Segments: 1:blog, 2:lobio-nigvzit-recipe, 3:, 4:, 5:
Lobio Nigvzit (მჟაველობიო) Recipe | Great Performances


This site requires a screen size of 320px wide or greater.

Back to Posts

Lobio Nigvzit (მჟაველობიო) Recipe
by GP Event Chef, Natalia Usacheva

©Natalia Usacheva

Serves 4 People

Preparation time: 15 minutes

Cooking time: 1 hour 30 minutes


1   lb        Red kidney beans, dried

2              Onions, chopped

3  Tbsp    Cooking oil

½  bunch Cilantro, finely chopped

4   cloves Garlic

1   Tbsp   Mustard seeds, ground

3              Bay leaves, ground

1   cup     Walnut halves, finely ground

1   Tbsp   Pomegranate molasses

1   tsp      Black pepper, ground

  pinch     Salt

  Optional garnish:

  A few cilantro leaves

  A few pomegranate seeds


Pour the red kidney beans in a large pot filled with 6 cups of water.

Add the bay leaves and salt.

Cook over medium heat until the beans are tender, at least 1 hour.

Meanwhile fry the onions in a pan with hot oil until translucent.  Set aside.

Drain the cooked beans into a large bowl. Keep 1 cup of the cooking liquid for later use.

With the back of a wooden spoon, mash the beans on the side of the bowl.

Add the cilantro, fenugreek, bay leaves, garlic, pepper, salt, as well as the walnuts, pomegranate molasses, fried onions and their cooking oil to the beans. Mash all the ingredients until everything is completely incorporated.  Add the cup of reserved cooking liquid to the beans.

Transfer to the pot and cook over medium heat for 4 to 5 minutes, stirring occasionally.

Serve in clay pots with warm cornbread. Garnish with fresh cilantro leaves and pomegranate seeds.

Be the first to comment...

Add Your Comment:

Please enter the word you see in the image below: