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:
- Steam
- Peel the outer skins (optional to eat and consume this outer shell)
- Peel and remove the 2nd skin of the beans (not good for eating)
- Enjoy simply with salt
From frozen:
- Can be found already shelled and skinned from middle eastern or Persian markets
In Baghali Polo | Persian Mixed Rice with Fava beans and dill
Substitutes for fava beans when making mixed rice with dill:
- Green peas
- Lima beans
- Edamame
Traditionally Baghali polo is served with Maycheh (braised lamb shanks) - also sometimes served with chicken, or an egg, or simply with the favas for vegetarian/vegan option
Modern recipes using fava beans
- In a sort of green hummus or fava bean tapenade
Growing fava beans in a garden:
- Plant in the fall
- Harvest and use in cooking (kids love doing this)
- Reuse the nutritious, rich soil for the next rotation crop in the garden
Ask the Beats!
Question from Instagram, How did the beats, Bita and Beata meet and what do they share in common?
- Met initially over Instagram
- Met in person in GG park, San Francisco
- Both food bloggers
- Both appreciate a modern approach to Persian cooking!
Resource links and recipes from this episode:
Recipes:
- Bita’s recipe for: Baghali Polo | Persian Fava Dill Rice
- Bita’s recipe for Green Hummus for Spring (a Fava bean tapenade)
Podcast production by Alvarez Audio