Kate's Baqala Qataq

Here is Kate's recipe for a tasty Persian dish that I was fortunate to get to try when I visited Tyler and her in Washington state this past winter. I'm posting it for Mike who found it delicious. Thanks, Kate for the great recipe. She recommends serving it with scrambled eggs and rice.

Heat skillet over medium heat. Add about a tablespoon of olive oil and three or four tablespoons of butter. Start water boiling in a kettle or a small pot. (You won't even need half a kettle.)

Slice an onion thin, then add it to the skillet. Fry gently until soft and just starting to color.

Add five minced cloves of garlic and cook till golden, about five minutes. You might need to turn the heat down a little at this point.

Add one teaspoon turmeric, one half teaspoon salt, one half teaspoon black pepper, and 4 tablespoons fresh or two tablespoons dried dill. Cook another five minutes.

Add 2 cups shelled edamame/limas/favas to the skillet and just cover with boiling water. Bring to a boil before cooking at a simmer an additional five minutes.