With its savory flavors and plenty of spices, this stew is the perfect alternative to the classic baked beans.
Soak the pinto beans overnight and replace the water from time to time.
The next day, place in a pot and fill with enough water to cover the beans by 2-3 finger widths. Simmer at medium temperature for about 30 minutes. The beans should be soft.
Dice the onion and fry in a pan with oil.
As soon as they are glassy, sprinkle with turmeric and mix well.
Add the tomato paste and fry until fragrant.
Melt the butter or, for a vegan alternative, oil or vegetable butter in another pan and add the mushrooms. Fry until cooked.
Add the fried mushrooms and their liquid to the onion and tomato paste mixture and stir well.
Add the golpar and mix well.
Stir in the mixture to the cooked beans, and cook for one more hour. The liquid should become creamy in the meantime.
Finally, stir in the chili, salt and pepper.
Serve with crispy fried onions, lavash bread and fresh herbs (sabzi khordan).