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BAGHALI GHATOGH باقالی قاتق | FAVA BEANS WITH DILL

May 22, 2015 By Homa

Baghali Ghatogh
Today I’m sharing a vegetarian dish called Baghali Ghatogh which is a specialty from one of my favorite places in the world, Gilan Province in North of  Iran.  The northern part of Iran is called ‘Shomal’ (North) by many Iranians. Gilan is near the beautiful lush green Jangal (forest) Mazandaran, the calm and warm Caspian Sea (Daryay Khazar), with endless green rice fields. Once you visit this area the memory of this magical picturesque place will forever stay with you. As a child I visited Shomal almost every year with my parents and loved how the air smelled, how friendly the people were and how happy I was to be close to nature at its best. Few years ago when I traveled back to Iran I once again visited my favorite piece of heaven on earth. So much had changed over the years, the land development had overtaken a lot of the land, numerous private villas were built along the Khazar shorelines.  But some things were still the same: The dense green forests, the calm sandy beaches, and that sweet aroma of rice paddies. Yes, I was back in Shomal and no matter what, all those good old feelings came rushing back to me.
Baghali Ghatogh
Gilan has many popular dishes and one of them is this vegetarian dish called Baghali Ghatogh that is made with broad beans/fava beans, fresh or dried dill, garlic and whole eggs that are poached whole in the dish after it is fully cooked.
kateh
Baghali Ghatogh is usually served over Kateh (Quick Persian Steamed Rice) or toasted flat bread.
Baghali Ghatogh
Just recently our dear old friends of many years visited us for a few days. Though it had been way too long since we had gotten together, the years just disappeared when we met again. The visit was too short but we had a wonderful time.

Ingredients
Washing dill
 We even managed to squeeze in a cooking session together and it was as much fun as I remembered. My friend Majid cooked two of his delicious Shomali (from North) dishes for us, Baghali Ghatogh and Mirza Ghasemi (that recipe will be posted in a near future).  The dill was picked through and washed by soaking in cold water.
mixed with dill
simmering
 This is my friend Majid’s recipe with some minor variations! I confess, I’m addicted to fried onions and yes, I have added some to this recipe, but you can leave it out if you wish and the recipe will still be fantastic.
Baghali Ghatogh
The other variation to the recipe is that usually after cooking the fava beans with dill, spices, and water the eggs are cracked into the dish and poached until set, I broiled the eggs instead for couple of minutes in the oven really close to the broil element. I love how the egg whites cook perfectly into the dish while the yolks stay soft and perfectly golden, or asali, as we call them in Farsi (meaning with the consistency of honey)!
Baghali Ghatogh
Serve the Baghali Ghatogh warm with toasted Sangak (Persian flat bread), pita bread, or Kateh (Persian Quick Rice). Add one whole egg on top of each serving. Enjoy!

 

