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–+ servings
Beans and Eggs

Savory Beans and Eggs Stew: A Hearty Persian Delight

Experience the comforting flavors of this delicious Persian beans and eggs dish, perfect for any meal and packed with nutrients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: Persian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 tablespoon Fresh Dill Weed Finely chopped for best flavor.
  • 2 tablespoons Olive Oil
  • 6 large cloves Garlic Finely grated.
  • 0.75 teaspoon Turmeric
  • 2 cups Frozen Lima Beans Thawed.
  • 0.5 teaspoon Salt Adjust to taste.
  • 0.25 teaspoon Black Pepper Adjust to taste.
  • 4 large Eggs Poached in the stew.
  • 1 teaspoon Lemon Juice For brightness.
  • 2 teaspoons Butter or Ghee Optional.
  • 0.125 teaspoon Saffron Dissolved in water.
  • 1/4 cup Fried Onions Optional garnish.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Baghali Ghatogh
  1. Rinse the fresh dill and chop finely. If using dried dill, soak it to rehydrate.
  2. Heat olive oil in a skillet over medium heat, add garlic and sauté until golden.
  3. Add thawed lima beans and three-quarters of the dill, cook for about 3 minutes.
  4. Mix in remaining dill, salt, and pepper. Add water if too thick, simmer for 1 more minute.
  5. Create wells in the mixture and crack eggs into them. Cover and poach for 3-4 minutes.
  6. Add butter or ghee on top and drizzle with saffron water. Garnish with fried onions.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 25gProtein: 14gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 300mgSodium: 400mgPotassium: 600mgFiber: 7gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 70mgIron: 3mg

Notes

Store in an airtight container for 3-4 days in the fridge or freeze without eggs for up to 3 months. Add freshly cooked eggs before reheating.

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