How To Cook Persian: Broad Beans With Garlic, Spiced Rack of Lamb And Butternut Squash

How To Cook Persian: Broad Beans With Garlic, Spiced Rack of Lamb And Butternut Squash ... 10/05/2014 Cuisine

Keywords:#Bean, #Beans, #Bey, #Dill, #Easter, #Garlic, #Iran, #Irani, #Iranian, #Middle_East, #Middle_Eastern, #Persia, #Persian, #Sabrina_Ghayour

Persian and Middle Eastern chef, Sabrina Ghayour has come out with her debut cookbook, Persiana: Recipes from the Middle East & Beyond.

Unlike other Middle Eastern cookbooks, this one is easy to decipher, packed with lots of flavour and recipes are surprisingly easy to pull off. What takes your fancy?
Iranian Cuisine: Broad Beans with Garlic, Dill & Eggs (serves 4)
olive oil
1 garlic bulb, cloves bashed and
thinly sliced
1kg (2lb 4oz) podded fresh or frozen
broad beans, skins removed
3 tsp turmeric
generous tsp crushed sea salt
freshly ground black pepper
3 x 20g packets of dill, stalks and leaves
finely chopped
knob of butter (about 25g/1oz)
4 large free-range eggs

Heat a large deep frying pan over a low-medium heat, add a generous drizzle of olive oil and sweat the garlic until it softens and becomes slightly translucent.
Add the broad beans and increase the heat to medium, then add the turmeric, sea salt and some black pepper and stir well. After 5 minutes, mix in the chopped dill and cook for a

further 8 minutes or so.
Add the butter to the pan and let it melt into the beans. Crack the eggs on to the surface of the beans in different areas and allow them to cook through using the heat from the beans.
Give the pan a shake to distribute the egg whites. This will take about 15 minutes, at which point the beans will have changed from a bright green to a slightly more dull green – but don’t panic because this is how they should be.
Serve this dish with Persian Flatbread, which is perfect for scooping up the delicious garlicky beans and soft oozy eggs. Alternatively, serve with naan or flour tortilla wraps.

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