5.0 from 6 reviews
BAGHALI GHATOGH | FAVA BEANS WITH DILL
 
Print
Serves 4
Cooking time: 30 minutes, Broil time: 2 minutes
You will need a 12-inch cast iron or other oven proof skillet
Author: Homa
Recipe type: Main Dishes
Cuisine: Shomali/Persian
Ingredients
  • Two 14-ounce packages of frozen fava beans, or about 2 pounds of podded and peeled fresh fava beans. Frozen lima beans may be substituted for fava beans.
  • ½ cup butter
  • 1 tsp kosher salt
  • ⅛ tsp freshly cracked black pepper
  • 2 cloves garlic, roughly chopped
  • ¾ tsp turmeric powder
  • 1 cup chopped fresh dill or ¼ cup dried dill
  • 1 large onion sliced and fried to golden brown (about 4 ounces fried onions)
  • 3 TBSP vegetable oil for frying the onion
  • 2 ½ cups hot water
  • 4 eggs, to be cracked whole directly on the cooked fava beans and dill
Instructions
  1. Wash the dill by immersing the tops and tender stems in cold water for a few minutes to loosen any possible grit, repeat a few times until the water is clear. Place the dill in a colander and drain all the water before chopping.
  2. Rinse the frozen fava beans in a colander under warm water to thaw and drain completely.
  3. Thinly slice the onion and fry to golden brown. Set aside.
  4. Heat butter in the cast iron or other oven proof skillet and add the fava beans, salt and pepper. Saute over medium high heat for about 7 minutes, or until the beans are lightly golden and most of the natural juice is cooked off. Stir gently and frequently. Be careful not to break up the beans, the dish looks prettier when the beans are left whole.
  5. Reduce the heat to medium, add the fried onions, turmeric, and chopped garlic. Stir and saute for another 2 minutes.
  6. Add chopped dill and hot water, bring it to a boil then reduce heat to the mark between medium low and low. Cover and simmer for 30 minutes. Most cast iron skillets have pour spouts that do not allow a complete coverage. Add more water if needed to maintain about an inch of liquid in the skillet.
  7. Meanwhile preheat the oven on broil for about 10 minutes, with the rack set on the very top shelf close to the heat element.
  8. Uncover the skillet and crack the 4 eggs one at a time on top in four corners. Leave some space between the eggs so they do not cook into each other. I find that it is easier to crack the eggs into 4 small bowls and keep them ready and add to the skillet when needed. This also eliminates the chance of accidentally dropping eggshells in the food.
  9. Place the skillet in the preheated oven and broil for up to about 2 minutes, or until the egg white is set.
  10. Serve warm with toasted bread or Kateh (Persian Quick Rice) and a side of salad. Serve one whole egg on top of each serving.
3.5.3251

Filed Under: Appetizers, Main Dishes, Recipe, Side Dishes, Vegetarian Tagged With: broad beans, dill, eggs, fava beans, garlic, kateh rice, Shomali food

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Comments

  1. Fae's Twist & Tango says

    May 22, 2015 at 8:18 pm

    I really enjoyed reading your narrative. You brought back good memories of summer trips to Shomal. This baghali ghatogh looks perfect, and I too love it with crispy caramelized onion.

    • Homa says

      May 23, 2015 at 7:53 am

      Dear Fae, thank you so much for your lovely comment <3

  2. Ellie Gilanshah says

    June 18, 2015 at 11:02 am

    Thank you so much, I am going to try your recipe tonight with Kateh. and yes it did bring back a lot of great memories.
    Elaheh

    • Homa says

      June 18, 2015 at 11:14 am

      Elaheh jan, thank you for your comment! I love doing my blog and meeting wonderful people like you, and it gives me great pleasure to share recipes, food ideas and memories. Noosh e Joon!

  3. Brisa (IG patisseriesaba) says

    June 21, 2016 at 10:59 am

    I look forward to a recipe from you dedicated to Kateh with Tahdig. Here you have used the rice cooker but I’d like to know how to make this happen in a regular non-stick pot or with parchment paper on the bottom of a regular pot. THANK YOU!

  4. Homa says

    June 21, 2016 at 1:53 pm

    Dear Brisa, the Kateh video that I have posted on Instagram is also cooked in the rice cooker. I use the same kateh recipe regardless of the pot that I use. I don’t use parchment paper in the bottom of a pot. For 2-3 cups of rice I use a nonstick 3-4 qt pot. If more cups of rice are used the pot should be larger. Then no matter how many cups of rice, that many cups of water + 1 1/2 cups more is added, for example for, 3 cups of rice you use 4 1/2 cups of water, for 4 cups of rice you use 5 1/2 cups of water. The amount of yogurt, butter and salt should be increased with the increased cups of rice according to your taste.

  5. Maria says

    August 24, 2016 at 1:12 am

    Hello, your recipe looks wonderful however I was windering If I can I use dried broad beans instead?

    Regards,

    Maria

  6. Homa says

    August 25, 2016 at 1:27 pm

    Thank you Maria! Yes dried beans may be substituted in this recipe but they need to be cooked until tender before using them.

  7. Bibi says

    March 9, 2017 at 12:23 pm

    Thank you!

    • Homa says

      March 9, 2017 at 1:21 pm

      You’re so welcome Bibi jan. Enjoy!!

  8. lili says

    August 4, 2017 at 9:27 pm

    Salaam please tell me how to make toursh bademjan. Merci

    • Homa says

      August 5, 2017 at 9:50 am

      Salam Lili jan! It’s best to use Italian eggplants for this; either leave them whole or cube them. Leave the skin on and cook the eggplants for a few minutes until fork tender. Make a mixture with chopped herbs, salt, ground black pepper and garlic. Now either stuff the whole eggplants with the mixture, or toss the cubes with the mixture. Add to a jar and fill it with vinegar to cover the eggplants.

