Yogurt and White Broad Bean Salad

Name: Yogurt and White Broad Bean Salad (Borani-e baqala sefid)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Iranian
Ingredients: ½ cups (120 g) drained plain yogurt or kashk*; ½ cups (120 g) drained plain yogurt or kashk*; 1 cup (200 g) dried white broad beans (soaked in water overnight) or 1 jar cooked white broad beans; 1 cup (200 g) dried white broad beans (soaked in water overnight) or 1 jar cooked white broad beans; ¼ teaspoon freshly ground pepper; 1 teaspoon sea salt; 1 cup (85 g) chopped fresh dill or mint; 1 cup (85 g) chopped fresh dill or mint; 2 tablespoons olive oil; 8 cups (1.9 l) water; 2 cloves garlic, crushed and grated; 1 small red onion, diced

Borani-e baqala sefid

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
1 hr 10

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1 cup (200 g) dried white broad beans (soaked in water overnight) or 1 jar cooked white broad be

Asia
Iran
Starter
Gluten-free
Vegetarian
Southeast Asia

Method

To cook the beans: Remove skins and rinse. In a medium saucepan, bring the beans and water to a boil. Reduce heat to medium, cover, and cook for 1 hour until the beans are tender. Remove from heat, drain, and allow to cool (if using cooked white beans in a jar, drain and rinse with cold water).
In a large mixing bowl combine the beans, oil, onion, garlic, salt,