Baghali Ghatogh Fava Bean Stew Recipes

BAGHALI GHATOGH RECIPE | PERSIAN FAVA BEANS STEW

Steps:

• Place the Fava Beans in a bowl of water to soften one hour before cooking, then remove them from the water and peel.
• Peel garlic cloves and chop them finely. Place a pan over medium heat and add the butter.
• Wait for the butter to melt, add the chopped garlic and Saute for about a minute. Garlic burns very quickly, so you should not Saute it for more than a minute.
• Add the beans with Dry dill, salt, black pepper, and turmeric, and Saute on low heat for 3 to 4 minutes.
• After 3 to 4 minutes, add two glasses of water, increasing the heat until the water starts to boil.
• After the water boils, turn down the heat and let the food stay on the heat for 45 minutes to an hour.
• Once the food is ready, add the eggs and let cook for 5 minutes. You can also cook the eggs separately and add them when serving.

BAGHALI GHATOGH (FAVA BEAN STEW)

Steps:

• Add the oil and garlic to a medium pot, then set it over medium-low heat. Cook the garlic, stirring often, until fragrant and cooked, taking care not to burn it, 5 to 7 minutes. Add the turmeric, stir and cook until fragrant, about 30 seconds. Add the beans, dill, 1½ teaspoons salt and ¼ teaspoon pepper. Stir gently so the beans don't break, and cook for about 3 minutes, just so the flavors meld and no longer taste raw.
• Increase the heat to medium-high, add enough water to cover the beans, about 2 cups (or more as needed, if you're using cannellini beans, which absorb more liquid), and bring to a gentle boil. Partially cover with the lid barely ajar, reduce the heat to medium-low, and gently simmer, stirring occasionally, until the beans are tender, but still maintain their shape (no mushy beans please), and the flavors have come to life, about 12 minutes.
• Taste the beans and liquid for salt and pepper, and adjust as needed. The stew should be juicy enough to serve over rice, but if it seems too liquidy, remove the lid and cook a little longer to reduce it, keeping in mind that the eggs will also thicken it up. Add a little more water if the stew is too thick.
• Increase the heat to medium and add the eggs one at a time. If poaching whole eggs, use 4 eggs and make individual wells in the stew before adding each egg. Cook, uncovered, until the whites set and the yolk is cooked to desired consistency, 3 to 5 minutes. (Alternately, you can stir the eggs in: Add 3 eggs, then run a spoon through each egg to break them apart and cook, slightly covered, until the eggs set, about 3 to 5 minutes.) Taste, add more water if the stew is too thick, adjust seasoning and serve.