Name: PuréEd Fava/Broad Beans, Medieval Style (Bagilla Mahrousa)
Yield: Makes 4 servings
Cuisine: Iraqi
Ingredients: Chili powder, chopped parsley, olives, and slices of tomato; 1 medium onion, finely chopped; 3 tablespoons olive oil; ½ teaspoon salt; 2 or 3 garlic cloves, grated; 1 teaspoon ground cumin; ¼ teaspoon black pepper; ½ cup (2 oz/60 g) ground pistachios; ¼ cup (60 ml) lemon juice; 2 cups (12 oz/340 g) fresh or frozen fava/broad beans

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

This recipe is inspired by al-Warraq’s baridat al-baqilli ‘cold dish of fava/broad beans’.

Ingredients

2 cups (12 oz/340 g) fresh or frozen fava/broad beans

Method

Put fava beans in a medium pot and cover with cold water. Bring to a boil, then lower heat to medium, and let boil gently for about 15 minutes, or until tender. Drain beans and reserve some of the liquid, in case you need it. When beans are cool enough to handle, peel and mash them with a fork.
Sauté onion in oil until it starts to brown. Set aside

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