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.
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 20 minutes and drain well.
Saute: In a skillet, heat oil at medium setting. Add garlic and saute until fragrant but not brown, about 4 minutes. Then add turmeric and cook for 30 seconds, and do not let it burn.
Beans: Add the beans and ¾ of dill and cook for 3 minutes. 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 15 minutes (or longer if using fava beans).
Adjust: Stir in remaining dill, salt, pepper and adjust the seasoning to taste. The stew consistency should be saucy (see notes below).
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 3 to 4 minutes. Sprinkle lemon juice and serve immediately with basmati rice or lavash.
Tip: Add couple more eggs randomly into the sauce, stir a fork through the eggs to break apart, and cook until set.
Optional: Top with butter or ghee, saffron water and fried onions if desired.
Notes
Lima Beans: I chose this for ease and availability. For a traditional taste, you can use frozen peeled fava beans that are available at middle eastern stores. If using fresh fava beans, buy 2 pounds of the beans in their pods, and check out this tutorial for preparing them. Canned butter beans or cannellini beans are an option.
Stew Consistency: It should be neither too thick nor too runny. Evaporate excess liquids, or add more water as needed. The beans should be tender but not mushy. This may not be typical, but try mashing up some cooked beans to thicken the sauce.
Make Ahead: Chop the dill 2 to 3 days ahead and refrigerate. If using fresh fava beans, peel them couple days ahead. For a quicker prep, stew the beans with dill and have it ready. Add eggs and cook just before serving.
Storage: This dish will keep well in the refrigerator for 3 to 4 days. You can freeze it partially prepared, that is, cooked without adding eggs. Thaw, warm it up, add eggs and cook.
For more information on ingredients, variations, recipe FAQs and serving suggestions, scroll up the page to the blog post.