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Sem Kishmish Foogath (Lima Beans with Golden Raisins) – vegetarian recipe
Stav Kogan

Sem Kishmish Foogath (Lima Beans with Golden Raisins)

A sweet-and-savory vegetarian side dish combining creamy, buttery lima beans with plump, sweet golden raisins for an irresistible flavor. This simple recipe turns humble ingredients into something truly special, perfect for using fresh or frozen lima beans.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 170
Ingredients Method Nutrition

Ingredients
  

  • 3 cups (710 ml) water, for boiling
  • 1½ cups / 360 ml (12.2 fl oz) fresh lima beans OR one 10-oz / 285 g (10.1 oz) package frozen Fordhook lima beans, defrosted
  • 2 tbsp (30 ml) ghee, unsalted butter, or olive oil
  • ¼ tsp (1 ml / 0 fl oz) paprika OR ⅛ tsp / 0.5 ml (0 fl oz) cayenne pepper
  • ¼ tsp (1 ml / 0 fl oz) ground mustard
  • ¼ tsp (1 ml / 0 fl oz) turmeric
  • 3 tbsp (45 ml) golden raisins or currants
  • 2 tsp (10 ml) jaggery or brown sugar, optional
  • 1½ tbsp / 22 ml (0.7 fl oz) fresh lime or lemon juice
  • ¼ tsp (2 ml / 0.1 fl oz) salt
  • 1½ tbsp / 22 ml (0.7 fl oz) finely chopped fresh coriander, dill, or parsley
  • ¼ cup (60 ml / 2 fl oz) water, for simmering
  • The final glaze is key. Once you uncover the pan, let the liquid reduce until it’s thick and clings to the beans. This concentrates the flavors beautifully.
  • For the best texture, especially when using frozen, choose Fordhook limas. They are starchier and hold their shape much better than baby limas, preventing a mushy result.
  • To make this recipe fully vegan, simply substitute the ghee or butter with a quality olive oil or coconut oil.

Method
 

  1. In a medium saucepan, bring 3 cups / 710 ml of water to a boil. If using fresh lima beans, add them to the boiling water and cook over low heat for 10 minutes, then drain completely.
  2. Return the saucepan to the heat.
  3. Add the ghee (or butter/oil), paprika/cayenne, ground mustard, turmeric, raisins, jaggery (if using), lime/lemon juice, salt, fresh herbs, and the final ¼ cup / 60 ml (2 fl oz) of water. If using frozen lima beans, add them now.
  4. Bring the mixture to a simmer, then partially cover the pan.
  5. Cook for 10-15 minutes, or until the beans are tender and the raisins are plump.
  6. Uncover the pan, increase the heat to medium, and cook, stirring occasionally, until the remaining liquid reduces to a thick, shiny glaze that coats the beans.
  7. Don't skip the final squeeze of lime or lemon juice! This acidic finish is crucial for brightening the entire dish and cutting through the sweetness of the raisins.

Nutrition

Calories: 170kcalCarbohydrates: 23gProtein: 5gFat: 7.5g

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