Fava Beans

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Arts & Philosophy

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In Episode #25, co-hosts Bita and Beata explore fava beans including why they are nutritious, how they are used in Persian cuisine, and some modern ways to use them in recipes. Methods to eat and enjoy favas The season for fresh fava beans in short, about 2 weeks, and is typically in the late spring season. From fresh: <ul> <li style="font-weight: 400;" aria-level="1">Steam</li> <li style="font-weight: 400;" aria-level="1">Peel the outer skins (optional to eat and consume this outer shell)</li> <li style="font-weight: 400;" aria-level="1">Peel and remove the 2nd skin of the beans (not good for eating)</li> <li style="font-weight: 400;" aria-level="1">Enjoy simply with salt</li> </ul> From frozen: <ul> <li style="font-weight: 400;" aria-level="1">Can be found already shelled and skinned from middle eastern or Persian markets</li> </ul> In Baghali Polo | Persian Mixed Rice with Fava beans and dill Substitutes for fava beans when making mixed rice with dill: <ul> <li style="font-weight: 400;" aria-level="1">Green peas</li> <li style="font-weight: 400;" aria-level="1">Lima beans</li> <li style="font-weight: 400;" aria-level="1">Edamame</li> </ul> Traditionally Baghali polo is served with Maycheh (braised lamb shanks) - also sometimes served with chicken, or an egg, or simply with

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paul_sky

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