Gilani Fava Bean Stew (Baghali Ghatogh)
"Experience the heart of Northern Iran with this velvety fava bean and dill stew, topped with perfectly poached eggs for a rustic yet sophisticated vegetarian feast."
Instructions
If using dried fava beans, soak them overnight in lukewarm water. The next day, drain well and remove the skins. Fresh Rashti fava beans should also be peeled, as they have a double skin.
Place the peeled beans in a large, heavy-bottomed pot with the chopped garlic, dill, turmeric, and oil or butter. Set over medium heat and gently sauté for a few minutes until fragrant, taking care not to brown the garlic.
Add enough water to just cover the beans. Reduce the heat to low, partially cover the pot, and simmer slowly until the beans are tender but still intact.
Crack the eggs directly over the surface of the stew without stirring. Cover the pot and cook gently until the egg whites are set and the yolks remain softly cooked.
Season with salt and black pepper to taste. Serve hot, traditionally with steamed rice, smoked or salted fish, and olives.