Fresh Broad Beans in Olive Oil (Zeytinyağlı Bakla)

Method

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1. 1Trim both ends of each pod and pull off the stringy fibers along the edges. Cut into 3-4 cm pieces, rub with half a lemon and drop into lemon water so they don't darken.
2. 2Heat the olive oil in a wide pot and cook the onion and spring onions for 5 minutes until soft.
3. 3Drain the beans, add them to the pot with half the dill and toss for 3-4 minutes to coat in the oil.
4. 4Whisk the flour into the hot water until smooth and pour it in; add the sugar, salt and juice of the remaining lemon half. The flour helps keep the beans green and lightly thickens the liquid.
5. 5Bring to a boil, cover and cook on low heat for 35-40 minutes. Take off the heat when the pods break easily with a fork and the liquid has reduced.
6. 6Let it cool in the pot, then transfer to a platter and sprinkle with the remaining dill. Whisk the yogurt with the garlic and a pinch of salt and spoon it over or alongside.