Green Fava Bean Potage (Persian Patage Baqalay Sabz)

Carefully remove the second skin from the green fava beans so they are fully peeled and tender.

Place the peeled beans in a large pot, cover generously with water, and cook over medium heat until completely soft and easily mashable.

Drain the beans well, then gently mash them until mostly smooth, leaving a small amount of texture if desired.

Return the mashed beans to the pot and pour in the beef broth, stirring until evenly combined.

Add the fried onion and chopped celery, mixing them through the soup for balanced flavor.

Set the pot over low to medium heat and let the potage simmer briefly, allowing the flavors to meld without boiling vigorously.

Add the butter and stir gently until fully melted and incorporated, creating a smooth, rich finish.

Serve the potage hot as a comforting starter or a light, nourishing main dish.