Bulgur Pilaf with Fresh Fava Beans
(Taze Baklalı Bulgur Pilavı - Antakya - Mediterranean Region)
3/4 cup Turkish bulgur, large grain, rinsed and drained
8-10 fresh fava beans, cleaned, trimmed, cut in bite size, soaked into the 1/2 cup water with lemon juice
2 tbsp butter or 4-5 tbsp extra virgin olive oil
1 medium size onion, sliced
1 tbsp dill, chopped
1 tbsp red pepper paste
1 cup warm water
Salt
Pepper
Saute onion with olive oil for 2-3 minutes in a medium size pot. Add the fava beans and 1/2 cup of water with lemon juice. Cover and cook until the beans are tender at low heat.
Add the bulgur, dill, red pepper paste, warm water, salt and pepper, stir. Cover and cook until all the water evaporates at low heat. Let the Pilaf stand for about 5 minutes.
Garnish with fresh dill and serve with yogurt on the side.
2 servings.
Labels: Pilaf
4 Comments:
Hello Binnur, Im new to bakla, do you peel them before adding to bulgur? Is it safe to eat shells, greetings, nat
Do not peal them, Nat, just cut them in bite size, it is like eating the fresh green beans.
I've also posted another recipe for Bulgur Pilaf with Shelled Fava Beans. Fresh fava beans can also be eaten with their shells. But in here, the shells are very hard and not like the ones we have in Turkiye. So, shelling them is the best way to have the same taste:)
Here is the other recipe;
Bulgur Pilaf with Shelled Fava Beans
Friday, June 24, 2011
http://english.turkishcookbook.com/2011/06/bulgur-pilaf-with-shelled-fava-beans.html
Thank you for your reply. I dont live in Turkey, and on a market we have already shelled fava, but these "beans" are in the shells too. I was wandering if I have to double shell. Unfortunately havent tried Turkish bakla yet. Nat
Nat, if they are not fava beans and they are in shells, then you need to shell them first. So, the Bulgur Pilaf with Shelled Fava Beans would be your recipe to cook them:
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