Green Fava Bean Potage (پتاژ باقالی سبز) — Velvety Persian fava bean soup with beef broth

• 1⅓ lbShelled green fava beans (fresh or frozen) (If using fresh, peel any thick outer skins for a smoother potage)
• 1⅝ ozUnsalted butter
• 8.8 ozYellow onion, finely diced
• 1 tbspNeutral oil (Helps prevent butter from browning too quickly)
• 4¼ ozCelery, finely diced
• 12 gGarlic, minced
• 2 tspGround turmeric
• 1 tspDried mint (Optional but traditional with legumes in Persian cooking)
• 5.1 cupBeef broth (unsalted or low-salt)
• 1¼ cupWater
• 6 gFine sea salt
• 1 tspBlack pepper, freshly ground
• 1 tbspFresh lemon juice
• ⅛ gSaffron threads, crushed (Steeped in hot water for aroma and a Persian touch)
• 2 tbspHot water (for blooming saffron)

Instructions

1. 1

   Bloom the saffron by crushing the threads and stirring them into 30 ml hot water, then set it aside to infuse. This small step deepens the aroma and gives the potage a gentle golden hue without tasting perfumey.

2. 2

   In a heavy pot, warm the oil and melt the butter over medium heat until it foams. Add the diced onion and cook for 12 minutes, stirring often, until deeply softened and lightly golden like classic Persian fried onions.

3. 3

   Add the celery and cook for 6 minutes until the celery turns tender and sweet rather than crisp. Stir in the minced garlic and cook for 60 seconds, just until fragrant so it does not scorch.

4. 4

   Sprinkle in the turmeric and dried mint and stir for 30 seconds to toast the spices in the fat. This brief toasting removes raw turmeric notes and helps the mint bloom into the broth.

5. 5

   Add the green fava beans and stir for 2 minutes to coat them with the onion-butter base. Pour in the beef broth and water, then bring the pot to a gentle boil.

6. 6

   Reduce heat to low, cover, and simmer for 30–35 minutes until the fava beans are very tender and easily crush between your fingers. Skim any foam that rises in the first 10 minutes to keep the flavor clean and the color bright.

7. 7

   Blend the soup until completely smooth using an immersion blender, or carefully transfer to a countertop blender in batches. Return it to the pot and simmer uncovered for 8–10 minutes, stirring frequently, until it thickens to a velvety potage consistency.

8. 8

   Stir in the salt, black pepper, bloomed saffron liquid, and lemon juice, then simmer for 2 minutes to marry the flavors. Taste and adjust with an additional 1 g salt only if needed, because broth saltiness varies and you want the fava sweetness to remain prominent.