in Middle East

Persian-style broad beans with egg nests

updated

Spread the love

Ingredients for 4 servings:

  • 1 bag of beans, thick (frozen)
  • 2 tbsp butter
  • 1 jar water
  • 1 pinch(s) of turmeric
  • 2 cloves garlic, finely chopped
  • some salt and pepper
  • 1 bunch dill (also frozen)
  • 4 eggs
  • 400g basmati

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

and basmati. Simple and delicious!

Cover the beans with warm water (to soften) and peel off the skins (“let them slide out”). Then sauté briefly in melted butter. Add the turmeric, pepper, garlic, salt, and dill. Then add the water. Bring to a boil and simmer for 5 minutes. Now carefully slide in the eggs without stirring! Simmer for about 30 minutes. Meanwhile, cook the basmati rice according to the package instructions. Arrange the rice on plates. Carefully arrange the bean dish on top, along with one egg per person, and serve immediately. It’s one of my favorite dishes, and nutritious and wholesome to boot.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Gingerbread for direct consumption

Tyrolean Kaiserschmarrn