Persian Beans (using Kashmiri Krush)

6 May 2015

(Serves 4)

“An ancient recipe that may well have been enjoyed by Alexander the Great going East or Genghis Khan going West.  The ricotta cheese is a modern addition added by me in Adelaide, going nowhere in particular.”


  1. 1 onion, chopped
  2. 3 carrots, chopped
  3. vegetable oil
  4. 1 teaspoon Screaming Seeds ‘Kashmiri Krush’
  5. 3 cans beans (mixed beans, kidney, large white/soaked & cooked dried beans)
  6. dash of lemon rind, grated
  7. 1 medium potato, peeled & grated
  8. salt & pepper
  9. dollop of ricotta cheese (optional)
  10. basil leaves to garnish


  1. First, pour yourself a glass of Sparkling Burgundy!
  2. In a heavy-based pan sauté onion and carrot in a little oil
  3. Add Screaming Seeds ‘Kashmiri Krush’ and stir for 1 minute
  4. Now add drained beans, lemon rind and grated potato
  5. Add half a cup of water, cover and simmer on low heat for 20 minutes
  6. Check and stir frequently, you may need to add water
  7. Season with salt and pepper
  8. Add a dollop of ricotta cheese if desired
  9. Garnish with fresh basil

Serving suggestion: Serve with a simple green salad.

Recipe kindly donated by - Peter Huffman, Brewery Hill Winery, McLaren Vale, South Australia

....  For this recipe, if I don't have  'Kashmiri Krush' in my pantry, what other SCREAMING SEEDS spice blend could I use instead?

Why not try .....  

Marrakesh Magic
Southern Cajun
Virgin Island Mix
Desert Cajun Rub
Outback Blend
7 Seas Spice

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