Egyptian Green Fava Bean Dip with Crispy Shallots

Method

1. Prepare the shallot-infused oil and fried shallots: In an 8-inch skillet, combine the oil and sliced shallots. Cook over medium-low heat, stirring often, until the shallots are golden brown and crisp, about 20 minutes.
2. Strain the mixture through a fine-mesh strainer into a heatproof bowl. Transfer the fried shallots to a paper-towel-lined plate, season with salt, and let drain. Set the shallot-infused oil aside to cool completely.
3. Store the fried shallots in an airtight container and the shallot-infused oil in a clean jar until ready to use.
4. For the bissara: Place the rinsed split fava beans in a large bowl and cover with cold water by at least 2 inches. Cover and let soak at room temperature overnight, 12 to 24 hours.
5. Drain the beans in a colander and rinse well under cold water.
6. In a 7-quart Dutch oven or heavy-bottomed pot, combine the drained fava beans, 1 cup of the cilantro, the parsley, quartered onion, dill, whole garlic cloves, green chile (if using), mint, cumin, coriander, dry mint, paprika, pepper, and salt. Add the vegetable broth and 2 tablespoons of the shallot-infused oil (the beans won't be fully submerged; that's fine). Bring to a boil over high heat, then reduce the heat to medium-low and simmer gently, uncovered, stirring occasionally, for 1 hour, or until the beans are very soft and easily crushed with a fork and the liquid has reduced to a thick porridge-like consistency. Stir occasionally to prevent sticking. Remove from heat and let cool completely to room temperature, 60 to 90 minutes (the mixture will thicken as it cools).
7. Transfer the cooled mixture to a food processor. Add the remaining 1 cup of fresh cilantro and process until smooth and creamy, like hummus, about 1 minute, scraping down the sides as needed. If the dip isn't a vibrant green, add a handful more fresh parsley or cilantro to boost the color. Taste and adjust seasoning with salt and pepper.
8. Return the bissara to the pot and reheat gently over low heat until just warm, or serve at room temperature.
9. To serve: Transfer the bissara to a serving bowl. Drizzle with the remaining 1 tablespoon of shallot-infused oil, sprinkle with paprika, and top generously with the fried shallots. Serve slightly warm or at room temperature with pita chips and/or vegetable sticks.