Baghali Ghatogh (Persian Beans and Eggs Stew)
Serves 415 mins prep20 mins cook
Lima beans and eggs stew, known as Baghali Ghatogh, is so popular in northern Iran. It is easy, delicious and healthy. Serve it with lavash or rice for brunch, lunch or dinner.
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What you need
Instructions
0 Prep Dill: Rinse fresh dill, trim the stems and spin couple times in a salad spinner or drain well in colander. Then chop very finely. If using dried dill, soak in warm water for [timer minutes=20]20 minutes[/timer] and drain well. 1 Saute: In a skillet, heat oil at medium setting. Add garlic and saute until fragrant but not brown, about [timer minutes=4]4 minutes[/timer]. Then add turmeric and cook for [timer minutes=1]30 seconds[/timer], and do not let it burn. 2 Beans: Add the beans and ¾ of dill and cook for [timer minutes=3]3 minutes[/timer]. Increase the heat to medium-high, add 2 cups of water and bring it to a boil. Reduce the heat to medium-low, cover with a lid and simmer until beans are tender, adding more water as needed, about [timer minutes=15]15 minutes[/timer] (or longer if using fava beans). 6 Adjust: Stir in remaining dill, salt, pepper and adjust the seasoning to taste. The stew consistency should be saucy (see notes below). 3 Eggs: Using the back of a spoon, create 4 shallow wells in the bean-dill mixture and crack an egg into each of these. Cook at medium heat, uncovered, until whites are set and yolks are soft but not over-cooked, about [timer minutes=3]3 to 4 minutes[/timer]. Sprinkle lemon juice and serve immediately with basmati rice or lavash. 4 Tip: Add couple more eggs randomly into the sauce, stir a fork through the eggs to break apart, and cook until set. 5 Optional: Top with butter or ghee, saffron water and fried onions if desired.View original recipe