Bagilla bil Dihin (Baghdad-Style Broad Beans with Ghee)
Local name: باقلاء بالدهن
In short: Soft broad beans simmered in garlicky, cumin-scented broth and finished with hot ghee, chili and lemon, eaten for breakfast with warm bread. It takes about 1 h 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 1 h 30 min
- Resting
- 8 h
- Total
- 1 h 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Bagilla bil dihin is a classic Iraqi breakfast, sold in steaming bowls from street stalls in the early morning. Peeled dried broad beans are simmered until creamy and served in their broth with a spoonful of hot ghee, cumin, chili and a squeeze of lemon. People tear warm bread and scoop it through the beans. It is cheap, filling and keeps you going until the afternoon.
Instructions
- Put the drained beans in a large pot with the water and turmeric. Bring to a boil and skim off the foam.
- Lower the heat, cover partly and simmer for 60 to 75 minutes, until the beans are very soft and starting to break down.
- Stir in the garlic, cumin and salt and simmer for 15 minutes more. Mash a few beans against the side of the pot to thicken the broth.
- Ladle the beans and broth into bowls. Spoon the hot ghee over each bowl.
- Sprinkle with cumin, chili flakes, lemon juice and parsley, and serve with warm flatbread for scooping.
Tips
- Use peeled dried broad beans, sold as split or skinned fava beans, for the creamiest result. Whole dried beans take longer and need their skins removed after soaking.
- Add salt only after the beans have softened. For a vegan version, use olive oil in place of ghee.
Questions and answers
Can I make bagilla bil dihin with canned beans?
Yes. Simmer 3 cans of drained fava beans in 750 ml (3 cups) of water with the garlic, cumin and salt for 15 minutes, and mash a few to thicken.
How do I store leftovers?
Keep the beans and broth in the fridge for 4 days. They thicken as they cool, so reheat with a splash of water and add fresh ghee on top.
Is this the same as ful medames?
They are related, but this version uses peeled broad beans cooked until soft with turmeric and finished with ghee, while ful medames is usually mashed whole fava with olive oil and lemon.
How long does it take to make Bagilla bil Dihin (Baghdad-Style Broad Beans with Ghee)?
About 1 h 45 min in total: 15 min of preparation and 1 h 30 min of cooking.
How many calories are in Bagilla bil Dihin (Baghdad-Style Broad Beans with Ghee)?
About 410 kcal per serving, with 20 g of protein, 47 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 47 g |
| Fat | 17 g |
| Fiber | 18 g |
| Sugar | 3 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
