Entree: Iraq – Baghdad & Central Iraq – باقلا بالدهن ➤ Bagila bil Dihin (Fava beans simmered in ghee)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) dried fava (broad) beans, soaked overnight and drained
- 6 tbsp (90 ml) ghee (clarified butter)
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 4 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste (optional)
- 4 cups (960 ml) water or light chicken/vegetable stock
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 1 to 1 1/2 tsp (6–9 g) salt, to taste
- 1/2 tsp (1 g) black pepper
- 1/4 cup (15 g) fresh cilantro (coriander leaves), chopped
- 2 tbsp (30 ml) lemon juice, or to taste
- Flatbread or Arabic bread for serving

Instructions

1. Drain the soaked fava beans and place them in a large saucepan with the water or stock. Bring to a boil, then reduce heat and simmer gently, covered, until the beans are very tender, about 45–60 minutes; skim foam as needed.
2. While the beans cook, heat the ghee in a large skillet over medium heat. Add the chopped onion and sauté until soft and beginning to color, about 8–10 minutes. Add the minced garlic and cook 1 minute until fragrant.
3. Stir in the tomato paste (if using), ground coriander, cumin, and turmeric; cook 1–2 minutes to bloom the spices.
4. When the beans are tender, transfer about half the cooking liquid and beans into the skillet with the onion and spice mixture. Mash lightly with a fork or potato masher to thicken the sauce but leave some whole beans for texture.
5. Combine everything in the saucepan, adjust consistency with reserved cooking liquid as desired, and simmer together 5–10 minutes. Season with salt and black pepper, then stir in lemon juice and chopped cilantro.
6. Serve hot with warm flatbread, using the bread to scoop the beans. Optionally garnish with extra cilantro and a drizzle of ghee.