Description
Baghali Ghatogh is a traditional Persian stew featuring tender lima beans and fresh dill simmered to perfection, topped with gently poached eggs. This aromatic dish highlights the vibrant flavors of garlic, turmeric, and saffron, finished with a hint of lemon juice and optionally enriched with butter and fried onions. Perfectly served with basmati rice or lavash, this stew offers a comforting and protein-rich meal that is both easy to prepare and delightfully flavorful.
Ingredients
Herbs and Spices
- 1 bunch fresh dill weed (about 4 cups, or 1 cup dried dill)
- ¾ teaspoon turmeric
- ½ teaspoon salt (adjust per taste)
- ¼ teaspoon black pepper
- ⅛ teaspoon saffron (ground and dissolved in 1 tablespoon water)
Main Ingredients
- 3 tablespoons olive oil
- 6 cloves garlic (large, finely grated)
- 12 ounces frozen lima beans (thawed, or double peeled fava beans or 2 (15-ounce) cans butter beans or cannellini beans, rinsed)
- 4 large eggs
- 1 teaspoon lemon juice (adjust per taste)
- 2 teaspoons butter (or ghee)
Optional Topping
- Fried onions
Instructions
- Prep Dill: Rinse the fresh dill thoroughly, trim off the stems, and spin in a salad spinner or drain well in a colander. Then chop the dill very finely. If you are using dried dill, soak it in warm water for 20 minutes and drain well before use.
- Saute: Heat olive oil over medium heat in a skillet. Add the grated garlic and sauté it until it becomes fragrant but not browned, about 4 minutes. Next, stir in turmeric and cook for an additional 30 seconds, being careful not to burn the spice.
- Add Beans and Dill: Add the lima beans and three-quarters of the chopped dill to the skillet. Cook for 3 minutes to combine the flavors. Increase the heat to medium-high, add 2 cups of water, and bring the mixture to a boil.
- Simmer: Reduce the heat to medium-low, cover the skillet with a lid, and simmer gently until the beans are tender, about 15 minutes (this may take longer if using fava beans). Add more water as needed to maintain a saucy stew consistency.
- Season and Adjust: Stir in the remaining dill, salt, and black pepper. Taste the stew and adjust the seasoning accordingly. The consistency should remain saucy and not too thick or dry.
- Add Eggs: Using the back of a spoon, make four shallow wells in the bean and dill mixture. Carefully crack an egg into each well. Cook uncovered over medium heat until the egg whites are set but yolks remain soft, approximately 3 to 4 minutes. Sprinkle with lemon juice before serving.
- Optional Egg Variation: For a scrambled egg texture, add a couple more eggs randomly into the stew and break them up with a fork. Stir gently and cook until the eggs are fully set.
- Finish and Serve: If desired, garnish the stew with butter or ghee, saffron water, and fried onions. Serve immediately with basmati rice or lavash bread for an authentic Persian experience.
Notes
- Adjust the salt and lemon juice to your preference for balanced flavor.
- If using dried dill, soaking it properly is important for softness and flavor release.
- Ensure the eggs are cooked gently to avoid overcooking the yolks, which should remain soft.
- This dish can be made with different types of beans such as butter beans or cannellini beans if lima beans are unavailable.
- Adding butter or ghee at the end enriches the stew and adds authentic Persian flavor.
- Fried onions provide a delightful texture contrast but are optional.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
