Name: Turkish Fava Bean Pilaki in Olive Oil
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 500 g dried fava beans; 120 ml olive oil; 1 piece large onion; 4 clove garlic cloves; 2 tbsp tomato paste; 1 bunch fresh dill; 2 piece carrots; 1 tsp sugar; 1 tsp salt; 1 tsp black pepper; 3 tbsp lemon juice

Fava pilaki represents the essence of Turkish olive oil cuisine, a cooking style that celebrates vegetables cooked in generous amounts of olive oil and served at room temperature. This dish originates from the Ottoman palace kitchens and remains a beloved meze throughout Turkey, especially popular during Lent and Ramadan when lighter, plant-based meals are preferred. The magic of fava pilaki lies in its simplicity and the quality of its ingredients. Fresh or dried fava beans are slowly cooked until they become wonderfully creamy, almost melting on the tongue. The olive oil doesn't just cook the vegetables—it becomes part of the sauce, creating a silky coating that carries the aromatic herbs and spices. The combination of sweet onions, pungent garlic, and bright dill creates layers of flavor that develop during the gentle cooking process. What makes this dish truly special is its versatility and the way it improves with time. Served warm as a side dish or at room temperature as a meze, fava pilaki pairs beautifully with crusty bread, grilled fish, or roasted meats. The flavors actually deepen and become more harmonious after resting, making it an ideal make-ahead dish for entertaining. The texture is perhaps the most satisfying aspect of fava pilaki—the beans should be tender enough to crush lightly with a fork, while still maintaining their shape. The sauce should be neither too dry nor too liquid, but rather coat the beans in a glossy, herb-flecked embrace that speaks of Mediterranean sunshine and Turkish culinary wisdom.

Ingredients

Instructions

Soak the fava beans

Place dried fava beans in a large bowl and cover with cold water by 5cm. Soak for 8-12 hours or overnight at room temperature until beans double in size and feel slightly soft when pressed. Do not skip this step as unsoaked beans will not cook evenly.
Prepare the vegetables

Drain and rinse the soaked beans thoroughly. Dice the onion into 1cm pieces. Mince the garlic cloves finely. Cut carrots into 1cm rounds. Chop the fresh dill finely, removing thick stems. Do not prepare vegetables too far in advance as they may lose freshness.
Cook the aromatics

Heat olive oil in a heavy-bottomed pot over medium heat for 2 minutes. Add diced onion and cook for 6-8 minutes, stirring occasionally, until soft and translucent. Add minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown or it will become bitter.
Add tomato paste

Stir in tomato paste and cook over medium heat for 2-3 minutes, stirring constantly, until the paste darkens slightly and becomes aromatic. Add sugar and stir for 30 seconds until dissolved. Do not let the tomato paste burn or the dish will taste bitter.
Add beans and water

Add the soaked fava beans and carrots to the pot. Pour in enough hot water to cover beans by 3cm. Bring to a boil over high heat for 3-4 minutes, then reduce to low heat. Do not add salt yet as it can prevent beans from softening properly.
Simmer the pilaki

Cover and simmer over low heat for 45-60 minutes, stirring every 15 minutes, until beans are very tender and liquid has reduced by half. Add more hot water if needed to prevent sticking. Do not cook over high heat or beans will break apart.
Season and finish

Add salt, black pepper, chopped dill, and lemon juice to the pot. Simmer uncovered over low heat for 5-8 minutes until flavors meld and sauce coats beans lightly. Taste and adjust seasoning as needed. Do not add lemon juice too early as acid can toughen the beans.

Tips

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Cooking Tips

For perfectly creamy beans, add a pinch of baking soda to the soaking water—this helps soften the skins and reduces cooking time by about 15 minutes.

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Alternatives

Fresh fava beans can replace dried ones—use 1kg fresh beans, blanch for 3 minutes, peel, and reduce cooking time to 20-25 minutes for a brighter, more delicate flavor.

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Serving & Storage

Serve at room temperature as meze with crusty bread and beyaz peynir, or warm as a side dish with grilled fish. Store covered in refrigerator for up to 4 days—the flavors improve overnight.