Persian Fava Beans (Broad Beans) Recipe

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Baghali Pokhte, or cooked Persian fava beans (broad beans), is one of the most popular snacks in winter and spring.

It is mostly served with salt, vinegar, and Golpar (Persian hogwort or ground Angelica). Baghali is nostalgic for many Iranians because of people who sell fava beans on a cart in the street in winter. Moreover, the fava bean is used in Persian foods such as Baghali polo or some types of Dolmeh.

Stay tuned if you are looking for an easy, delicious Fava Beans Recipe.

Table of Contents

Green Fava Beans Recipe ingredients

Ingredient	Quantity
Fava beans (Baghali)	500 grams or 1 lb.
Salt	To taste
Vinegar	To taste
Golpar powder	To taste

Fava Beans Recipe

Step One

There are two ways to cook broad beans; one of them is with its waxy outer coating, and the other one is to remove the pods.

Step Two

Wash and drain the beans completely.

Step Three

Then, place them in a pot and pour water into it until cover the beans.

Step Four

Cook them uncovered on low heat for about 30 minutes. Remove the foam from the broad beans.

Step Five

Let them cook till the beans are soft. If it is not soft enough, let it cook more.

Step Six

Finally, drain the beans, and our delicious Bahghali Pokhte is ready to serve!

How to Serve Baghali Pokhte?

To serve, shell the beans. Then, sprinkle salt and Golpar, and pour a little vinegar on them. Golpar is used to prevent bloating from eating beans. Also, you can squeeze lemon or sprinkle red pepper and sumac on them. Enjoy the creamy and soft beans inside!

How to Store Baghali Pokhte

Foul mudammas, once seasoned and enlivened with new toppings, may be kept in the refrigerator for two or three days at most in a glass container with a tight cover. Serve warm or room temperature with pita bread.

Plain cooked fava beans keep well in the refrigerator for a few more days after cooking. Before putting the fava beans in the refrigerator, make sure they are completely cold.

Notes About How to Prepare Fava Beans

You’ll also need a medium saucepan, a big mixing bowl, ice cubes, and a slotted spoon for fresh beans.
You will also need (optional) freezer bags or containers, a big saucepan with a cover, and a colander for dry beans.

Calorie counts and serving sizes are for freshly cooked, not dried, beans.

Did You Make Baked Fava Beans Recipe?

Please let me know how it was by leaving a comment!
You can ask me questions about Sauteed Fava Beans Recipe in the comments. I will answer your questions as soon as possible.

FAQs About How to Cook Fava Beans

Is it possible to use dried or frozen fava beans instead of fresh ones?

Yes, it is possible, but you need more time to cook it. Also, the fresh ones are more delicious and softer than the dried or frozen ones.

Where can I find Golpar?

You can find Golpar, also known as Persian hogweed or Angelica, in Persian or Middle Eastern shops.

Which kind of fava beans work best in baked goods?

Fresh fava beans that have been shelled and dried.

Persian Fava Beans (Broad Beans) Recipe | Baghali Pokhteh

Recipe by FerdosCourse: AppetizersDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

700

kcal

Baghali Pokhte, or cooked Persian fava beans ( broad beans), is one of the most popular snacks in winter and spring.

Ingredients

Fava beans 500 gr
Salt (to tase)
vinegar (to taste)
Golpar powder (to test)

Directions

There are two ways to cook fava beans; one of them is with its waxy outer coating, and the other one is to remove the pods.
Wash and drain the beans completely.
Then, place them in a pot and pour water into it until cover the beans.
Cook them uncovered on low heat for about 30 minutes. Remove the foam from the broad beans.
Let them cook till the beans are soft. If it is not soft enough, let it cook more.
Finally, drain the beans, and our delicious Bahghali is ready to serve!