Entree: Iran – Mazandaran – باقالی قاتق ➤ Baghali Ghatogh (Mazandarani stew of fava beans and dill finished with gently cooked eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) vegetable oil
- 4 cloves garlic, minced (approx. 0.42 oz (12 g))
- 1 tsp (5 g) ground turmeric
- 12 oz (340 g) shelled fava beans, fresh or frozen
- 2 cups (480 ml) packed (2 1/8 oz (60 g)) fresh dill, chopped
- 1 cup (240 ml) water or light vegetable broth
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 large eggs, approx. 1 3/4 oz (50 g) each (7 oz (200 g) total)
- 1 tbsp (15 ml) fresh lemon juice (optional)

Show original ingredient measurements

- 3 tbsp (45 ml) vegetable oil
- 4 cloves garlic, minced (approx. 12 g)
- 1 tsp (5 g) ground turmeric
- 12 oz (340 g) shelled fava beans, fresh or frozen
- 2 cups packed (60 g) fresh dill, chopped
- 1 cup (240 ml) water or light vegetable broth
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 large eggs, approx. 50 g each (200 g total)
- 1 tbsp (15 ml) fresh lemon juice (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat the vegetable oil in a medium saucepan over medium heat until shimmering. Add the minced garlic and turmeric and cook, stirring, until fragrant and garlic is pale golden, about 1 minute.
2. Add the shelled fava beans and chopped dill to the pan and stir to coat with the garlic-turmeric oil.
3. Pour in the water or broth, season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper, and bring to a gentle simmer. Reduce heat to low, cover partially, and simmer until the beans are tender, about 15–20 minutes for fresh or thawed beans (longer if using very young or older beans).
4. If the mixture looks dry, add a splash more water (2–3 tbsp (30–45 ml)) to maintain a moist braise. Taste and adjust seasoning.
5. Make four small wells in the stew and crack one egg into each well (or lightly beat the eggs and pour evenly over the stew if you prefer ribbons). Cover the pan and cook on low until the egg whites are set but yolks remain runny or to your desired doneness, 4–6 minutes.
6. Remove from heat, stir in lemon juice if using, adjust salt and pepper, and serve hot with steamed rice.

1. Heat the vegetable oil in a medium saucepan over medium heat until shimmering. Add the minced garlic and turmeric and cook, stirring, until fragrant and garlic is pale golden, about 1 minute.
2. Add the shelled fava beans and chopped dill to the pan and stir to coat with the garlic-turmeric oil.
3. Pour in the water or broth, season with 1 tsp salt and 1/2 tsp pepper, and bring to a gentle simmer. Reduce heat to low, cover partially, and simmer until the beans are tender, about 15–20 minutes for fresh or thawed beans (longer if using very young or older beans).
4. If the mixture looks dry, add a splash more water (2–3 tbsp / 30–45 ml) to maintain a moist braise. Taste and adjust seasoning.
5. Make four small wells in the stew and crack one egg into each well (or lightly beat the eggs and pour evenly over the stew if you prefer ribbons). Cover the pan and cook on low until the egg whites are set but yolks remain runny or to your desired doneness, 4–6 minutes.
6. Remove from heat, stir in lemon juice if using, adjust salt and pepper, and serve hot with steamed rice.