📝 About This Recipe
Hailing from the lush, green Gilan province of Northern Iran, Baghali Ghatogh is a masterpiece of simplicity and soul-warming flavor. This vibrant vegetarian stew features tender double-peeled fava beans simmered in a fragrant sea of fresh dill and aromatic garlic, finished with perfectly poached eggs that create a rich, creamy sauce. It is a celebratory dish that captures the essence of the Caspian coast—earthy, bright, and incredibly comforting.
🥗 Ingredients
The Base
- 2 cups Fava beans (Broad beans) (frozen or fresh, skins removed (double-peeled))
- 2 cups Fresh dill (finely chopped, stems removed)
- 5-6 pieces Garlic cloves (minced or crushed)
- 3 tablespoons Ghee or unsalted butter (or high-quality vegetable oil)
Spices & Liquids
- 1 teaspoon Turmeric powder (for golden color and earthiness)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 cups Boiling water (or as needed to cover beans)
- 1 pinch Saffron thread (bloomed in 1 tbsp hot water (optional luxury))
The Finish
- 3-4 pieces Large eggs (at room temperature)
- 1 tablespoon Dried dill (for an extra layer of concentrated aroma)
👨🍳 Instructions
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1
Begin by preparing the fava beans. If using fresh or frozen whole beans, blanch them briefly, then remove both the outer pod and the waxy inner skin to reveal the bright green cotyledons.
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2
In a large heavy-bottomed skillet or a traditional clay pot (Gamaj), melt the ghee or butter over medium heat until shimmering.
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3
Add the minced garlic to the fat and sauté for 1-2 minutes until fragrant and translucent. Be careful not to brown or burn the garlic, as it will turn bitter.
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4
Stir in the turmeric powder and black pepper, toasting the spices in the oil for 30 seconds to release their essential oils.
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5
Add the double-peeled fava beans to the pot. Sauté the beans with the garlic and spices for about 3-5 minutes, allowing them to absorb the golden hue of the turmeric.
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6
Incorporate the finely chopped fresh dill and the dried dill. Stir constantly for 2 minutes; the dill should wilt and become highly aromatic without losing its vibrant green color.
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7
Pour in the boiling water until the beans are just barely covered. Add the salt and the optional bloomed saffron.
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8
Bring the mixture to a gentle simmer. Cover the pot and cook for 10-15 minutes, or until the fava beans are tender but still hold their shape.
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9
Once the beans are cooked and the liquid has slightly reduced, use the back of a spoon to create 3 or 4 small wells in the stew.
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10
Carefully crack one egg into each well. Do not stir the eggs; you want them to poach whole within the sauce.
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11
Replace the lid and simmer for another 5-8 minutes. The whites should be fully set, while the yolks should remain slightly soft and jammy.
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12
Remove from heat. Taste and adjust seasoning with more salt if necessary. Let the dish rest for 2 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Always use double-peeled fava beans; the inner skin is tough and will ruin the velvety texture of the dish. If you can't find fresh fava beans, frozen 'lima beans' are a common and acceptable substitute in many households. Adding a tablespoon of dried dill along with the fresh dill provides a deeper, more concentrated herbal note traditional to Northern Iran. Do not overcook the beans to the point of mush; they should be buttery soft but visually distinct. For the most authentic flavor, use a generous amount of garlic—it is the backbone of Gilaki cuisine.
🍽️ Serving Suggestions
Serve alongside 'Kateh' (Northern Iranian style fluffy, slightly sticky rice) for a complete meal. Pair with 'Sir Torshi' (aged pickled garlic) to provide a sharp contrast to the creamy beans. Accompany with a side of fresh Zeytun Parvardeh (olives marinated with walnuts and pomegranate molasses). Enjoy with a plate of fresh herbs (Sabzi Khordan) and radishes for a refreshing crunch. A glass of Doogh (savory yogurt drink with mint) is the perfect traditional beverage pairing.