Caspian Fava Bean Braise with Garlic & Dill

Name: Caspian Fava Bean Braise with Garlic & Dill
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Servings: 4
Cuisine: Iranian
Ingredients: 3 pounds fresh, or 1 pound frozen, fava beans, shelled; 3 tablespoons vegetable oil, butter or ghee; 1 bulb garlic, peeled and crushed, or 2 cups fresh, chopped baby garlic (white and green); 2 cups chopped fresh dill or ¼ cup dried; 2 teaspoons coarse salt; ¼ teaspoon sugar; 1 teaspoon pepper; ½ teaspoon turmeric powder; 2 cups water; 4 large eggs

Preparation info

Servings:
4

Difficulty
Easy
Ready in
50 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

This braise, called baqala qataq, is one of the most popular dishes in Gilan, by the Caspian Sea. There, it is made from a short-tailed fava bean indigenous to the Caspian, but you can use fresh, frozen or dried fava beans available in local grocery stores or specialty markets.

Ingredients

3 pounds fresh, or 1 pound frozen, fava beans, shelled
3 tablespoons <

Asia
Iran
Main course
Southeast Asia
Vegetarian
Gluten-free

Method

If you use fresh fava beans, first break the green pods (the outer shells) and then skin the beans. If you use frozen beans, soak in warm water for 5 minutes before skinning the beans.
Heat the oil in a wok or deep skillet over medium heat until very hot. Add the garlic and stir-fry for 1 minute. Add the fava beans, dill, salt, pepper, sugar, and turmeric, and