White Broad Bean Yogurt Salad

Borani-e lubia sefid

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Preparation info
  • Servings:

    6

    • Difficulty

      Easy

    • Ready in

      3 hr 30

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

  • cups dried white broad beans, picked over and rinsed, or cooked white beans in a jar
  • 6 cups water

Method

  1. In a medium saucepan, bring the beans, water and salt to a boil. Reduce heat to medium, cover and cook for 2¼ hours, until the beans are tender, add more water if necessary. Remove from heat, drain and allow to cool. Or use already cooked white beans, drained and rinsed with cold water. Pat dry.
  2. Heat the oil in a skillet over medium heat. Add the onion and garlic,