I walked into a beautiful Turkish grocery store this weekend and produce bins overflow with vibrant vegetables, fragrant herbs, and ingredients that instantly inspire a meal. I couldn’t resist bringing home fresh broad beans, ripe tomatoes, a whole head of garlic, sweet onions, earthy walnuts, smoky Pul Biber, a bottle of pomegranate molasses, and a beautiful bottle of Turkish extra virgin olive oil.
This dish celebrates those ingredients in the simplest way possible. Fresh broad beans are gently braised with onions, garlic, and tomatoes until tender, then finished with crunchy walnuts, tangy pomegranate molasses, and a generous drizzle of fruity Turkish olive oil. The pul biber adds a gentle warmth, while cumin lends a subtle earthiness that ties everything together.
Serve it warm with crusty bread, fluffy rice, or alongside grilled meats. It also tastes wonderful at room temperature, making it a perfect addition to a mezze spread.
Braised Broad Beans with Tomatoes, Garlic, Walnuts & Pomegranate Molasses
Turkish inspired Braised Broad Beans with Tomatoes, Garlic, Walnuts & Pomegranate Molasses
Ingredients
- 1 pound fresh broad beans, cleaned and sliced in 1 inch pices
- 1 head garlic, cloves peeled and lightly crushed
- 2 medium onions, thinly sliced
- 2 medium tomatoes, blended
- ½ cup walnuts, roughly crushed
- 2 teaspoon pul biber (Aleppo pepper), or more to taste
- 1 teaspoon ground cumin
- 1½ teaspoons salt, or to taste
- 2 tbsp Turkish extra virgin olive oil, divided
- 2 tablespoons pomegranate molasses
- ½ cup water
Directions
- Wash, clean and slice the green beans and set aside.
- Heat 1 tablespoon of the Turkish olive oil in a large skillet or sauté pan over medium heat. Add the sliced onions and cook for 5 minutes until softened
- Add the crushed garlic cloves and cook for another 2 minutes until fragrant.
- Add the broad beans. Stir well, simmer over low heat for 10 minutes, or until the beans are tender to your liking .
- Stir in the pul biber, cumin, tomatoes and salt. Cook for 5–7 minutes, allowing the tomatoes to get jammy and create a rich sauce.
- Stir in the pomegranate molasses and half of the chopped walnuts. Cook for 2 minutes more.
- Transfer to a serving dish and drizzle with the remaining Turkish olive oil while still warm.
- Sprinkle with the remaining walnuts and an extra pinch of pul biber before serving.
Serving Suggestions
Serve with warm Turkish bread, pita, or rice. The dish can be enjoyed warm, at room temperature, or even chilled. The olive oil and pomegranate molasses create a silky, tangy finish that becomes even more flavorful after a few hours of resting.
Notes
- High-quality Turkish olive oil is the star ingredient here, so don’t skip the finishing drizzle.
- Good quality pomegranate molasses can lift the dish beautifully
- If the broad beans are mature, you can removes the string from the edges.
- Garnish with fresh parsley or dill for additional freshness.
This simple dish captures the inspiration from Turkish home cooking—fresh vegetables, good olive oil, warming spices, and ingredients that allow each other to shine. Every bite delivers a balance of sweetness, acidity, richness, and gentle heat that keeps you coming back for more.
Food For The Soul 