Baghali Ghatogh (باقالی قاتق) — Gilani Fava Bean & Dill Stew

• 300 gDried peeled fava beans (Rashti-style, small) (Rinse well; pick out any stones)
• 1200 mlWater (Plus more as needed during simmering)
• 20 gGarlic (Finely minced (about 6 medium cloves))
• 60 gFresh dill (Finely chopped; tender stems included)
• 2 tspGround turmeric (For color and earthy warmth)
• 1.25 tspFine sea salt (Add gradually; adjust to taste at the end)
• 0.75 tspGround black pepper (Freshly ground preferred)
• 30 mlNeutral oil (Such as sunflower or grapeseed)
• 15 gUnsalted butter (Optional but traditional for richness; use with or instead of part of the oil)
• 4Large eggs (Crack into small bowls before adding)

Instructions

1. 1

   Rinse the dried peeled fava beans under cool running water for 30–45 seconds, then drain. In a medium pot, add beans and 1200 ml water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam for the first 5 minutes to keep the stew clean-tasting.

2. 2

   Cover partially and simmer the beans for 20 minutes, stirring every 5 minutes to prevent sticking. The beans should begin to soften and some will start to break down, which is desirable for a velvety texture. If the pot looks dry, add 60–120 ml water to maintain a loose stew consistency.

3. 3

   Meanwhile, warm the oil and butter (if using) in a small skillet over medium-low heat. Add the minced garlic and cook 2–3 minutes, stirring constantly, until fragrant and just turning pale golden. Stir in the turmeric for 20–30 seconds to bloom it, then immediately remove from heat to avoid burning.

4. 4

   Add the garlic-turmeric mixture to the simmering beans along with the chopped dill, salt, and black pepper. Stir well, then simmer uncovered for 10–12 minutes over low heat. The stew should thicken slightly; mash a few beans against the side of the pot to deepen the creamy body.

5. 5

   Taste and adjust seasoning. Reduce heat to the lowest setting so the surface barely trembles. Use a spoon to make 4 shallow wells. Gently slide one egg into each well. Cover and cook 6–9 minutes, until whites are set but yolks are still soft, or 10–12 minutes for firmer yolks.

6. 6

   Turn off the heat and rest the pot, covered, for 5 minutes so the eggs finish gently and the flavors meld. Serve hot, spooning one egg per bowl with plenty of beans and dill broth. If the stew thickens too much, loosen with 2–4 tablespoons hot water before serving.