Why are fava beans dangerous for some people?

People with the genetic G6PD enzyme deficiency can have a severe reaction (haemolytic anaemia) known as favism — vicine and convicine in the bean trigger red-cell breakdown that cooking doesn't neutralise. Testing is simple and widely available. When there's any family history, establish G6PD status before the first spring bowl.

Why do Persians always pair fava with dill and saffron?

It isn't just flavour: it's a centuries-old mizaj correction. Aghili Khorasani reads bāqalā as cold-moist 1st degree and munaffikh (wind-producing). Dill and saffron are warming carminatives that precisely balance those qualities. Baghali polo is a recipe written by classical Persian medicine.

Chapter 1 of 22

Fava Bean

If You Read Nothing Else

Favism is real and non-negotiable — anyone with G6PD deficiency must avoid fava bean (and pollen) for life; acute haemolysis can be severe.

For the majority who tolerate it, fava is one of the most nutrient-dense spring legumes — plant protein, folate, fibre, iron, and L-dopa in a single cup.

Persian tradition balances the cool-and-moist bāqalā with warming aromatics — dill, golpar, saffron — the classical mizaj correction.

Cook thoroughly and shell twice for the smoothest digestion; raw fava isn't a food.