Egyptian Bissara

seriouseats.com

Darwin

subheading: For the Shallot-Infused Oil and Fried Shallots:

1 cup (237ml) neutral frying oil, such as canola

10 medium shallots (14 ounces; 397g), thinly sliced

Kosher salt

subheading: For the Bissara:

2 cups dried split fava beans (12.7 ounces; 360g), rinsed

2 cups packed fresh cilantro leaves and tender stems (2 ounces; 57g), divided

1 cup packed flat-leaf parsley leaves (1 ounce; 30g)

1 medium yellow onion (8 ounces; 227g), peeled, root end trimmed, and quartered lengthwise

¼ cup (10g) packed fresh dill

3 medium cloves garlic (12g), peeled

1 green chile pepper (15g), such as serrano, stemmed, seeded, and chopped (about 1 tablespoon), or ½ teaspoon cayenne pepper, optional

5 fresh mint leaves

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon dry mint

½ teaspoon sweet paprika

½ teaspoon black pepper

½ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

4 cups (946ml) vegetable broth

2 tablespoons (30ml) shallot-infused oil (recipe above)

subheading: To Serve:

1 tablespoon (15ml) shallot-infused oil

¼ teaspoon paprika

Fried shallots (recipe above)

Store-bought pita chips

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