Baghali Ghatogh (Iranian Fava Bean Stew With Eggs)
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
4 servings Many Iranian dishes rely heavily on sabzi, or fresh herbs. This stew is no exception. Do not be tempted to scrimp on the amount of dill here. It seems like a lot, but it is tempered by simmering and adds a lovely, herbal note to the stew.
Ingredients
- 3 pounds fava bean pods or one 14-ounce package frozen fava or lima beans
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- 2 cups vegetable or chicken stock or broth or water
- 1 cup chopped dill
- 4 large eggs
- Cooked basmati rice
- Chopped dill
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 pounds fava bean pods or one 14-ounce package frozen fava or lima beans
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- 2 cups vegetable or chicken stock or broth or water
- 1 cup chopped dill
- 4 large eggs
- Cooked basmati rice
- Chopped dill
Let's Cook
-
Step 1.
Shell and peel, or have ready: 3 pounds fava bean pods or one 14-ounce package frozen fava or lima beans
-
Step 2.
You should have about 2 cups. Heat in a deep skillet or sauté pan over medium heat: 2 tablespoons olive oil
-
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
-
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
-
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
-
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
-
Step 7.
Sprinkle with: Chopped dill