BAGHALI GHATOGH (IRANIAN FAVA BEAN STEW WITH EGGS)
4 servings
Many Iranian dishes rely heavily on sabzi, or fresh herbs. This stew is no exception. Do not be tempted to scrimp on the amount of dill here. It seems like a lot, but it is tempered by simmering and adds a lovely, herbal note to the stew.
Shell and peel, or have ready:
- 3 pounds fava bean pods or one 14-ounce package frozen fava or lima beans
You should have about 2 cups. Heat in a deep skillet or sauté pan over medium heat:
- 2 tablespoons olive oil
Add the beans and cook, stirring, until they turn bright green, about 4 minutes. Stir in:
- 3 garlic cloves, minced
- ½ teaspoon ground turmeric
- ½ teaspoon salt
Cook until the garlic is fragrant, about 1 minute. Stir in:
- 2 cups vegetable or chicken stock or broth or water
- 1 cup chopped dill
Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the beans are tender, 10 to 15 minutes. Uncover and make 4 depressions in the stew. Working one at a time, crack into a small bowl or ramekin and slide into a depression:
- 4 large eggs
Cover the pan and cook the eggs until just set or to the desired degree of doneness, 4 to 6 minutes. Serve the stew with:
- Cooked basmati rice
Sprinkle with:
- Chopped dill