Spring Fava Beans with Peppers and Ham (Baghali-ye Bahareh)

Remove the inner skins from the shelled fava beans and wash them thoroughly.

Bring a large pot of water to a rolling boil. Add the fava beans, baking soda, and about 1 teaspoon of salt.

Cook over medium heat until the beans are just tender but still hold their shape. Do not overcook.

Drain immediately in a colander and allow excess moisture to evaporate.

Peel and wash the onions (or spring onion whites). Place them in a small saucepan with half a glass of water and a pinch of salt. Cook gently until soft and tender, then set aside.

Dice the ham or sausage and the bell peppers into small, even pieces.

In a large bowl, gently combine the cooked fava beans, softened onions, diced ham or sausage, and bell peppers. Mix carefully to keep the beans intact.

Transfer the mixture to a serving dish and smooth the surface.

For the yogurt sauce (optional): whisk the yogurt until smooth, then slowly drizzle in 3–4 tablespoons of olive oil. Season with salt and black pepper. Serve on the side.

Alternatively, whisk together olive oil, vinegar, salt, and pepper. Pour over the dish and toss gently just before serving.