If you’ve ever looked at a bag of lima beans and wondered how to make them actually exciting, you have to try this Sem Kishmish Foogath. I know the combination sounds a little unusual at first, but trust me—pairing creamy lima beans with golden raisins creates this incredible sweet-and-savory balance that just works. It’s a super simple, easy vegetarian side dish that transforms humble ingredients into something totally special. Whether you’re using fresh summer pods or grabbing a bag of frozen Fordhooks from the freezer, this recipe is going to change the way you look at beans forever.
Fresh lima beans are usually available as small “butter limas” or larger, as “potato limas.” Shop for local produce—dark green pods, tightly closed and bulging with large beans. To free the beans from the pods, cut a strip along the inner edge of the pod, then with your thumbnail remove the beans. June, July and August yield the most profuse crops, yet at some specialty greengrocers the availability extends a month before and after. If you want to try this dish in the dead of winter, you can substitute frozen Fordhook limas. As the raisins plump, they impart a delicate sweetness to this dish. Serve this dish with The Great Shallow-Fried Vine Leaf Rissole, a dab of Sour Cream Parsley Sauce, and a tossed green salad.
Prep time: 30 minutes Serves: 4
Ingredients
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3 cups (710 ml) water
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1½ cups (360 ml) fresh lima beans (about 2 pounds/1 kg in pods) or one 10-ounce (285 g) package of frozen Fordhook lima beans, defrosted
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2 tablespoons (30 ml) ghee, unsalted butter or olive oil
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¼ teaspoon (1 ml) paprika or ⅛ teaspoon (0.5 ml) cayenne pepper
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¼ teaspoon (1 ml) ground mustard
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¼ teaspoon (1 ml) turmeric
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3 tablespoons (45 ml) golden raisins or currants
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2 teaspoons (10 ml) jaggery or brown sugar (optional)
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1½ tablespoons (22 ml) lime or lemon juice
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¼ teaspoon (2 ml) salt
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1½ tablespoons (22 ml) finely chopped fresh coriander, dill or parsley
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¼ cup (60 ml) water
Instructions
- Bring the 3 cups (710 ml) of water to a boil in a 3-quart/liter saucepan, preferably nonstick. Add the beans and cook over low heat for 10 minutes. Pour off the water.
- Add the ghee, butter or oil and remaining ingredients (if you are using frozen beans, add at this stage). Simmer, partially covered, for 10–15 minutes or until the beans are tender.
- Uncover, raise the heat and reduce the remaining liquid to a glaze.
Note: Cooking times vary considerably depending on the size and freshness of the beans.
Nutritional Information
Per Serving (Approximate)
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Calories: 170 kcal
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Total Fat: 7.5g
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Total Carbohydrates: 23g
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Dietary Fiber: 3.5g
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Sugars: 7g
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Protein: 5g
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Sodium: 160mg
👩🍳 Pro Tips for Success
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Watch the Glaze: The secret to this dish is the final step. When you uncover the pan, don’t be afraid to turn up the heat slightly. You want the liquid to reduce until it transforms into a shiny, thick glaze that clings to the beans rather than a soup. This concentrates the flavors of the turmeric and mustard significantly.
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Fresh vs. Frozen: If you are using frozen beans, Fordhook limas are the superior choice over baby limas. They are starchier and hold their shape better during the simmering process, giving you that satisfying “meaty” bite rather than turning into mush.
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Balancing the Sweetness: Jaggery is traditional and adds a distinct, caramel-like earthiness. If you are swapping it for brown sugar, start with a little less and taste as you go—brown sugar is often sweeter than raw jaggery.
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Don’t Skip the Acid: The lime or lemon juice added at the end is crucial. It brightens the dish and cuts through the richness of the ghee and the sweetness of the raisins. Freshly squeezed is always better than bottled here!
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Let the Raisins Plump: Ensure your raisins (or currents) get enough time in the liquid. They should absorb the spiced water and plump up, creating little bursts of juicy sweetness in every bite.
❓ Frequently Asked Questions
Can I use frozen lima beans instead of fresh? Yes, absolutely. Frozen Fordhook lima beans are the best substitute for fresh because they hold their texture well during simmering. We recommend avoiding canned lima beans for this recipe, as they are often too soft and can turn mushy when glazed.
What is a good substitute for Jaggery? If you can’t find jaggery at your local grocery store, you can substitute it with an equal amount of dark brown sugar or coconut sugar. Both alternatives provide that necessary caramel-like sweetness that balances the spices.
Is Sem Kishmish Foogath spicy? Not particularly. This dish is designed to be a balance of sweet, savory, and sour. The recipe calls for a small amount of cayenne or paprika, which adds warmth rather than heavy heat. If you prefer a spicier kick, feel free to increase the cayenne pepper to taste.
Can I make this recipe vegan? Yes! While the traditional recipe often uses ghee (clarified butter) for its rich flavor, you can easily swap it for coconut oil or a neutral olive oil to make this dish 100% vegan and dairy-free.
What should I serve with this lima bean dish? This dish pairs beautifully with rice or flatbreads like Naan or Chapati. For a complete meal, it complements crisp items like vegetable fritters or a fresh green salad with a tangy dressing to cut through the sweetness of the raisins.
How long do leftovers last in the fridge? Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. The flavors actually tend to meld and improve the next day. Reheat gently on the stove with a splash of water to loosen the glaze.
I really hope you give this Sem Kishmish Foogath a try, especially if you’re looking for a way to shake up your usual side dish rotation. It’s one of those recipes that proves you don’t need a complicated ingredients list to create something memorable—just a few good spices and that perfect sweet-sour balance. If you make it, I’d love to hear what you think! Did you stick with the ghee or try a vegan version? Let me know in the comments below, or snap a photo and tag me so I can see your creation!
