Baghali Ghatogh | Lima Beans with Eggs and Dill

Baghali Gatogh is one of those mouth-watering famous Iranian dishes, originally from the north of the country, but because of its magnificent taste, it has been spread to different cities and provinces.

Baghali Ghatogh | Lima Beans With Eggs And Dill

The main ingredient in Baqali qatoq is a type of bean called Pach-Baghala (Lima beans). If you cannot provide this type of bean, Fava beans can be used instead.

This famous stew is also known as “Baqali Khoresht” (Beans Stew), or “Gol-dar-Chaman Khoresh” which is a Persian name referring to this dish.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course, Side Dish

Cuisine persian

Calories 438 kcal

Ingredients

  

• 2 cups lima beans
• 1 to 2 tablespoons dried dill
• 2 to 3 tablespoons grated garlic
• 2 eggs
• 30 grams butter
• 1 teaspoons turmeric
• Salt and pepper, as much as required

Instructions

 

• Add some oil to a frying pan and stir fry the grated garlics for a short while. The garlic is going to be heated and cooked in the next levels as well, so don’t fry it for long.
• There are two layers of peel on the beans. Remove them both and add the peeled beans to the garlic. Stir fry them for about 3 minutes.
• In comparison with other Iranian stews, this stew needs more turmeric that's because turmeric is the main herb used in this stew. Add some turmeric and stir fry the ingredients for about 3 minutes again.
• Now, it’s time for adding the dried dill. The amount of this totally depends on you. If you like its taste, you can add up to 2 tablespoons of it. Once again, the ingredients need to be fried for about 3 minutes.
• To make the process of cooking complete, some water must be added to the stew. But, this type of bean, doesn’t need much time to cook, so add about 1 cup boiling water & the butter to the stew. Cover the pot with its lid and wait for the stew to cook.
• When the beans are cooked and the amount of water in the stew is little, salt, pepper and eggs must be added. With the pot covered, we must wait for the eggs to cook as well.

  After a while, the eggs are cooked, the water is less and the stew looks oilier.

  The stew is ready.

Serving Baghali Ghatogh

This dish is served with rice. Sir-Torshi and even raw garlics, Zeytoon-Paravarde and Mahi-Shoor are served next to this stew. This dish, can be served for lunch, dinner, and sometimes as a soft-to-eat appetizer.

Tips for cooking Baghali Ghatogh

• The eggs must not be stirred inside the stew.
• Adding a lot of dill, can make the stew taste bitter.
• Adding eggs to the stew is not necessary, so if you don’t want to use them, it’s okay.
• For the layers of the beans to be separated more easily, leave the beans in some water about 12 hours before you want to cook this dish. Note that this is not necessary if you are using fresh beans.