Spicy Broad Beans Recipe
I will plant broad beans next month to get them growing in my garden over the warmer months. I can’t wait to be able to make this spicy broad beans recipe again.
This spicy broad beans recipe is adapted from Sabrina Ghayour‘s Persiana cook book, which is one of my favourite ones. I come back to it weekly for inspiration. It’s a simple dish to make but it has wonderful warmth and depth of flavour. I like my spices strong in taste but not necessarily hot.
I love that this spicy broad beans recipe use turmeric at its main spice. Turmeric is underrated, in my opinion. It has a delicate flavour which plays well with other gentle ingredients. I also love the deep colour it lends to dishes. I wouldn’t have thought of dill as an easy companion for turmeric, but as it happens it works an absolute treat and I often use this pairing in other dishes.
These spicy broad beans are served with a fried egg on top, but you could replace it with a poached egg, or fried halloumi. Alternatively a big dollop of Glenisk yoghurt with cracked black pepper and a drizzle of olive oil works just as well.
Ingredients for this spicy broad beans recipe
- 1 kg of broad beans in their shells will give you plenty to feed two hungry adults
- 2 tablespoons of turmeric
- 1 bunch of dill or 2 tablespoons of turmeric
- 2 cloves of garlic
- lemon zest
- juice of half a lemon
- oil (I used rapeseed but you can use any oil you prefer here)
- salt flakes and cracked black pepper
- a pinch of chili flakes
- Shell your broad beans and gobble a couple of raw ones. They are so delicious and I can’t resist them
- In your pan, heat up your oil gently and add your turmeric. Mix it in well until you have a nice gooey paste. Make sure your heat is not too high as if it is, the mixture will get really smokey and catch you in the throat. Nobody wants that! Let this cook for 2 minutes.
- Add your finely chopped or dry dill and chilli flakes and mix it in well. Cook for another 3 minutes.
- Add your broad beans and 2 table spoon of water. Cover and let them cook for about 10 min on low heat. Do check it and give it a bit of a stir if required. If needed add a bit more water as you want a nice shine to your dish.
- Grate your garlic in the mixture. Add the lemon juice and zest and let it cook uncovered for another 3 to 5 min.
- Once this is cooked you can cover it and remove it from the heat while you fry your egg.
- Season with salt flakes and cracked pepper.