Persian Fava Beans Recipe
User Reviews
5
Persian Fava Beans Recipe
Description
Fresh fava beans are cleaned and boiled in water until tender, which typically takes about 40 minutes. After confirming tenderness by peeling a bean, white vinegar, Persian hogweed (Angelica), and salt are added, and cooking continues for another 15 minutes to infuse the beans with tang and herbaceous flavor.
The beans are then arranged on a platter and topped with remaining Persian hogweed, dried mint, Aleppo pepper, and sumac, which contribute earthy, mildly spicy, and citrusy notes. The vinegar and cooking liquid can be drizzled on top to enhance the flavor. To eat, the beans are removed from their pods, peeled with fingers, and enjoyed as a seasoned side or snack.
This preparation highlights the unique use of Persian hogweed and local spices, providing a bright and complex flavor profile. It is a traditional side dish that complements other Persian meals.
Leftovers can be refrigerated for up to 5 days in an airtight container. If fresh fava beans are unavailable, frozen or dried beans can be used, though cooking times will be longer for dried beans. Persian hogweed can be omitted if not accessible without greatly affecting the dish's integrity.
Ingredients
- 1 lb fava beans fresh
- 1/2 cup white vinegar
- 2 tbsp Persian hogweed (Angelica)
- 1 1/2 tsp kosher salt
- 1 1/2 tsp dried mint
- 1 tsp Aleppo pepper
- 1 1/2 tsp sumac
Instructions
- Wash the fava bean pods and place them in a large pot. Fill the pot with water until it covers the beans. Place it over high heat and bring it to a boil.
- Lower the heat to medium and cover with a lid. Simmer the beans for about 40 minutes. Take one of the beans out of the pod, peel it and taste it to see if it's tender and cooked.
- Add the vinegar, 1 tsp Persian hogweed and salt to the simmering pot. Cover and cook on medium for another 15 minutes.
- Transfer the beans to a platter and top with the remaining Persian hogweed, dried mint, Aleppo pepper and sumac. Pour some of the vinegar and water mixture over the fava beans if desired.
- To serve, take the beans out of the pod, carefully peel them with your fingers and enjoy.
Notes
- Persian hogweed (Angelica) adds a unique flavor but can be omitted if unavailable.
- Store leftovers refrigerated in an airtight container for up to 5 days.
- Frozen or dry fava beans can substitute fresh, with adjusted cooking times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 887mg | 37% |
| Potassium | 318mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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