Butter Bean Salona: Emirati-Style Bean and Vegetable Stew

Peel and finely chop the onion. Peel and chop the potatoes into bite-sized pieces. Peel and chop the carrot into half moon pieces. Chop the zucchini into half moon pieces. Pierce the dried lemon all around with a fork.

Heat a pan over a medium high heat with a drizzle of oil. Once hot, add the onion and fry for 5 min. Add the ginger garlic paste, tomato paste, arabic masala, fenugreek, turmeric, cardamom and dried lemon to the pan. Cook for 30 sec until fragrant. Next, add the potatoes, carrot, tomato passata, stock cube and measured water. Lower the heat, cover and simmer for 15-18 mins, until the potatoes and carrots have softened.

Meanwhile, rinse and drain the rice in a sieve or colander. Heat a pot over medium heat with the oil. Once hot, add the vermicelli to the pot. Toast the vermicelli until browned. Once browned, add the rice and mix well. Add the measured water with a pinch of salt and bring to a boil. Once boiling, reduce the heat to low and cover. Cook the rice for 10 min. After 10 min, turn the heat off and leave covered for a further 10 min to steam (do not remove the lid for the 10 min).

Drain and rinse the butter beans. Finely chop the fresh coriander (stems as well). Add the butter beans, zucchini and coriander (saving some for garnish) to the stew. Mix well and cover again. Simmer for a further 7-10 min, until the veg and beans are tender.

Meanwhile, slice the lemon into wedges. Chop the cucumber into quarter moon pieces. Chop the tomatoes into quarters. Chop the lettuce into bite-sized pieces. In a large bowl squeeze in the lemon juice, add the sumac. Mix well and add the cucumber, tomato and lettuce. Toss to coat in the dressing.

Divide the stew and rice among bowls and garnish with the reserved coriander. Serve with the salad on the side.