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( for 4 people )
500 g fresh broad beans
35 gr İçim Butter
50 g walnut and hazelnut mixture
1/4 bunch of finely chopped parsley
1 teaspoon pomegranate molasses
Salt and pepper
Cut off the ends of the fresh pods. Boil water in a saucepan. Add the fresh pods and boil for 7-8 minutes. Remove the pods from the pot, transfer them to ice water and shock. Soak in ice water for 2-3 minutes and drain.
Melt the İçim Butter in a frying pan. Swirl the sliced peaches and nuts in the pan for 2 minutes. Add the pods you took out of the water and mix for 1 more minute. Serve warm.