Şileya paqle — Broad Bean Stew

⏱ 125 min · 🍽️ 4 Servings · 🧂 12 Ingredients

Ingredients

  • 500 g boneless lamb shoulder
  • 2 piece onions
  • 4 clove garlic
  • 1 bunch dill
  • 3 tbsp neutral vegetable oil
  • 1 tsp ground turmeric
  • 700 ml water
  • 1 tsp salt
  • 0.5 tsp ground black pepper
  • 750 g broad beans (fava beans), shelled, fresh or frozen
  • 1 piece lemon (in wedges, to serve)
  • white rice to serve, as needed (see recipe Birinc bi şehriye — White Rice with Toasted Vermicelli)

Instructions

  1. Pat the lamb dry, trim off any thick fat and cut the meat into cubes of about 3 cm. Peel and finely dice the onions; peel and finely chop the garlic. Wash the dill, shake it dry, finely slice the thick stalks and roughly chop the fronds separately.
  2. Heat the oil in a heavy pot and brown the lamb cubes well on all sides; if space is tight, do this in two batches so that the meat fries rather than stews.
  3. Add the onions and fry, stirring, until soft and pale golden.
  4. Stir in the garlic and turmeric and toast only until fragrant so that the garlic does not turn bitter.
  5. Add the water, salt, pepper and dill stalks and bring to the boil. Put the lid on and braise the lamb over a low heat until almost tender.
  6. Add the beans, frozen ones straight from the bag, and continue simmering, covered, until they are soft and creamy. Young beans keep their delicate skins; slip the tough grey-green skins off large, older beans beforehand.
  7. Stir in half the dill fronds and simmer gently, uncovered, until the sauce has thickened slightly. Taste a piece of lamb: it must be tender and cooked through; if not, braise for a few more minutes.
  8. Season the stew with salt and pepper, ladle it over or beside the white rice, sprinkle with the remaining dill and serve with the lemon wedges.
  9. Tip: People with favism (G6PD deficiency) must not eat broad beans, not even cooked, and are better off having the stew made with green peas. Instead of lamb you can use beef shoulder, which braises for about 20 minutes longer. Cool leftover rice quickly, put it in the fridge within two hours at the latest and use it up within a day.
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Şileya paqle — Broad Bean Stew – Recipe and image AI-created, editorially reviewed
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Şileya paqle — Broad Bean Stew

A Kurdish classic from Sulaimaniyya and Hawraman in northeastern Iraq: in spring, when the first broad beans appear, people in the Sorani-speaking area cook this golden-yellow stew of lamb, shelled beans, onions, garlic, turmeric and plenty of fresh dill. The beans are called Baqilla in Arabic, Baghali in Persian and Bakla in Turkish, and in Sorani the stew is known as Şilay paqle. The lamb braises until tender, the beans stay whole and creamy, and the dill gives the mild, slightly nutty sauce a fresh fragrance.

⏱

Cook time

125 min

🍽️

Servings

4

🧂

Ingredients

12

View Original ↗

Nutrition

per serving

573 kcal

Calories

35 g

Protein

35 g

Fat

25 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.55 · ~€1.15/serving
  • 🛒
  • 🛒

Instructions

  1. 1

    Pat the lamb dry, trim off any thick fat and cut the meat into cubes of about 3 cm. Peel and finely dice the onions; peel and finely chop the garlic. Wash the dill, shake it dry, finely slice the thick stalks and roughly chop the fronds separately.

  2. 2

    Heat the oil in a heavy pot and brown the lamb cubes well on all sides; if space is tight, do this in two batches so that the meat fries rather than stews.

  3. 3

    Add the onions and fry, stirring, until soft and pale golden.

  4. 4

    Stir in the garlic and turmeric and toast only until fragrant so that the garlic does not turn bitter.

  5. 5

    Add the water, salt, pepper and dill stalks and bring to the boil. Put the lid on and braise the lamb over a low heat until almost tender.

  6. 6

    Add the beans, frozen ones straight from the bag, and continue simmering, covered, until they are soft and creamy. Young beans keep their delicate skins; slip the tough grey-green skins off large, older beans beforehand.

  7. 7

    Stir in half the dill fronds and simmer gently, uncovered, until the sauce has thickened slightly. Taste a piece of lamb: it must be tender and cooked through; if not, braise for a few more minutes.

  8. 8

    Season the stew with salt and pepper, ladle it over or beside the white rice, sprinkle with the remaining dill and serve with the lemon wedges.

  9. 9

    Tip: People with favism (G6PD deficiency) must not eat broad beans, not even cooked, and are better off having the stew made with green peas. Instead of lamb you can use beef shoulder, which braises for about 20 minutes longer. Cool leftover rice quickly, put it in the fridge within two hours at the latest and use it up within a day.

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