How To make Roast Garlic Broad Brean & Saffron Soup
125 g Long grain brown rice
400 ml Water
1 ts Salt
3/8 g Saffron strands
20 lg Garlic cloves
1 1/2 tb Olive oil
1 kg Broad beans
1 1/4 l Chicken stock
Typed for you by Kaz Dunkley. Preparation: Shell the broad beans Put the rice in a saucepan with the water, salt and saffron. Bring to the boil, then reduce the heat and simmer for 30 minutes or until all the water has been absorbed and the rice is tender. Meanwhile, preheat the oven to Gas Mark 5/190C/375F. Put the garlic cloves in a small roasting tin with the oil and roast in the oven for 10-15 minutes or until they are soft and golden but not brown. Turn them once to make sure they do not brown underneath. Add the beans to the rice, pour on the stock and bring to the boil. Add the garlic cloves and their oil, reduce the heat and simmer for 15 minutes. Remove from heat, cool a little then puree in a food processor or blender. Taste and season to taste, then serve immediately. Internet posted: 8/95 by joell@mpx.com.au
How To make Roast Garlic Broad Brean & Saffron Soup's Videos
10 minutes Fava Beans soup | Protein soup | Vegetables & Beans soup | Middle Eastern soup | Beans
#Sabee's DISHES#
Fava beans can be found fresh in grocery stores for a few weeks during the months of July and August only. They are also available frozen, peeled or unpeeled, in Middle Eastern grocery stores or sold canned. In you can’t find fava beans, you can replace them with fresh or frozen peas.
To prepare fresh fava beans, blanch them in a large pot of boiling water for about 2 minutes to loosen their outer skin. Drain, then cool .
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Please watch: 5 minutes All Purpose Mexican Seasoning | How to make Mexican Seasoning | Homemade Taco Seasoning
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Garlic Butter Beans with Spinach | HEALTHY & Delicious 20 Minute Recipe
EPISODE 919 - How to Make Garlic Butter Beans with Spinach | Alubias de la Granja con Espinacas Recipe
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Yotam Ottolenghi's Green Bean Salad
This is a bewitching green salad adapted from Yotam Ottolenghi's wildly popular cookbook Jerusalem. It calls for a LOT of fresh chervil and tarragon and it takes time to pick the leaves! Worth the effort to experience the unique combination of flavours when combined with the earthy golden garlic-cumin-coriander dressing.
Middle Eastern flavours with a touch of French. It's very, very good!
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Fava bean purée medieval style
Still very popular in here Puglia, this purée made from fava beans was once common throughout Southern and Central Europe. One recipe has come down to us in the anonymous “Liber de Coquina“ (France or Italy, early 14th century), another one from “Das buoch von guoter spise“ (Germany, 14th century). In both recipes the bean purée is served with fried or caramelized onions, the German recipe additionally adds pepper, caraway, vinegar, beer and saffron to the condiment.
This video is part of a medieval feast I presented for the online culinary history conference “Past to Apron“ in which I showed, using five example dishes, the way regional cuisines from the Middle East all the way up to England influenced each other. The single recipes from that presentation are posted here in the course of this late summer / autumn. You can find the entire Medieval Feast video on my website at trullocicerone.com. Just click on “Historical recipe videos” and find all my food videos there.
You need: dried fava beans (shelled), olive oil, red onions, pepper, caraway, vinegar, honey (optional) and a little saffron.
Have you heard of my historical cookbook yet? “GARUM - Recipes from the Past“ presents a range of dishes from ancient Mesopotamia until the Renaissance. Or visit me on instagram at @trullocicerone or my website at
Saffron Lamb Shanks???? and Fava Dill Rice #shorts
This old Persian recipe is so delicious!, Lamb shank takes 4 hours to cook and when you eat it with dill and Fava bean rice (Baghali Polo), It takes you to 7th sky!
Lamb Shank Recipe:
1- Butter
2- Onion
3- Cinnamon Stick
4- Lamb Shanks
5- Saffron
6- Hot Water
7- Salt
8- Black Pepper
Persian dill rice with Fava beans (Baghali Polo) Recipe:
1- Cold Cooked Rice
2- Butter
3- Fava beans (Broad Beans)
4- Dill
4- Cinnamon powder
5- Hot Water
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Saffron Lamb Shanks???? and Fava Dill Rice #shorts
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Baghali Ghatogh (Fava Bean Stew) - Cooking with Yousef
Hi friends, today we are making a special regional vegetarian Persian dish called Baghali Ghatogh (باقالی قاتوق) which is a Dill & Fava Bean Stew. The original version is made with a different type of bean called Pach Baghali, although that will be out of reach for nearly everyone.
Here, I make both versions because a friend of mine had some, but they are nearly identical in taste. You can also use Lima Beans if you prefer. This one is fast & easy to make & I serve it here with Kateh Polo, which is an alternative way to prepare rice.
Ingredients List
- 1 1/2 Cups of Fava Beans (or Lima Beans and if you can find it, Pach Baghali)
- 4 cloves of Garlic
- 1/2 Cup Dried Dill
- 1/2 Teaspoon Turmeric
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Salt (I suggest you use a bit less)
- 3 Eggs
- 2 Cups of Rice (Kateh)
- Olive Oil
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