Turkish Fava Bean Pilaki (Cold Olive Oil Vegetable Dish)

Ingredients

• 300 g dried fava beans
• 1 piece large onion
• 120 ml extra virgin olive oil
• 2 piece medium tomatoes
• 3 clove garlic cloves
• 1 bunch fresh dill
• 1 tbsp tomato paste
• 1 tsp sugar
• 1 tsp salt
• 1 tsp black pepper
• 400 ml hot water
• 1 piece lemon

Instructions

1. Prepare fava beans

   Rinse the dried fava beans and soak them in plenty of cold water for 8-12 hours or overnight. Drain and remove the outer skins by gently squeezing each bean. Heat is not needed for this step. The beans should feel plump and the skins should slip off easily. Do not skip the soaking time or the beans will remain tough.

2. Prepare vegetables

   Finely dice the onion into 5mm pieces and mince the garlic cloves. Grate the tomatoes on the large holes of a box grater, discarding the skins. Finely chop the fresh dill, keeping stems and leaves separate. No heat needed for this step, taking about 10 minutes total. The tomatoes should be pulpy with no skin pieces. Do not use a food processor as it will make the vegetables too mushy.

3. Cook aromatics

   Heat the olive oil in a heavy-bottomed pot over medium heat for 2 minutes until shimmering. Add the diced onion and cook for 8-10 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant. Do not let the onion brown or the garlic burn as this will create bitter flavors.

4. Add tomato base

   Add the tomato paste to the pot and cook over medium heat for 2 minutes, stirring constantly. Add the grated tomatoes, sugar, salt, and black pepper. Cook for 5-7 minutes until the tomatoes break down and the mixture thickens slightly. The sauce should be aromatic and the raw tomato smell should disappear. Do not cook on high heat or the tomatoes will splatter.

5. Simmer the beans

   Add the prepared fava beans to the pot and stir to coat with the tomato mixture. Add the hot water and bring to a boil over high heat for 2 minutes. Reduce heat to low and simmer covered for 40-50 minutes until the beans are very tender. The liquid should reduce by half and the beans should mash easily with a fork. Do not add more water unless absolutely necessary as the dish should not be soupy.

6. Finish and cool

   Remove the pot from heat and stir in the chopped dill stems (save leaves for garnish). Let the pilaki cool to room temperature for 45-60 minutes, then refrigerate for at least 2 hours. The flavors should meld together and the olive oil should become more prominent as it cools. Do not serve hot as the flavors will be muted and the olive oil will mask the other ingredients.

7. Serve cold

   Before serving, bring the pilaki to room temperature for 15 minutes. Taste and adjust seasoning if needed. Garnish with fresh dill leaves and serve with lemon wedges on the side. The dish should have a creamy consistency with visible olive oil pooling slightly on top. Do not reheat as this is meant to be served cold or at room temperature.

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