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Thursday, July 05, 2007
0 Comments ::  :: < 30 Minutes, Serves 4, Vegetarian, Main Course, Persian, Healthy Food, Tooth Friendly
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Authentic Persian dish cooked with Broad beans, Turmeric and Dill
Ingredients:
- 300 g Broad beans, podded and skinned
- 5 cloves Garlic, skinned
- 2 Eggs
- 3 tbsp fresh Dill, finely chopped
- 1 tbsp Olive oil
- 40 g Butter, unsalted
- 1 tsp Turmeric
- Salt and Pepper
Method:
- Heat the oil with butter in a heavy based saucepan and fry the beans with whole garlic, dill and turmeric for 4-5 minutes, stirring frequently.
- Add 750 ml boiling water to the pan and salt and pepper and cook covered over low heat for 40 minutes, stirring occasionally.
- Crack the two eggs on top of the dish and cook covered for another5-8 minutes or until eggs are set.
- Cook uncovered over medium heat for 5 minutes until the sauce has thickened.
- Transfer the dish into a deep serving plate, taking care not to disturb the eggs. Serve with Rice and cucumber yogurt.
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