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4
Easy
45 min
Published 2015
Fava beans (also called broad beans) travelled along the Silk Road from Iran to China. Traditionally, Iranians eat fresh fava beans cooked in the pod with a little salt and sprinkled with golpar, much like the way the Japanese eat edamame. However, I recently tasted this recipe in Tabriz in northwest Iran, where they used fresh, young, green fava beans, dill and garlic. It makes a perfect dish for vegans. For everyone else, thick plain yogurt or goat cheese mixed in is also delicious.