### TranslatedIngredients: 300 grams Chicken - cut into medium pieces,1 cup Rajma (Large Kidney Beans) - soaked overnight,1 Onion - finely chopped,4 cloves Garlic - finely chopped,1 cup Coriander (Dhania) Leaves - finely chopped,1 cup Parsley leaves - finely chopped,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 teaspoon Dried oregano,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,Salt - to taste,Sunflower Oil ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Greek ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Persian Chicken Kidney Bean Stew Recipe, we will soak the rajma beans overnight. Pressure cook the rajma, along with a little salt and enough water for about 30 minutes until it is soft and well cooked.Heat a pressure cooker on medium heat with oil, add cloves of garlic and saute till they soften. Add in chopped onion and saute till they turn translucent and become slightly golden. Add washed chicken pieces and saute till the pieces are lightly roasted. Add in chopped parsley, coriander leaves, dried fenugreek leaves, dried oregano, salt to taste, turmeric powder and red chilli powder as well. Keep sautéing until the leaves wilt. Add 1 cup of water and pressure cook for around 3 whistles until the chicken is cooked well. Once done allow the pressure to release naturally. Stir in the cooked rajma and check the salt and seasonings. Give the Persian stew a brisk boil and turn off the heat.Transfer the Persian Chicken Kidney Bean Stew into a serving bowl and serve hot.Serve the Persian Chicken Kidney Bean Stew Recipe along with some Mexican Brown Rice and Quinoa and fresh vegetables salad by the side for your Sunday Dinner Meal.