Thareed (or tashreeb) bagilla (ثريد أو تشريب باجلا), or broad bean thareed, is a festive Iraqi breakfast.Following the same principle of other tashreebs, this meatless variety consists of soaked bread, topped with stewed broad beans, scrambled eggs, and some herbs, the most important of which is the dried butnij (بطنج) or spearmint. Using my magical newly discovered and well-loved pressure cooker, cooking the soaked broadbeans took a meager 40 minutes, as opposed to the 2 and a half hours that would be needed in a regular pot.
Inspired by tummylicious treats.
3 cups dried broad beans, soaked overnight
3 Tbsp ghee
3 discs Iraqi bread
4 spring onion (scallions), sliced
1/2 cup chopped parsley
2-3 Tbsp dried butnij (spearmint?)
salt and pepper
Boil the beans in excess water in a pressure cooker for 40 minutes after the whistle goes off.
Following pressure cooker instructions, unlid the pot, add 2 teaspoons salt, and reduce the liquid until just covering the beans.
Meanwhile, tear the bread into a bit bigger than bite-sized and place in a large semi-deep dish.
Ladle the hot beans and the bean broth over the bread, set aside whilst cooking eggs.
Scramble the eggs in hot ghee with a generous sprinkle of salt and pepper.
I scrambled 6 eggs at a time, each 6 in 1 tablespoon ghee.
Arrange the scrambled eggs over the beans.
Sprinkle the eggs with the chopped spring onions, parsley, and dried spearmint (rubbed between your fingers).
Heat the last tablespoon of ghee until very hot, then drizzle carefully over the entire dish. It will sizzle, so be careful.