Foul Akhdar bil Zayt

In Lebanon's spring markets, piles of plump fresh fava bean pods appear from April onward, and cooks braise the shelled beans in generous olive oil with garlic and coriander until meltingly tender. Eaten at room temperature or warm with flatbread, this dish bridges breakfast and meze — a simple celebration of the season that relies entirely on the quality of its few ingredients.

Serves: 4

Ingredients

• 1 kg (2 lb 3 oz) fresh fava bean pods (yielding about 400 g / 14 oz shelled beans)
• 80 ml (⅓ cup) good quality olive oil, plus more for finishing
• 6 garlic cloves, minced
• 1 bunch fresh coriander (cilantro), stems and leaves chopped (about 30 g)
• Juice of 1 large lemon
• 1 tsp (4 g) salt, or to taste
• ½ tsp (1 g) black pepper
• 125 ml (½ cup) water

Instructions

1. Shell the fava beans from their pods. If the beans are larger than a thumbnail, blanch in boiling salted water for 2 minutes, then drain and peel away the tough outer skin to reveal the bright green inner bean. Small young beans need no peeling.
2. Warm the olive oil in a wide heavy pan over medium-low heat. Add garlic and cook gently for 2 minutes until pale golden and fragrant — do not allow to brown.
3. Add the shelled fava beans, water, salt, and pepper. Stir to coat the beans in the oil. Cover and braise over low heat for 15–20 minutes, stirring occasionally, until beans are completely tender and have absorbed most of the liquid.
4. Remove from heat. Stir in chopped coriander and lemon juice. Taste and adjust salt and lemon.
5. Transfer to a shallow serving plate and drizzle with additional raw olive oil. Serve warm or at room temperature with warm khobz or pita bread.

Cook's Notes: Frozen double-peeled fava beans work beautifully out of season — reduce braising time to 8–10 minutes. This dish is best made the same day; the beans discolour slightly on standing. A pinch of dried chilli flakes adds welcome heat.