A beloved springtime olive oil dish of fresh fava beans and carrots simmered with onion, then brightened with fresh dill and lemon. Served cold, it makes a refreshing dish.
Trim the fresh fava beans and cut them in half.
Sauté the onion in olive oil until lightly golden.
Add the fava beans and carrot and sauté for a few minutes.
Add the water, sugar, and salt. Simmer until the fava beans are tender, then stir in the dill and lemon juice just before removing the pan from the heat. Important: if you do not trim the woody parts of the beans, they may remain tough.
Trim away any tough or woody parts of the fava beans; otherwise, they can remain firm even after cooking. Olive oil dishes develop a fuller flavor when served chilled.
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