A deep crimson vegan version of the classic Persian dip featuring coconut instead of the yoghurt, and a bean medley spiked with an aromatic spiced oil
This fava bean dip is rich and luxurious, but made using quite humble ingredients. The broad beans on top make a perfect garnish, because they are, in essence, fresh fava beans, while the vadouvan seasoning, although untraditional, has the same sweet, warm and earthy flavours as the fava. Then, a take on a vegan borani, enriched with coconut cream instead of the more usual yoghurt. It hits the spot with its tang, heat and sweetness, with an intense beetroot flavour from the salt-baking and a generous dollop of pomegranate molasses to add punch.
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