Name: Fava Bean and Dill Khoresh (Khoresh-e gol dar chaman)
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 3 tablespoons oil, butter, or ghee*; 1 pound (450 g) boneless chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds (900 g) bone in; 2 medium onions, peeled and sliced; 7 cloves garlic, peeled and thinly sliced; 1 teaspoon fine sea salt; 1 cup (60 ml) verjuice (ab-ghureh)* or ½ cup (120 ml) sour orange juice or ¼ cup (60 ml) lime juice; 2 cups (170 g) chopped fresh dill weed or ⅔ cup (40 g); 2 pounds (900 g) fresh fava beans in the pod, or 1 pound (450 g) shelled, fresh or frozen, second skins removed; ½ teaspoon sea salt; ½ teaspoon freshly ground pepper; 1 teaspoon turmeric; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water; 3 eggs

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Meat

3 tablespoons oil, butter, or ghee*
1 pound (450 g

Method

In a Dutch oven, heat 3 tablespoons oil over medium heat and brown chicken, onions, and garlic. Add salt, pepper, and turmeric, and sauté for 1 minute.
Add 2 cups (480ml) water. Bring to a boil, reduce heat to low, cover and simmer over low heat for 1 hour.
To remove the second skins from the fava beans: In a medium saucepan, bring 6 cups water and 1