Baghala Ghatogh

Fresh broad beans and dill with fully set eggs.

Preparation: 10 min · Cooking: 30 min · Total: 40 min · 2 servings

Ingredients

• 240 ml Fresh young broad beans, shelled, skinned and split
• 240 ml Fresh dill, measured AFTER chopping
• Pasteurized whole eggs — 2
• 4 cloves Garlic, minced
• 1 tsp Ground turmeric
• 360 ml Initial hot cooking water
• 1.5 tbsp Ghee
• Salt, to taste
• Black pepper, to taste
• Additional boiling water ONLY if needed; measure additions (optional)

Instructions

1. Use fresh young shelled, skinned broad beans, not dried fava beans.

   Use fresh young shelled, skinned broad beans, not dried fava beans. Wash dill and measure it AFTER chopping; keep pasteurized eggs refrigerated until needed.

2. Melt the measured ghee over medium heat in a suitable pan.

   Melt the measured ghee over medium heat in a suitable pan. Stir garlic and turmeric from 1 minute until fragrant without burning.

   First check: 60 seconds

3. Add all measured beans and dill to the pan.

   Add all measured beans and dill to the pan. Sauté gently over medium heat from 3 minutes to coat them.

   First check: 180 seconds

4. Add the 360 ml base hot water and black pepper.

   Add the 360 ml base hot water and black pepper. Cover with a normal fitted lid and simmer over medium-low heat from 15 minutes until beans are fully tender.

   First check: 900 seconds

5. Add salt to taste once beans are tender.

   Add salt to taste once beans are tender. If needed, maintain cooking moisture with separately measured boiling water; no dried-bean substitution is included. The base began with 360 ml cooking water.

6. Make one shallow well per egg using a clean spoon: 2 for base, 1 for half, 8 for fourfold.

   Make one shallow well per egg using a clean spoon: 2 for base, 1 for half, 8 for fourfold. Use suitable pans or batches rather than deepen the food layer excessively.

7. Crack one pasteurized egg into each well.

   Crack one pasteurized egg into each well. Replace the normal fitted lid and reduce to low heat.

8. Cook covered from 6 minutes, continuing until BOTH whites and yolks are fully firm with no runny pooling.

   Cook covered from 6 minutes, continuing until BOTH whites and yolks are fully firm with no runny pooling. This catalogue version does not use the source soft-yolk endpoint.

   First check: 360 seconds

9. Serve promptly with clean utensils once beans and eggs are fully cooked.

   Serve promptly with clean utensils once beans and eggs are fully cooked. Kateh rice is only an optional separate accompaniment.

Tips

• Cup = 240 ml; tbsp = 15 ml; tsp = 5 ml. Ingredient amounts scale exactly; instruction amounts describe the base 2 servings. Process waters, retained cooking water, infusion and derived liquids are separate, not guaranteed consumed yields. Times are first checks; keep the same method across scales.

Common mistakes

• Do not restore old draft ingredients or treat colour, fixed times, meat fat percentage or stirring direction as safety guarantees. Keep raw foods and used tools away from ready-to-eat portions.

Substitutions

• Only explicitly listed alternatives are included. Check package ingredients, allergens and required cooking; use pasteurized dairy and the specified dry/cooked pulse states.

Storage

Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours. Follow any shorter product use-by limit; this selected household limit is not validated shelf-life evidence.

Reheating

Reheat only the portion needed, at most once, to 74°C throughout. Rice must have been chilled promptly and used within 24 hours; reheating does not rescue mishandled food.

About this recipe

Baghala Ghatogh is presented as the owner's Iranian household version or stated adaptation. Ancient origins, royal exclusivity, therapeutic benefits and universal customs are not independently authenticated.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.