Emirati
Bajella
Bajella is a comforting Emirati dish of slow-cooked dried broad beans seasoned with bezar, turmeric, cumin, and lemon. It is often eaten warm for breakfast or supper with flatbread, a little ghee, and fresh herbs.
Ingredients
- Dried whole broad beans1 cup
- Water5 cups, plus more for soaking
- Baking soda1/4 tsp
- Ground turmeric1/2 tsp
- Emirati bezar spice blend1 tsp
- Ground cumin1/2 tsp
- Black pepper1/4 tsp
- Dried lime1 small, pierced
- Salt3/4 tsp, or to taste
- Ghee1 tbsp
- Fresh lemon juice1 tbsp
- Fresh coriander leaves2 tbsp, chopped
- Green chili1 small, sliced
Method
- Rinse the dried broad beans well, then soak them overnight in plenty of water with the baking soda.
- Drain the soaked beans and rinse them again to remove any baking soda residue.
- Place the beans in a pot with 5 cups water, turmeric, bezar, cumin, black pepper, and the pierced dried lime.
- Bring to a boil, skim off any foam, then reduce the heat to low and simmer gently until the beans are tender, about 1 hour 15 minutes to 1 hour 30 minutes.
- Add the salt during the last 15 minutes of cooking so the beans stay soft.
- Remove the dried lime, then lightly mash a few beans against the side of the pot to thicken the broth while keeping most beans whole.
- Stir in the ghee and lemon juice, then taste and adjust the salt and spice.
- Serve warm in shallow bowls topped with chopped coriander and sliced green chili, with Emirati flatbread on the side.
Common questions
Can I substitute the Emirati bezar spice blend if I can’t find it?
Yes. Use a simple mix of 1 teaspoon ground coriander, 1/2 teaspoon cumin, 1/4 teaspoon black pepper, 1/4 teaspoon turmeric, and a pinch of cinnamon or cloves. It won’t be exact, but it will give a similar warm, earthy flavor.
How long do I need to soak the broad beans, and is baking soda necessary?
Soak them overnight, ideally 8–12 hours, in plenty of water with the baking soda. The soda helps soften the skins and shortens cooking time. If you skip it, the beans usually need longer simmering and may stay a bit firmer.
What are the most common mistakes when cooking Bajella?
The biggest mistakes are adding salt too early, boiling too hard, and not skimming foam. Salt can toughen the beans, a hard boil can split them, and foam can make the broth muddy. Simmer gently for a smoother texture.
How should I store leftovers, and can I freeze them?
Cool completely, then refrigerate in an airtight container for up to 4 days. The broth thickens as it sits, so loosen with a splash of water when reheating. You can freeze it for up to 2 months, though the beans may soften more.
What’s the best way to serve Bajella?
Serve it warm in shallow bowls so the broth stays visible, then top with fresh coriander and sliced green chili. A squeeze of lemon at the table is nice. Emirati flatbread is traditional for scooping up the beans and broth.