Baghali Ghatogh (Iranian Fava Bean Stew With Eggs)

Let's Cook

1. Step 1.

   Shell and peel, or have ready: 3 pounds fava bean pods or one 14-ounce package frozen fava or lima beans

2. Step 2.

   You should have about 2 cups. Heat in a deep skillet or sauté pan over medium heat: 2 tablespoons olive oil

3. Step 3.

   Add the beans and cook, stirring, until they turn bright green, about 4 minutes. Stir in: 3 garlic cloves, minced; ½ teaspoon ground turmeric; ½ teaspoon salt

4. Step 4.

   Cook until the garlic is fragrant, about 1 minute. Stir in: 2 cups vegetable or chicken stock or broth or water; 1 cup chopped dill

5. Step 5.

   Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the beans are tender, 10 to 15 minutes. Uncover and make 4 depressions in the stew. Working one at a time, crack into a small bowl or ramekin and slide into a depression: 4 large eggs

6. Step 6.

   Cover the pan and cook the eggs until just set or to the desired degree of doneness, 4 to 6 minutes. Serve the stew with: Cooked basmati rice

7. Step 7.

   Sprinkle with: Chopped dill