Egyptian Bissara (Split Fava Bean Dip)

Name: Egyptian Bissara (Split Fava Bean Dip)
Total time: 160 min
Ingredients: 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; 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; 1/4 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 1/2 teaspoon cayenne pepper, optional; 5 fresh mint leaves; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon dry mint; 1/2 teaspoon sweet paprika; 1/2 teaspoon black pepper; 1/2 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); 1 tablespoon (15ml) shallot-infused oil; 1/4 teaspoon paprika; Fried shallots (recipe above); Store-bought pita chips

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This Egyptian Bissara recipe results in a flavorful split fava bean dip. Infused with shallot and fried shallots, fresh herbs, garlic, and spices, and served with store-bought pita chips, this dish...

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Ingredients

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
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
1/4 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 1/2 teaspoon cayenne pepper, optional
5 fresh mint leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dry mint
1/2 teaspoon sweet paprika
1/2 teaspoon black pepper
1/2 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)
1 tablespoon (15ml) shallot-infused oil
1/4 teaspoon paprika
Fried shallots (recipe above)
Store-bought pita chips