Put the fava beans in a saucepan and cover with water. Bring to the boil at medium temperature and then simmer on a low heat until the shell comes off the beans. Then drain and rinse briefly with cold water. Depending on your taste, peel the bowl or not.
In the meantime, finely chop the parsley, dill, spring onions and tomatoes.
Mix the pomegranate syrup, olive oil, garlic, pepper, salt, apple cider vinegar, tangerine and lemon juice into a vinaigrette.
Mix the cooled beans with the currants and the chopped ingredients and fold in the vinaigrette. Season to taste with Pul Biber, salt and pepper. Then let it sit in the fridge for at least an hour and serve like this.