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

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.

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