Besarah

Method

Rinse the dried broad beans and soak them in water for 2-3 hours, then drain. Heat olive oil in a large pot and sauté the chopped onion and minced garlic until softened and fragrant, about 3 minutes. Add the drained broad beans and cover with 1.5 litres of fresh water, bringing to a boil. Reduce heat and simmer for 45-60 minutes until the beans are completely tender and begin to break down, stirring occasionally. Mash the beans partially with the back of a spoon to create a thick, creamy texture whilst maintaining some texture. Stir in the fresh coriander, cumin, lemon juice, salt and pepper to taste. Simmer for a further 5 minutes, then serve hot.