Patage Baqalay Sabz (پتاژ باقالای سبز) — Persian Green Fava Bean Potage

• 600 gGreen fava beans (fresh, shelled) (If using very young beans, keep the thin inner skin; otherwise peel after blanching for a silkier potage)
• 180 gCelery stalks (Finely diced (about 1.5 cups))
• 250 gYellow onions (Thinly sliced for frying)
• 70 gUnsalted butter (Divided: 40 g for sautéing, 30 g to finish)
• 30 mlNeutral oil (grapeseed or sunflower) (Helps prevent butter from browning too fast while frying onions)
• 2 tspTurmeric (ground) (For classic Persian color and warmth)
• 1 tspBlack pepper (freshly ground)
• 2 tspFine sea salt (Add in stages; adjust to broth salinity)
• 1500 mlBeef broth (Preferably homemade, well-skimmed; low-sodium if possible)
• 300 mlWater (Only if needed to maintain a gentle simmer and prevent sticking)
• 1Dried lime (limoo amani) (Pierced 6–8 times; remove at the end for balanced tartness)
• 0.2 gSaffron threads (Ground and bloomed in hot water)
• 30 mlHot water (for blooming saffron) (Just off the boil)
• 15 mlFresh lemon juice (About 1 tbsp, added at the end)

Instructions

1. 1

   Prep the fava beans: rinse and drain. If the beans are large or older, blanch in boiling water for 2 minutes, drain, cool, then slip off the thick skins for a velvety texture. Dice celery finely and keep it separate. Grind saffron and steep it in 30 ml hot water for 10 minutes.

2. 2

   Make Persian-style fried onions (piaz dagh): heat 30 ml neutral oil with 40 g butter in a heavy pot over medium heat. Add sliced onions and cook 18–22 minutes, stirring often, until deeply golden and sweet. Lower the heat if the edges darken. Stir in 2 tsp turmeric for 30 seconds to bloom.

3. 3

   Add diced celery to the onion base and sauté 6–8 minutes over medium heat until softened and glossy, not browned. Season with 1 tsp black pepper and 1 tsp salt. This step builds the potage’s aroma and keeps the celery flavor integrated rather than raw or grassy.

4. 4

   Add the fava beans and stir for 2 minutes to coat them in the onion-butter mixture. Pour in 1500 ml beef broth, then add the pierced dried lime. Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Partially cover and cook 35–45 minutes, stirring every 8–10 minutes.

5. 5

   When the favas are fully tender, remove the dried lime. Blend the soup until completely smooth using an immersion blender, or in batches in a countertop blender (vent the lid). If it’s too thick, add up to 300 ml water, 50 ml at a time, and simmer 5 minutes to gently thicken again.

6. 6

   Finish for shine and balance: stir in the bloomed saffron and the remaining 30 g butter, simmering 2–3 minutes on low until the surface looks glossy. Taste and adjust with the remaining 1 tsp salt if needed. Turn off the heat and stir in 15 ml lemon juice. Let rest for 10 minutes before serving.