One such dish is koresh-e tareh-ye kordi, a popular Kurdish braise of chives, white beans, and lamb or chicken. Usually, it comes loaded with a dozen or more spices, including cardamom, cumin, cinnamon, dried rose petals, coriander, turmeric, dried limes, cloves and more. Other simplifications included swapping canned white beans for dried and substituting easy-to-find ingredients for more traditional ones (such as fresh lime zest for dried Persian limes). Add the tomato paste, garam masala, cardamom, turmeric, 1½ teaspoons salt and ½ teaspoon pepper. Add the bean liquid, broth, and lime zest and juice, then bring to a boil.

Source: ABC News May 24, 2021 11:37 UTC