Besara

Split fava-bean puree with coriander, parsley, dill and crispy onions.

Preparation: 20 min · Cooking: 45 min · Total: 5 hr 5 min · 3 servings

Ingredients

• 300 g dried peeled split fava beans — Dry weight before soaking. Contains fava beans; see the G6PD warning.
• large leek, chopped — 1 — Measured for the base batch; scale with the selected yield.
• 60 g fresh coriander, chopped — Measured for the base batch; scale with the selected yield.
• 1.5 tsp ground cumin — Measured for the base batch; scale with the selected yield.
• 40 g fresh parsley, chopped — Measured for the base batch; scale with the selected yield.
• 20 g fresh dill, chopped — Measured for the base batch; scale with the selected yield.
• 6 cloves garlic — All six cloves cook with the beans; no unused half or raw garnish.
• 900 ml fresh boiling cooking water — Measured for the base batch; scale with the selected yield.
• water for soaking, discarded — Measured for the base batch; scale with the selected yield.
• boiling water only if needed — Conditional top-up during simmering to prevent drying, separate from soaking water.
• 1 tsp dried mint — Measured for the base batch; scale with the selected yield.
• 1 tsp salt — Measured for the base batch; scale with the selected yield.
• 50 g ready-to-eat crispy fried onions — Prepared garnish; no unlisted frying oil or raw onion subrecipe.

Instructions

1. Measure dry beans and read the warning

   Measure 300 g dry peeled split fava beans, before soaking. The base batch makes 3 small serving plates, not a guaranteed meal for 3 people; fourfold makes 12 plates. Read the fava-bean warning before preparing.

   Dry bean weight is measured and the warning is visible.

2. Soak in the refrigerator

   Cover the split beans with separate soaking water and refrigerate for about 4 hours. Drain and discard the soaking water. Rinse herbs and leek under running water, then chop; prepare all 6 garlic cloves.

   Beans are soaked and drained; produce is rinsed.

   Refrigerated soaking check: 14400 seconds

3. Start beans and herbs together

   Put drained beans in a pot with 900 ml fresh boiling water, chopped leek, all the garlic, coriander, parsley and dill. Bring to a boil and lower to a gentle simmer. Soaking water is not part of this 900 ml.

   Beans and herbs are gently simmering in fresh water.

4. Simmer until the beans collapse

   Cover with an ordinary lid and simmer for about 45 minutes until beans are fully tender and collapse. Stir and check liquid regularly; add conditional boiling water only if needed to prevent drying. Stir in cumin, dried mint and salt.

   Beans are completely tender and easily mashed.

   Bean tenderness check: 2700 seconds

5. Blend off heat and portion shallowly

   Take the pot off heat. Use an immersion blender permitted for hot food, keeping its head submerged and following its directions. Blend until smooth, then divide immediately into shallow plates; protect against hot puree splashes.

   Puree is smooth and spread in shallow plates.

6. Cool promptly rather than waiting on the counter

   Portion into shallow containers and refrigerate promptly within 1 hour at 4°C or colder; do not wait for complete cooling on the counter. Use within 2 days.

   Shallow portions are promptly refrigerated, not left to cool fully outside.

7. Garnish only the portion being served

   Serve chilled with the 50 g prepared crispy-onion garnish divided across the 3 base plates. Remove only the portion being served; do not bring the whole batch to room temperature. The paste firms as it cools.

   Chilled puree is firm and garnish is divided across servings.

Tips

• Ingredient amounts scale with the selected yield; cooking and cooling times are checks, not multiplied guarantees.

Common mistakes

• Contains fava beans: people with G6PD deficiency should avoid this dish. Cooking does not remove the risk of favism.

Substitutions

• Use the specified master ingredients; optional substitutions need separate quantity and preparation review.

Storage

Portion into shallow containers and refrigerate promptly within 1 hour at 4°C or colder; do not wait for complete cooling on the counter. Use within 2 days.

Reheating

Serve chilled; remove only the portion needed. Do not repeatedly warm the entire batch on the counter.

About this recipe

This Egyptian owner-approved Besara master uses dry split fava beans and measured fresh herbs.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.