Fava Bean and Dill Weed Omelette

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Description

And Iranian dish:

Fresh Fava Bean and Dill Weed Omelette (Kuku-ye Shivid Baqali)

Ingredients

• ¼ cup vegetable oil, butter or ghee
• 1 large onion, peeled and thinly sliced
• 2 lbs fresh fava beans, 1 lb frozen, second skin removed, or 2 cups canned
• 6 cloves garlic, crushed, peeled and chopped
• 2 cups chopped fresh dill weed
• 6 large eggs
• ½ tsp. baking powder
• 1 tbs. all-purpose flour
• 1 tsp. ground cumin
• 2 tsp. salt
• 1 tsp. freshly ground black pepper
• ¼ tsp. paprika
• ¼ tsp. ground turmeric
• 1 green Thai chili, chopped, or ½ tsp. crushed red pepper
• ½ cup milk or soymilk
• ½ cup grated soy Parmesan cheese or shredded soy mozzarella
• 1 cup drained soy yogurt, or labneh
• 1 pkg. toasted flatbread, such as pita, lavash, sangak or barbary
• 1 cup Thai basil leaves

Directions

1. Heat oil in 10- or 11-inch nonstick skillet over medium heat.
2. Add onion, and fry for 5 minutes, or until translucent.
3. Add fava beans, garlic and dill.
4. Cover, and cook over medium heat for 5 minutes, or until fava beans are soft.
5. Meanwhile, break eggs into mixing bowl, add baking powder, flour, cumin, salt, pepper, paprika, turmeric, chili, milk and cheese and whisk lightly.
6. Pour egg mixture over fava beans in skillet.
7. Cover, reduce heat to low and cook for 15 to 20 minutes.
8. Preheat broiler.
9. Place skillet under broiler for 1 to 5 minutes, or until eggs are golden brown.
10. Serve warm or at room temperature with yogurt, flatbread and Thai basil leaves.