📝 About This Recipe
A vibrant celebration of spring, Foul Akhdar is a beloved Levantine delicacy that showcases the tender sweetness of young green fava beans. This dish transforms simple legumes into a gourmet experience by slow-sautéing them in premium olive oil until buttery, then finishing with a fragrant 'Tasha' of garlic and fresh cilantro. It is a rustic, soul-warming preparation that perfectly balances earthy notes with a bright, citrusy finish.
🥗 Ingredients
Main Ingredients
- 1 kg Fresh Green Fava Beans (in the pod; pods should be firm and bright green)
- 1/3 cup Extra Virgin Olive Oil (high quality Lebanese or Palestinian oil preferred)
- 1 medium Yellow Onion (finely diced)
- 1/2 cup Water or Vegetable Stock (as needed for steaming)
The Aromatics (Tasha)
- 6-8 pieces Garlic Cloves (crushed into a paste with a pinch of salt)
- 1 large bunch Fresh Cilantro (finely chopped)
- 1 piece Green Chili (optional, finely minced for a hint of heat)
Seasoning and Garnish
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Ground Cumin (to aid digestion and add earthiness)
- 1 whole Lemon (cut into wedges for serving)
- 2 tablespoons Pomegranate Arils (for a pop of color and sweetness)
👨🍳 Instructions
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1
Start by prepping the fava beans: wash the pods thoroughly. Snap off the ends and pull the tough string down the side, much like you would with snap peas.
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2
Slice the pods crosswise into 1-inch pieces. If the pods are very young and tender, use the whole pod; if they are older, shell them and use only the beans.
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3
In a wide, heavy-bottomed skillet or pot, heat the extra virgin olive oil over medium-low heat.
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4
Add the finely diced onions to the oil. Sauté gently for 8-10 minutes until they become translucent and slightly golden, but not browned.
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5
Increase the heat to medium and add the prepared fava beans to the skillet. Toss well to coat every piece in the onion-infused oil.
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6
Sauté the beans for about 5 minutes, stirring frequently, until the color deepens to a vibrant, darker green.
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7
Season with salt, black pepper, and ground cumin. Mix well to distribute the spices.
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8
Pour in the water or vegetable stock. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let the beans simmer for 20-25 minutes.
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9
Check the beans occasionally; they should be fork-tender and the liquid should be mostly absorbed. If the pan dries out before the beans are soft, add another splash of water.
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10
While the beans simmer, prepare the 'Tasha.' In a small separate pan or a mortar and pestle, combine the crushed garlic, chopped cilantro, and minced chili.
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11
Sauté the garlic-cilantro mixture in a tablespoon of olive oil for just 1-2 minutes until fragrant—do not let the garlic burn.
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12
Once the fava beans are tender, pour the aromatic garlic-cilantro mixture over the beans and fold it in gently.
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13
Cook uncovered for another 2-3 minutes to allow the flavors to meld together perfectly.
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14
Remove from heat and transfer to a shallow serving bowl. Garnish with fresh pomegranate arils and a final drizzle of olive oil.
💡 Chef's Tips
Choose the youngest fava pods you can find; if they are longer than 4 inches, the outer skin of the bean inside may be tough and require double-shelling. Never boil the beans in a large amount of water; steaming them in their own juices and a little oil preserves the intense green color and flavor. If using frozen fava beans, skip the podding step and reduce the initial sauté time by 5 minutes. For a creamier texture, you can add a dollop of Greek yogurt on the side when serving. Don't skimp on the olive oil; it acts as the 'sauce' for this dish and carries the flavor of the garlic and cilantro.
🍽️ Serving Suggestions
Serve warm or at room temperature as part of a traditional Mezze spread. Pair with warm, pillowy pita bread or Markook flatbread for scooping. Serve alongside a bowl of cool, minty Laban (yogurt) to balance the richness of the oil. Accompany with a side of sliced radishes, green onions, and fresh mint leaves for extra crunch. A crisp, dry white wine like a Lebanese Sauvignon Blanc complements the grassy notes of the beans beautifully.