Baghala Ghatogh - Lima Beans with Dill and Egg

Baghala Ghatogh is a traditional dish from Gilan province in northern Iran, situated near the Caspian Sea. It holds a special place in northern Iranian cuisine, often savoured during family gatherings and festive occasions. This dish offers a unique blend of flavours and textures, making it both nutritious and delicious. Despite its rich taste, Baghala Ghatogh requires only a few ingredients and is quick to prepare, endearing it to Iranians and enthusiasts of Persian cuisine alike.

In northern Iran, Baghala Ghatogh is typically accompanied by local delicacies that enhance its flavours. Common pairings include smoked fish, fresh fava beans (broad beans), walnuts, yoghurt and garlic pickles, and the quintessential smoked Kateh-style rice. To infuse the rice with a smoky aroma, I deliberately allow the Tahdig to slightly burn, imparting a distinctive smoked scent to the dish.

This dish traditionally is made of 'Paach Baghala', a type of northern Iranian beans I used also in this recipe.

Here is a short video of the cooking process on my Instagram.

Cook the most popular Persian dishes at home with the help of my e-book.

Time

Prep: 15 min Soke: overnight Cook: 35 min Total: 50 min

Ingredients for 2 portions

170g lima or fava beans, soaked overnight and skin removed

2 free-range eggs

10 cloves garlic, finely chopped

40g fresh dill, roughly chopped

90g butter

2tbsp extra virgin olive oil

1 tsp turmeric

1/2 tsp black pepper

Salt to taste

Smoked fish as a side (optional) I recommend smoked mackerel

Method

• Place a pan over medium heat and add butter. Once the butter has melted, add the chopped garlic and sauté until fragrant.

• Add the turmeric and black pepper, stirring well to combine.

• Add the chopped dill to the pan, followed by the beans. Let them mingle for a few minutes, stirring regularly.

• Pour in 1 1/2 cups of freshly boiled water. Add salt, cover with a lid, and let it simmer for half an hour. (Add more boiled water if it starts to dry out.)

• Check if the beans are perfectly cooked, then break the eggs into the mixture and cook until firm. If you prefer runny egg yolks, do not cover with the lid.

• Serve hot with your smoky Kateh rice, smoked fish, yoghurt, or pickles. Alternatively, you can eat it with your favorite bread. Enjoy!

  Tips for Making Baghala Ghatogh:

  1. Consistency is Key: Aim for a stew that is not too watery or too dry. Adjust the amount of water carefully during cooking to achieve a thick, creamy texture.

  2. Fresh is Best: While you can use dried dill, the dish shines with the vibrant flavour of fresh dill. It adds a bright herbal note that complements the beans perfectly.

  3. Bean Check: Keep an eye on the beans to avoid overcooking. Overcooked beans can become mushy, compromising the dish's texture. They should be tender yet still hold their shape.

  4. Turmeric Balance: Turmeric adds flavour and colour to Baghala Ghatogh. Be mindful not to overpower the dish; a subtle hint enhances it without dominating it.

  5. Egg Texture: Depending on preference, adjust the cooking time of the eggs for either firm or runny yolks. Avoid covering the pan if you prefer runny yolks.

  6. Gentle Stirring: Stir the ingredients gently during cooking to ensure an even distribution of flavours without breaking down the beans or eggs.

  7. Adjust Seasoning: Taste and adjust salt and pepper before serving. The flavours develop as the dish simmers, so a final seasoning check is crucial.

  8. Leftovers Taste Great: Baghala Ghatogh often tastes even better the next day as the flavours meld further. Store leftovers in the fridge and reheat gently.

  9. Enjoy the Tradition: Embrace the rich culinary heritage of northern Iran with this comforting and nutritious dish, perfect for family meals and special gatherings.

I’d love to see your Baghala Ghatogh! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!

Want to save this recipe for later? You can pin it to your recipe board.

Looking for more Persian recipes? Here are more of my free written recipes!

If you want to delve deep into the magic of Persian cuisine, learn more about my on-demand online courses.

Sign up to Maman’s recipe mail for notifications of new recipes on the blog and special offers on my courses.

Thanks for stopping by! Let’s stay in touch via Instagram, Facebook or Pinterest.