  9. Banafsheh says

    November 20, 2017 at 6:27 pm

    Hello,
    Would you please tell me about your rice cooker. I am living in Canada and my rice cooker is not good for making TahDig.

    • Homa says

      November 21, 2017 at 12:27 pm

      Hello Banafsheh; I have 2 rice cookers that I’m very happy with; the large one is a ‘Pars Khazar,’ the smaller one is ‘Pars DRC230.’ The large one makes enough rice for 8-10 people (maximum capacity: 6 cups of dry rice + 7 1/2 cups water); the small one is for 4-6 people (maximum capacity: 3 cups of dry rice + 4 1/2 cups of water). Both of them make tahdig but the color is not dark enough for me with one cycle, so once the cycle is finished I turn the dial for an extra 10-20 minutes; you will need to experiment with your rice maker to get the color that you like. I recently purchased an ‘Imperial’ rice maker for my daughter because our store didn’t have the ones that I have; the Imperial is also pretty good if you’re not able to find the others. I believe Amazon has the Pars brand. Good luck and happy cooking 🙂

      • Banafsheh says

        November 21, 2017 at 8:10 pm

        Sepas Homa jan.

  10. Sheri says

    February 17, 2018 at 2:34 am

    You are absolutely fabulous! I love all your recipes thank you .

    • Homa says

      February 17, 2018 at 10:10 am

      Dear Sheri I really appreciate your kind words and support. Thank you!

  11. Camille lenoble says

    January 22, 2019 at 1:28 am

    Hey Homa,
    I wanted to share how grateful I am for you to have done such a work to share your passion. I’ve tried so far at least 8 recipes of yours several time and it was all the time so delicious, I love your vegetarian and vegan recipes give us more of it !
    Your recipes are so well presented and taught you could make a book with them, I love the way you describe your relation to them, the memory you have of the place where you learned them, or stories of your childhood, that’s when cooking turn into art, a blend of colours and memory in your dish, all across Europe beautiful Persian soul in my French kitchen !
    Thank you for your work, I’m not finished to try all your recipes and stuff my belly with them !
    Cheers

    • Homa says

      January 22, 2019 at 11:47 am

      Hello and thank you Camille! How wonderful of you to take the time and write to me with your cooking experience. I’m delighted that you like my work and I truly appreciate your kind words. I will do my best to bring you more vegetarian and vegan recipes, and I hope you’ll enjoy them in good health and write me back with your comments about the dishes that you try. Please keep in touch and happy cooking my dear 🙂

  12. Allison Shertzer says

    July 3, 2020 at 10:32 am

    How had I not made this yet?? Kiddos loooove lima beans, so I made it with those. I had trouble getting the eggs right with a broiler, so we had the leftovers with fried eggs. Also had to cut back on the dill since kids believe it is “grass.” Still delicious! Definitely best with a runny egg!!

    • Homa says

      July 3, 2020 at 5:39 pm

      Hi Allison, I love this comment! Children that love lima beans and enjoy this dish, even though they think dill is grass! I mean, it can look like grass in a certain light 😉
      Yes, the runny eggs are best (we call it “asali” in Farsi), especially the free range ones with dark golden yolk. Take care and have a wonderful weekend!

  13. Stella says

    July 15, 2020 at 2:13 pm

    Thank you for the recipe of. Baghali Ghatogh
    I have never made this but will do today
    Moreover I enjoyed your narrative of how we all grew up spending our summers in Shomal breathing the sweet air of rice fields and the sea.
    So many childhood memories but don’t remember having eaten Baghali Ghatogh
    So here is my chance hope I manage
    Stella

    • Homa says

      July 16, 2020 at 4:19 pm

      Dear Stella, it is my pleasure! We all share so much from the good old days of our beloved Iran! Those memories connect all of us in one way or another. I hope you like this recipe. I personally love the recipes that pair fava bean with dill and find the aroma intoxicating. Thanks so much for writing to me! Please keep in touch and take care..

Homa

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