This is a dish that is made in Spring in Malta and the Middle East with fresh broad beans. For the rest of the year it is made with dried broad beans. There are two types of dried broad beans (generally called dried Fava beans). The first, commonly available here, are large, darker coloured beans. Huge, really. They are not peeled, so require soaking and peeling before cooking. Despite the work, I do love the intense earthy flavour of these large beans.
The second type is a more delicate dried fava bean, small in size and golden in colour. These are generally already peeled, and so less work in the kitchen before cooking. They are more difficult to find, and I had to search them out in a large Greek grocery.
Today, I am using the smaller variety, as I think that they are better suited to this dish, but note that the larger beans or fresh broad beans can also be used. It is just the cooking time that will vary.
Similar dishes include Dried Fava Bean Soup, Fava Bean Puree with Herbs, and Fava Bean Puree with Dill and Olive Oil.
Browse all of our Broad Bean recipes, and our Middle Eastern recipes. Or explore all of our Mid Spring dishes.
Continue reading “Dried Fava Beans with Garlic | Ful Bit-Tewm”
This is a particularly great dip or spread for Autumn. You know that we love our dips and spreads, and this one makes use of our home made pomegranate molasses and the unshelled walnuts that are commonly available in the local area. Pomegranate Molasses makes great dips and spreads when mixed with any nut butter, tahini or miso.
This paste is simple to make using the food processor and easy to pull together when unexpected guests arrive. We love those sorts of recipes.
Similar recipes include Grilled Eggplant with Walnuts and Pomegranate, Broad Bean Dip, Orange and Pecan Cream Cheese, and Green Olive Tapenade.
Browse all of our Dips and Spreads, and our Pomegranate recipes. Or explore our Early Autumn dishes.
Continue reading “Walnut and Pomegranate Dip”
Burghul seems to be used mostly a Winter grain, but I would like to reassure you that Summery Salads based on Burghul are terrific. Juicy with ripe tomatoes, fragrant with Pomegranate Molasses, crunchy with nuts, cooling with cucumber and herbs. A perfect fit for a lunch on a hot day, sitting under the grapevines.
Similar recipes include Çorban Salatası, Burghul Salad with Olives, Hazelnuts and Pomegranates, Cauliflower and Burghul Kitchari, and Burghul and Mung Kitchari.
Browse all of our Burghul recipes, our Burghul Salads and all of our Salads. Or explore our Early Summer dishes.
Continue reading “Burghul, Pistachio and Tomato Salad”
Since discovering golpar, I have been looking at ways to use it. This lovely salad has its origin in a book by Najmieh Batmanglij, New Food of Life: Ancient Persian and Modern Iranian Cooking. It is quite a terrific salad, with the flavour bursts of pomegranate kernels, the tang of the lime, golpar and salt, the freshness of mint and the cooling taste of the cucumber. It is a remarkable mix of flavours and is totally gorgeous. It would make a great Xmas Salad with those lovely colours.
Golpar is the powder made from the seeds of Iranian Hogweed, and you can read more about it here. Pick up some of the powder or the seeds at a Middle Eastern or Afghan grocery. If you can only find the seeds, grind them to a powder in a spice grinder.
Similar recipes include Salted Cucumber Salad, Pomegranate Salsa, Tomato and Pomegranate Salad, and Golpar Namak.
Browse all of our Cucumber recipes, our Pomegranate recipes and our Salads (lots of them). If you are just looking for Cucumber Salads, they are here. Or explore all of our Early Summer dishes.
Continue reading “Salad-e Khiar-o Anar | Cucumber Pomegranate Salad”
Saffron rice – it’s a classic of the Middle East, and one that is so gorgeous. This is a simple recipe that gives 2 colours to the rice. Always use good saffron – nice long threads with an earthy and sweet aroma.
Serve with any Middle Eastern or even Indian dish. You will love it.
Are you wanting other ways to use saffron? Try crushing a tiny piece of saffron into a glass of champagne or sparkling apple cider, turning the drink into a golden elixir. And coffee spiced with saffron and cardamom is a wonderful, soothing drink. Try our Saffron and Spices Tea – relaxing and amazing.
Similar recipes include How to Cook Buttery Steamed Rice, How to Cook Rice with the Absorption Method, and Simple Oven Finished Rice.
Saffron dishes include Saffron Mograbieh with Broad Beans, Saffron, Date and Almond Rice, and Dates and Saffron Soaked in Spiced Ghee.
Browse all of our Rice dishes, all of our Saffron dishes, and all of our Persian recipes. Our Middle Eastern dishes are here. Or explore our Early Summer recipes.
Continue reading “Persian Saffron Rice”
Hummus is pretty common in everyone’s home and in many a Middle Eastern restaurant. We make it a lot, whizzing it up in the food processor in a matter of minutes. There are many variations on hummus, but we now have our favourite way of making it, so it is a no-fuss, no thinking dish that can be on the table in under 5 minutes (if you have cooked the chickpeas ahead of time – we keep bags of them in the freezer).
