Santorini Fava Recipe

Rinse and soak

Rinse yellow split peas under cold water until water runs clear. Optional: soak peas in cold water for 30 minutes to reduce cooking time, then drain.

Cook peas

Place rinsed peas in a medium saucepan with 6 cups water, the bay leaf, and vegetable stock (if using). Bring to a boil over medium-high heat, then reduce to a gently simmer. Skim any foam that rises to the surface during the first 5–8 minutes.

Simmer until tender

Simmer, partially covered, stirring occasionally to prevent sticking, until peas are very soft and mostly falling apart, 30–45 minutes depending on pea age. Add more water (¼–½ cup at a time) if the mixture becomes too thick before peas are fully tender.

Season and purée

Remove and discard the bay leaf. With the heat low, stir in 3 tablespoons olive oil, 2 tablespoons lemon juice, 1.5 teaspoons salt and ½ teaspoon black pepper. For a very smooth texture, transfer half the cooked peas with some cooking liquid to a blender or use an immersion blender and purée to desired consistency, then return to the pot and combine. Adjust texture with warm water or cooking liquid as needed — fava should be spreadable but not soupy.

Keep warm

Keep the puréed fava warm over the lowest heat (cover lightly) while you prepare the topping, stirring occasionally to prevent sticking. Taste and adjust seasoning, adding up to 1 tablespoon more olive oil or a squeeze more lemon if desired.

Prepare vegetables and herbs

Thinly slice or finely dice the red onion so you have about ½ cup. Roughly chop the parsley and dill to make approximately 3 tablespoons combined (2 tbs parsley + 1 tbs dill).

Combine salsa ingredients

In a small bowl, mix the chopped red onion, rinsed and drained capers (2 tbs), chopped parsley and dill, ½ teaspoon lemon zest, 1 teaspoon red wine vinegar, 2 tablespoons olive oil (for salsa), ¼ tsp salt and ¼ tsp black pepper. Stir and taste; the flavor should be bright, briny, and slightly acidic. Adjust salt, pepper or lemon vinegar to preference.

Let marinate briefly

Allow the salsa to sit for at least 5–10 minutes so the onion softens slightly and the flavors marry. If you prefer milder onion, rinse the sliced onion in cold water for 30 seconds then drain before mixing.

Spoon the warm fava onto a shallow serving bowl or individual plates, spreading it into a shallow well in the center.

Drizzle 1 tablespoon good-quality olive oil over the top of the fava. Spoon the red onion and caper salsa over the center of the fava, leaving some fava visible around the edges.

Finish with a pinch of smoked paprika or Aleppo pepper if using, and scatter chopped chives or extra parsley over the top. Serve immediately with lemon wedges on the side for squeezing.

Leftovers: cool to room temperature, cover and refrigerate for up to 3 days. Reheat gently with a splash of water or olive oil to loosen the texture.