This delicious dish is from the Gilan province in northern Iran. Like so many recipes from the north of the country, it includes a generous amount of garlic. The combination of cooked garlic, butter, turmeric and dill produces a beautiful aroma and taste. I like to use baby broad beans even though they take longer to prepare. Baghali ghatogh can be eaten with bread or with rice and served for lunch or dinner.
750g podded broad beans (fresh or frozen)
3 tbsp olive oil
2 large onions, finely chopped
6 large garlic cloves, finely chopped
2 tsp ground turmeric
30g fresh dill leaves, chopped
Freshly ground black pepper
1. Place the broad beans in a pan, add 1 teaspoon of salt and 1 litre of boiling water, bring to the boil and simmer for 3–6 minutes or until the beans float and are tender (cooking time will depend on the size and tenderness of the beans). Drain in a colander and rinse under cold water to prevent the beans from cooking further.
2. Squeeze the beans out of their skins and set aside.
3. Add the oil and onions to a large frying pan (about 30cm in diameter, ideally non-stick), and fry on a low to medium heat, stir to coat the onion in the oil, and fry for 10 minutes or until soft and lightly golden, stirring occasionally at first and then more frequently to prevent the onions from burning.
4. Add the garlic and cook for a further 2 minutes, then add the turmeric and stir for 20 seconds before adding the butter, stir until the butter has melted and then add the broad beans and chopped dill. Mix well and season to taste. Cook for a couple of minutes, stirring constantly.
5. Break the eggs onto the bean mixture in four different places and give the pan a couple of shakes to spread the egg white. Cook, uncovered, for 12–15 minutes. (If after 8–10 minutes the beans look dry or likely to burn, put the lid on for 2–3 minutes until the eggs are cooked to your liking.) Sprinkle some freshly ground black pepper on top before serving.
Recipe from From a Persian Kitchen – Authentic Recipes & Fabulous Flavours From Iran by Atoosa Sepehr, published by Robinson, £26