Broad beans with yogurt, garlic and dill

Broad beans with yogurt, garlic and dill

Reza’s Indian Spice
4 as a side dish

This is a very creamy dish and handy to have in your repertoire, as broad beans are available throughout the year, either fresh or frozen. You can add some baby spinach leaves at the end to give some contrast, if you prefer. Because it is coated in a yogurty sauce, it is great with grilled meats, especially lamb chops.


Quantity Ingredient
1 head garlic
3 tablespoons rapeseed or vegetable oil, plus more for the garlic
1.2kg fresh or frozen broad beans
1/2 teaspoon asafoetida
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon caster sugar
1/2 teaspoon turmeric
2 tablespoons lime juice
30g dill, chopped
2 green chillies, finely chopped
200g greek yogurt
2-3 tablespoons chopped coriander leaves


  1. Preheat the oven to 180°C. Slice the stalk end from the head of garlic and place on to a square of foil large enough to wrap around the bulb. Drizzle with oil and cook in the hot oven for 45 minutes, or until the bulb is tender when squeezed. Squeeze from the base over a small bowl, pushing out all the sweet, melting garlic flesh. Set aside.
  2. If you are using fresh broad beans, first pod them and then skin the beans. For frozen beans, soak in warm water for about five minutes before skinning the beans.
  3. Heat the 3 tbsp of oil in a wok or deep frying pan over a medium heat until very hot, and add the asafoetida. Stir-fry for a minute, then add the beans, salt, cumin, pepper, sugar, turmeric and lime juice. Stir-fry for about five minutes.
  4. Add 150ml of water and bring to the boil. Reduce the heat, cover and simmer over a medium-low heat for 15–20 minutes, or until the beans are tender, adding a dash more water if needed. Add the dill, green chillies, roast garlic pulp and yogurt and simmer for a further eight to 10 minutes. Adjust the seasoning and finish off with the chopped coriander.
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