Broadbean Rice. Chile Marcado central is the inspiration for this recipe. After spending 5 days in Chile and recovering from a serious jet lag, It was time to get out and discover food and visit new places. When I arrived to marcado central…. It was like i landed in a new world completely foreign. But it didn’t take long to find familiar grounds. My heart just melted discovering the spices and a rather serious merchant serving it for the queuing Chilean customers. Ah… Memories of my little Spice stall…. So there I was with my Spanish – English dictionary and Chilean pesos eager to get into the midst of it… 
Broadbean Rice Recipe
Ingredients – 300g broad beans peeled – 1 large onion – finely diced – 2 cloves garlic- minced – 250 g Lomo ( beef loin) – cut into thin strips – 1/2 bunch cilantro – 1/2 bunch fresh dill – 5 happy eggs whisked until light & fluffy – salt & pepper – 1 tsp turmeric – 4 tbsp olive oil (Persian Ghee preferable) Method 1. on a medium heat, fry onion & garlic along with turmeric in olive oil or Persian ghee until soft & translucent. 2. Then add lomo & broad beans and saute for 10 minutes. season with salt & pepper. 3. Now add the herbs & saute for 2-3 minutes. Pour in the whisked eggs. cook for 5-10 minutes. Flip over and cook the other side for further 10 minutes. (The best/easiest way is to use a plate & flip over and then gently slide back into pan 