Cardamom-Lime Chicken and White Beans

Our inspiration for this hearty braise was the chive and white bean braise from “Cooking in Iran” by Najmieh Batmanglij. Our simplifications involved swapping canned white beans for dried and substituting easy-to-find ingredients for more traditional ones (such fresh lime zest for dried Persian limes). And yes, four bunches of scallions is correct—they infuse every bit of the braise with allium pungency while also lending it color. The scallions do need to be thinly sliced, but they don't have to be perfectly uniform. And remember to keep the green parts separate from the white parts, as they're added at different times. Serve the stew with rice, roasted potatoes or warmed flatbread.