This Persian recipe for simple eggs and beans makes a fast and delicious light supper or lunch with a slice or two of sourdough. At this time of year you can find them fresh in their pods, You’ll need 500g of shelled beans. It’s worth double podding the beans — ie: taking off the tougher skin that surrounds the actual bean, as the inner beans are really tender — but meal prep is even quicker if you don’t.


Method

• Put the frozen broad beans in a bowl and cover in boiling water. If using fresh beans you’ll need to blanch them for a couple of minutes in boiling water.

• Once the water’s cool enough, pinch the skin of the bean until it splits and pop the bean out.

• Cover the bottom of a pan in approximately ½ cm of olive oil and heat over medium heat.