Sadaf Yellow Fava Beans, 454gr

باقلا زرد صداف — ۴۵۴ گرم

Sadaf Yellow Fava Beans (baqla-ye zard — yellow split peeled fava beans) are dried, peeled, and split broad beans — the pale golden, quick-cooking, and deeply satisfying dried fava bean form that has been a cornerstone of Persian and Middle Eastern pantry cooking for thousands of years. Yellow fava beans are the skin-removed, split form of the broad bean (baqla): peeling and splitting the dried bean produces a faster-cooking, more easily digestible, and milder-flavoured legume than whole dried favas, with a creamy, slightly earthy, and gently sweet character that absorbs the flavours of herbs, aromatics, and spices beautifully and breaks down into a thick, smooth, and deeply satisfying texture when cooked to fullness. In Persian cooking, dried yellow fava beans are one of the most important and culturally resonant legumes: they are the bean of baqla polo — the beloved Persian rice dish cooked with fresh or dried fava beans and an abundance of fresh dill, served at Nowruz (Persian New Year) as one of the most anticipated and celebrated seasonal dishes of the Iranian calendar, where baqla polo with lamb or chicken represents spring, renewal, and the fresh green abundance of the season. Yellow fava beans are also used in ash-e baqla (Persian fava bean soup with herbs and kashk) and in the broader Middle Eastern tradition as the foundational ingredient of ful medames — the ancient, deeply nourishing Egyptian-origin slow-cooked fava bean dish that is eaten for breakfast, lunch, and dinner across Egypt, Lebanon, Syria, and the Middle East, seasoned with garlic, cumin, olive oil, and lemon. Soak overnight before cooking for best results. Sadaf delivers trusted, consistent quality. The 454gr bag is a practical everyday size.

Soak overnight in cold water, drain, and simmer in fresh water until completely tender and beginning to break down for use in any preparation, prepare baqla polo by cooking soaked yellow fava beans until just tender, then layering with parboiled rice and a generous abundance of fresh dill for the classic Persian baqla polo — serve with lamb shank, joojeh, or as a fragrant herb rice alongside any khoresh for the essential Nowruz rice, make ash-e baqla by simmering cooked fava beans with fried onion, turmeric, fresh or dried herbs, and a generous finishing dollop of kashk and crispy fried mint for a thick, nourishing, and deeply satisfying Persian fava bean soup, prepare ful medames by slow-cooking soaked fava beans with garlic until completely broken down, then seasoning with cumin, olive oil, and a generous squeeze of lemon and serving with warm flatbread or pita for the classic Middle Eastern breakfast dish, mash cooked yellow fava beans into a smooth, creamy dip with garlic, olive oil, cumin, and lemon for a fava bean hummus-adjacent dip for flatbread and vegetable dipping, or add to hearty Middle Eastern vegetable and legume soups as a protein-rich, creamy-textured bean that thickens the broth naturally as it breaks down. The spring bean of baqla polo, the Nowruz table, and a thousand years of Middle Eastern cooking.

• Sadaf Yellow Fava Beans (baqla-ye zard) — dried, peeled, split broad beans; creamy, earthy, and quick-cooking; soak overnight before use
• 454gr bag — practical everyday size for baqla polo (Nowruz fava and dill rice), ash-e baqla, and Middle Eastern ful medames
• Trusted Sadaf quality — one of the most recognised brands in Persian and Middle Eastern pantry staples
• Essential for Persian baqla polo (fava bean and dill rice) at Nowruz, ash-e baqla with kashk, and Egyptian-style ful medames with garlic and cumin
• Available at Vicinity Mart — your trusted source for authentic Persian pantry staples and specialty ingredients