A cold-served pilaki in which dried broad beans, soaked overnight and peeled, are cooked in olive oil with carrot and tomato. It is enjoyed as a meze at raki tables or light dinners.
Heat the olive oil in a pot and sauté the onion, carrot, and garlic for a few minutes.
Add the grated tomato and sauté for a bit longer.
Add the peeled fava beans, add enough water to cover along with granulated sugar and salt, cover, and cook over low heat until the fava beans are tender.
Remove the fava bean stew from the heat and let it cool, then sprinkle with dill and serve cold.
Important: If you soak the dried fava beans in plenty of water the night before and peel their skins, the cooking time shortens and the texture becomes much smoother; skipping this step can leave the fava beans tough.
If you let the pilaki rest in the refrigerator for a few hours after it cools, the flavor of the olive oil soaks into the beans better.
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