Persian Fava Beans Recipe
Fava beans recipe, Persian style. This is a tasty appetizer or snack that's so easy to make and is flavored with spices and vinegar. Try it while fresh fava beans are still in season. You can also use frozen or dry beans.
Servings: 4
Calories: 132kcal
Ingredients
- 1 lb fresh fava beans
- ½ cup white vinegar
- 2 tablespoon Persian hogweed (Angelica)
- 1 ½ teaspoon kosher salt
- 1 ½ teaspoon dried mint
- 1 tsp Aleppo pepper
- 1 ½ teaspoon 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 teaspoon 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.
Video
Notes
- You can find Persian hogweed also known as angelica or golpar in many Persian, Middle Eastern and Mediterranean shops. However, if you can't find it, simply leave it out.
- Store the leftovers in an airtight container and refrigerate for up to 5 days.
- If fresh fava beans aren't available, use frozen or dry fava beans. Keep in mind that the cooking time would vary and it'll be longer for dry beans.
Nutrition
Calories: 132kcal | Carbohydrates: 23g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 887mg | Potassium: 318mg | Fiber: 6g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg