Azerbaijani-style lobio
Description
The recipe won't take much time. This dish is also called "lobio rymili". The cooking principle remains the same, only more greens and Caucasian spices are used. It's very convenient to use ready-made seasoning, adding it to taste. The dish cooks quickly if the beans were previously soaked in water. Serve hot.
Instructions
- 1
Step 1
1. We've prepared lobio in various ways: in a multicooker, with tomatoes and spices, etc. Azerbaijani-style lobio at home is almost no different from the traditional version. The only difference is that in this case, you need to use more herbs (in addition to cilantro, also parsley and dill) and Caucasian spices.
- 2
Step 2
2. The beans should be soaked in advance. I usually do this overnight. They need to be soaked in room-temperature water. After that, boil them until fully cooked. Do not mash them.
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Step 3
3. While the beans are cooking, grind the walnuts in a blender. In all lobio recipes, walnuts are an essential ingredient.
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Step 4
4. Now add the onion to the skillet. Fry until cooked, and in the meantime chop the herbs. I usually take a bunch of parsley, cilantro, and dill. Finely chop them (as for a salad).
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Step 5
5. Combine all ingredients and mix carefully. Add salt and seasonings to taste. Don't skimp on Caucasian spices: khmeli-suneli, coriander, marjoram, saffron, and red chili pepper. Use ready-made spice blends and add to taste.
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Step 6
6. You can add a little vegetable oil if you find the lobio too dry.
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Step 7
7. Serve in portions, either cold or warm, according to your preference. Garnish with a sprig of parsley before serving.