) eggplant worked much better; but it is important to remove the thicker skin. Absolutely delicious!

I tossed the eggplant in a large bowl with a little oil, then stuck them in the air fryer in batches, at roughly 170F for 8 minutes, shake, then another 4-6 minutes

I air fried the eggplant.  Used Indian eggplant that bc of the size our friend thought it was okra . Used cherry tomatoes.  Prepared ahead and put everything in the oven at 200.

Paired it with puy lentils from Trader Joe's with feta and olives.  

Will make again

three quarter teaspoon Kashmiri chili for twice the recipe was just perfect.

geeez....just made this, with great anticipation.  followed everything as instructed.  all we taste is yogurt 😞.  took a long time to make ( turning the eggplant, and tomatoes), but we sure would have to add something to this to make it again 😫.  
a big disappointment 😥

I served it with cous-cous . . . became more of a main meal.

Yes!! Such a greasy mess!
( I could have even air fried it, ugh)

Next time I will roast,  not fry the eggplant. Frying was very messy.

I roasted the eggplant rather than fry it. It may have been a little less rich than frying but it was delicious. Great range of flavors and textures.

My favorite kind of food.  I make a very similar dish and find that roasting 1 inch pieces of eggplant at 450 degrees ( 20 minutes one side, flip and continue for 10 more minutes) yields delicious results and much simpler.  Also, I drizzle with a little pomegranate molasses, a pantry staple.

Re the peppers, the spice is not an important part of the dish typically. Mint, Yogurt, and tomato do the work. The most apt spice to substitute would be a mix of paprika and cayenne. Other common spices like jalepeno, chipotle, or chili flakes would taste off. Hope this helps.

You can buy Kashmiri chili (as well as three other Indian chilis) from Diaspora dot com, a Bay Area-based, woman-owned company that sources spices directly from small sustainably-farmed spice farms in India so that the farmers are paid much more than they usually get for their crops. And owner Sana Javeri Kadri's spices are infinitely more flavorful than other brands. I have no financial interest in the company; I'm just a big fan of the way the company is run and its products.

This is such a lovely dish, if you wanted to increase the heft a bit I’m planning to add some chickpeas or lentils and serve it with whole grain flat bread or crusty sourdough for a lovely meatless main with a zesty side salad.

This recipe is flawless.  However, you can improve upon it by soaking the eggplants in salted water for ten minutes, you will be rewarded with one of the most satisfying eggplant-pan-frying experiences of your life. I accidentally did this because I started cooking a different eggplant recipe first, but it worked incredibly because it stops the eggplant from soaking up all the oil AND it releases the water as it fries, which makes the frying smoother and easier.

So a healthier version would be to prepare the eggplant in the traditional manner, salting and then summering in a tomato sauce. I hate frying, so hot and greasy, and would like to see a traditional recipe for the American home cook. Thx!

A sprinkle of garam masala or ajika to eggplant discs ( I roast at 400) develops fantastic flavor

The Kashmiri chili puts even the most colorful hot peppers to shame. It has a vibrant red hue and very eatable mild heat (1,000 to 2,000 Scoville heat units or SHU). The color of Kashmiri pops off the plate – bringing to life curries, tandoori chicken, and many other Indian dishes. There’s a lovely fruity undertone to this chili. It wouldn’t be the first off the spice rack shelf for use as a flavor additive, but it can make do as a sweet paprika substitute in a pinch.

When I lived in Afghanistan, I was served this dish in Afghan homes many times along with Qabili Pullow, a seasoned dish of lamb, rice, carrots, raisins. The bonjon I had was a layer of eggplant, layer of thickly sliced and fried onions, one of green bell peppers and the crowning glory of thick fried tomatoes. Chaka (drained yoghurt) with garlic and mint leaves were sprinkled on top.
Shabash, Zainab! Thanks for the beautiful memories!

My guess is that Aleppo pepper would work well here.

There's garlic.  There's chile powder.  There's mint.  Are these not seasonings?

How is this the recipe of the day in the middle of a nationwide heat wave in June in the U.S.? While the yogurt and flavors would be refreshing, I’m not sure where I’d find the pomegranate seeds this time of year.

You can buy kashmiri chili powder from The Spice House or from Amazon.

Thank you for putting the recipe in context with the whole meal. That kind of information would be a nice addition from NYTimes cooking, especially when the dish is not a typical American recipe

Top 3 afghan recipes from across the web

The most viewed afghan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Afghan Kidney Bean Curry (Lubya)

Borani Banjan (Eggplant with Yogurt...

Borani Banjan (Afghan-style Eggplan...

Top 3 afghan recipes from across the web

The most viewed afghan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Afghan Kidney Bean Curry (Lubya)

Borani Banjan (Eggplant with Yogurt...

Borani Banjan (Afghan-style Eggplan...

The most viewed afghan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine