This is another beautiful recipe from Persiana by Sabrina Ghayour, recommended by my friend Narguesse. As with the previous Persian dish I made, Kuku Sabzi, this recipe for Baghala Ghatogh contains fresh dill. The ingredients are simple and easy to find. Combined, they make a fragrant and flavourful vegetarian dish.
Poaching the eggs in the beans reminded me of Israeli shakshuka, where the eggs are poached in a tomato and pepper mixture. I love this way of cooking the eggs because it is so easy. Also, the eggs absorb the surrounding flavours and the yolk stays runny.
My one tip for the recipe is to ensure to add enough butter so that the beans do not dry out. In addition, you may want to add a little bit of water to make the dish a little bit saucy. The recipe is enough to feed four people if served with bread.
Whole garlic bulb, cloves bashed and thinly slices
1 kg podded fresh or frozen broad beans, skins removed
3 tsp turmeric
Tsp sea salt
Ground black pepper
2 x 20g packets of dill, stalks and leaves finely chopped
4 large eggs, at room temperature
Heat a large deep frying pan over a low-medium heat. Then add a drizzle of olive oil and sweat the garlic until it softens and becomes slightly translucent.
Next, add the broad beans and increase the heat to medium. Then add the turmeric, salt and pepper and stir well.
After 5 minutes mix in the chopped dill and cook for a further eight minutes or so.
Then add the butter to the pan and let it melt into the beans.
Finally, make four shallow wells in the beans in different areas, and crack one egg into each well. Allow them to cook through using the heat from the beans. Give the pan a shake to distribute the egg whites. This will take about 15 minutes, at which point the beans will have changed from a bright green to a slightly more dull green – but don’t panic because this is how they should be.
Serve with flatbread.
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