Baghali Ghatogh (Fava Bean Stew)

This was delicious, but the recipe, in my view, calls for far too much dill. Using two bunches completely overwhelmed the wonderful flavor and made it bitter. I ended up dredging out clumps of dill and then adding a can of cannellini beans. Next time I will make with half the dill to start with and it will be perfect. I also used canned butter beans.

Another fava peeling tip: using the edge of a razor (I use a single edge blade), score the whole pod, going deep enough to nick the beans inside. This makes removing the beans from the pod very easy. Then, after you parboil the favas, the beans will squirt out the nicked places much more easily. (Otherwise, you have to nick each parboiled bean with your thumbnail to provide an escape route, and after a pound, your thumb starts getting sore.)

I know nothing about Iranian cuisine so I hope this isn’t a cultural faux pas and apologize if it is - after tasting the end result, I at least doubled the black pepper, upped the tumeric, added a splash of lemon for brightness, and threw in some paprika for a slightly more complex flavor.

Careful with the turmeric it quickly makes things bitter.

I have dried Favas...how would that work. Cook first till tender but still a bit firm? Do they require peeling as well?

If you grow your own favs beans and you pick them young you do not need to take the skins off. Just pop them out of the pod.

Dried favas, or ful, would not work here. Think of it liking trying to substitute split peas for fresh peas in a vegetable dish.

This was so good- a yummy, fresh, warm-weather soup! I made with one can Limas and one can cannellini beans, added an extra 1/4 cup water and followed all other instructions (except salt… I never add as much salt as a cooking recipe tells me- baking is a different story). I opted for the run-through eggs so that it might “keep” a little better for reheating. So good served over brown rice.

Dried fava beans are a bit of work but I find them very ZEN to prepare: Place your dried beans in a covered container and pour boiling water over them. Let cool then peel by squeezing. The beans are now ready to cook!

I made this with canned white beans. I had to make a last minute addition of some other herbs I had (parsley, cilantro), because I misread and didn’t buy enough dill. Despite these subs, this was really, really easy and quite good. I will definitely be making this again.

This is spring in a pan! I bought frozen favas at our local Lebanese market. Everything then came together so quickly and easily. Some grated garlic in olive oil (next time I'll add shallots, because everything is better with shallots), the thawed fava beans, tumeric, salt, pepper, and loads of dill simmered for 12-15 minutes with enough water to cover, and finally, the eggs. The eggs!!! They were magical as one by one they were swirled into the stew, and it thickened to a luscious texture.

Made some changes based on what needed using and the comments. Sauteed a shallot with the garlic, used a medium bunch of fresh dill (what I had) and a generous tsp of dried. A few cups of chopped baby spinach for extra greenery. A little Better Than Buillion "No Chicken Base" mixed with the water instead of salt, added aleppo pepper and the zest of a lemon while it simmered for depth and brightness. Had butter beans so that's what I used. Even my carnivore of a husband enjoyed!

Used cannelini beans and fresh dill and it was delicious, though a tad on the salty side (maybe from the canned beans?). In the future, I'll use less salt to start and add as needed if using canned beans.

You can buy dried, already peeled fava beans in middle eastern grocery store. Another traditional Iranian greens mix (instead of only dill) is ratio 2:1:1/2 is chopped parsley:cilantro:dill. Cook until drab green (about 15-20 min).