Broad Beans with Yoghourt

Preparation info
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By Claudia Roden

Published 1986

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This recipe is inspired by one in Recipes from Baghdad.


  • ½ kg (1 lb) fresh shelled broad beans or frozen ones
  • 600 ml (1


Boil the beans in salted water until tender, and drain. Beat the egg into the yoghourt so that it does not curdle when it is cooked, and pour it into the pan with the beans. Add rice, garlic, salt and pepper and simmer gently, stirring, for 10 minutes.

Serve hot or cold, sprinkled with mint if you like.