Grah

Name: Grah
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Bosnian
Ingredients: 500g dried white beans, soaked overnight; 2 carrots, diced; 1 large onion, diced; 3 cloves garlic, minced; 2 tbsp vegetable oil; 2 tbsp paprika; 2 bay leaves; 1 tsp cumin; Salt and pepper; 1.5L water or vegetable broth

Grah (GRAH)

Bosnian Bean Stew

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 312 kcal

A thick, soul-warming bean stew simmered low and slow with carrots, onions, and a generous dose of paprika.

Nutrition & Info

Protein 18.0g

Carbs 42.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free nut-free

Equipment Needed

large pot wooden spoon

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: raw onion rings, paprika oil

Accompaniments: crusty bread, pickled peppers

Ingredients

500g dried white beans, soaked overnight
2 carrots, diced
1 large onion, diced
3 cloves garlic, minced
2 tbsp vegetable oil
2 tbsp paprika
2 bay leaves
1 tsp cumin
Salt and pepper
1.5L water or vegetable broth

Instructions

1
Drain soaked beans, place in a large pot with fresh water. Bring to a boil, drain again.
2
Sauté onion and carrots in oil until softened.
3
Add garlic, paprika, cumin, cook 1 min.
4
Add beans, bay leaves, broth. Bring to a boil.
5
Reduce heat, simmer covered 1.5-2 hours until beans are very tender and stew thickens.
6
Season with salt and pepper. Serve with bread.

💡

Did You Know?

Grah is so central to Bosnian culture that "grah day" at school cafeterias is a shared childhood memory for every Bosnian.

Chef's Notes

Equipment Tips

large pot
wooden spoon

Garnishing

raw onion rings, paprika oil

Accompaniments

crusty bread, pickled peppers

The Story Behind Grah

Grah predates Ottoman influence, rooted in medieval Bosnian peasant cooking. Dried beans were a protein staple through harsh winters. The dish's simplicity and heartiness embody the Bosnian cucina povera tradition of making extraordinary meals from humble ingredients.

🕐 Traditionally enjoyed lunch, especially winter 📜 Origins: Medieval Bosnia

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