Baghali Ghatogh باقالی قاتق
4 serving
A dish of fava beans and eggs from northern Iran.
Ingredients
Instructions
Instructions
Prepare Onion
1.Fry the onion in the vegetable oil until golden and crisp. Remove onion from oil and let drain.
2.
Heat the butter in an oven proof skillet. Add the fava beans, salt, and pepper. Fry, stirring frequently and gently, over medium high heat until beans are lightly golden and most liquid is cooked off.
3.
Reduce heat to medium and add in the fried onions, turmeric, and garlic. Fry, stirring, until very fragrant.
4.
Add in dill and hot water. Cover, bring to a boil, then reduce heat to maintain a simmer and cook for 30 minutes. A few minutes before complete, preheat the broiler of the oven with a rack positioned as close to the heat source as possible while sill allowing enough room for the pan to be placed on top.
5.
Uncover the pan and crack the eggs over top in four separate quadrants, leaving space between the eggs so they do not touch. Place skillet on the prepared rack under the broiler and broil until the egg white is just set. Serve immediately.
Made this a couple of weeks ago using dried fava beans that had been soaked overnight. I'm not sure if the use of dried beans instead of fresh is responsible, but this just isn't very good. The beans ended up quite dry even though they were falling apart, and there isn't much flavor in general. This recipe needs to be reevaluated before making again.