Baghali Ghatogh

Method

1. The night before, put 80 g of dried skinless fava beans in a bowl, cover with plenty of cold water and leave to soak at least 8 hours. Drain, rinse and pick out any loose skins. (If you are using fresh or frozen peeled beans, skip this step.)
2. Melt 1 tbsp of butter in a small heavy saucepan over medium-low heat. Add 4 cloves of thinly sliced garlic and fry gently for 2-3 minutes, stirring, until soft and fragrant but not coloured — browned garlic turns the stew bitter.
3. Stir in 0.5 tsp of turmeric and let it bloom in the butter for about 20 seconds, then add the drained beans and turn them through the garlic butter for 1 minute so they take on the colour.