Recently I came across Turmeric Chickpeas – chickpeas that have been soaked and cooked with a lot of turmeric. You can read about our experiments with them here or jump straight to the recipe (you will need it for the hummus).
For this recipe we use Turmeric Chickpeas instead of plain, ordinary chickpeas. It is the same recipe as our usual hummus, just that we are adding this twist. BTW, if you are interested in reading about the different thoughts about how to make the best hummus, check our usual recipe. It also has some variations that you can incorporate.
You might like to read our Very Special Turmeric Recipes.
Similar dishes include Tray Baked Spicy Turmeric Chickpeas, Celeriac Hummus with Cauliflower Tabbouleh, Smashed Chickpeas with Dukkah and Brocolli, and Creamy Pearl Hummus Salad.
You might like to browse all of our Dips and all of our Chickpea recipes. Explore our Middle Eastern recipes. Or take some time and browse our Mid Spring recipes.
Continue reading “Turmeric Chickpea Hummus”
In the Middle East and places like Afghanistan and Turkey, Pomegranates are all the rage, and the pairing of olives, pomegranate and nuts is rather common as you get closer to the Mediterranean. We have used Pomegranates with Walnuts and Pistachios before, with just Walnuts, with Hazelnuts, and today we use just Pistachios. This one is a herbaceous salad, and absolutely divine.
The dressing has the Middle Eastern spice, Golpar, in the dressing. This is available from Middle Eastern and Afghan groceries. You might need to buy the seeds (they look like lacy butterfly wings) and grind your own. It is a beautiful spice, but if you can’t find it, leave it out.
Similar recipes include Cucumber and Pomegranate Salad, Roasted Cauliflower and Hazelnut Salad with Molasses, Burghul Salad with Olives, Hazelnuts and Pomegranates, and Tomato and Pomegranate Salad.
Browse all of our Pistachio dishes, Pomegranate recipes and our recipes using Olives. All of our Salads are here. Or explore our Early Summer collection of recipes.
Continue reading “Olive, Pistachio and Pomegranate Salad”
Baked chickpeas are a delicious, easy and healthy snack. You can snack on them straight from the pan, or throw them into salads, on top of pasta or scattered over a thick wintery soup. Eat them sitting in the garden in the sunshine. Take them in your backpack on long walks. Bring them to a picnic. Take a small container to the gym. Bring in your bento box to the office for lunch. Nibble when you have the pre-dinner munchies. Or snack on them late at night while watching TV.
I first baked spicy chickpeas way back in 2008, and they have been a firm favourite in our household. But recently we made a variation of the recipe. Rather than using canned or ordinary cooked chickpeas, we have soaked and cooked the chickpeas in turmeric water. It adds a lovely colour to the chickpeas and a turmeric tang to the flavour. Turmeric chickpeas are all across the internet, and we have done a small experiment with them to test the flavours, visual appeal and health impact. If you are interested, you can read more about the wonders of Turmeric.
The recipe for Spicy Baked Chickpeas is one that works well with the Turmeric Chickpeas.
Similar recipes include Deep Fried Potato and Carrot Strings, Baked Okra in Dukkah, and Paprika Oven Chips.
Browse all of our Snacks and all of our Chickpea recipes. Or explore our Mid Summer dishes.
Continue reading “Tray Baked Spicy Turmeric Chickpeas | Turmeric Chickpeas Roasted with Spices”
Broad Beans with yoghurt is a common dish in the countries of the Middle East, and this simple recipe makes a nice salad – or eat with flatbread for a snack, light lunch or part of a mezze spread.
The taste of the beans – lightly green – against the yoghurt is beautiful. Fennel herb is a classic pairing with broad beans, although in the Middle East dill is probably more common. Use either herb.
Similar dishes include Broad Bean Salad with Asparagus, Olives and Black Garlic, Salad of Broad Beans, Spring Pasta with Broad Beans and Mint, and Pan Fried Broad Beans with Chilli and Lime.
Browse all of our Broad Bean Salads and all of our Broad Bean recipes. All of our Salads are here and our Middle Eastern dishes here. Or explore our Mid Spring dishes.
Continue reading “Pan Fried Broad Bean Salad with Spring Onions and Yoghurt”
This is an awesome dressing for salads – think green salads, or salads of warm vegetables. It is also perfect for hot potato chips, and a great sauce for snacks. Try it with Falafels! Or use as a dip for celery and carrot sticks. It is made in seconds, all you need is a bowl and a fork for whisking.
Are you after similar dressings? Try Minty Yoghurt-Tahini Sauce and Dressing, Celery Yoghurt Salad, Green Tahini Sauce, and Lemony Yoghurt Dressing.
Browse all of our Dressings and all of our Sauces. Or take some time to explore our Mid Summer dishes.
Continue reading “Tahini and Yoghurt Sauce and Dressing”