Lima Beans with Eggs and Dill (Baghali Ghatogh)

Baghali Ghatogh (Lima Beans with Eggs and Dill)
Eggs cooked with dill-scented lima beans is a comforting northern Iranian specialty. See the recipe for Baghali Ghatogh »Ali Farboud

Eggs cooked with dill-scented lima beans is a comforting northern Iranian specialty. This recipe first appeared in our March 2012 issue, with Anissa Helou's story The Land of Bread and Spice.

Baghali Ghatogh (Lima Beans with Eggs and Dill)
Eggs cooked with dill-scented lima beans is a comforting northern Iranian specialty.
Yield: serves 4

Ingredients

  • 6 tbsp. unsalted butter
  • 12 tsp. ground turmeric
  • 4 cloves garlic, finely chopped
  • 4 cups finely chopped dill
  • 1 cup dried lima beans, soaked overnight, drained
  • 14 tsp. crushed saffron
  • Kosher salt and freshly ground black pepper, to taste
  • 4 eggs
  • Saffron threads, to garnish

Instructions

  1. Heat butter in a 12″ skillet over medium heat. Add turmeric and garlic; cook until fragrant, about 3 minutes. Add 3 cups dill and the beans; cook until dill is slightly wilted, about 2 minutes. Add crushed saffron and 5 cups water; boil. Reduce heat to medium-low; cook, covered, until beans are tender, about 1½ hours. Season with salt and pepper; stir in remaining dill. Using a spoon, form 4 shallow wells in bean mixture; crack an egg into each well. Cook until eggs are cooked over-easy, about 3 minutes. Sprinkle with saffron before serving.