Baghala Ghatogh — Dill Bean and Egg Braise with peas

Name: Baghala Ghatogh — Dill Bean and Egg Braise with peas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: persian
Ingredients: 500 g fully cooked peeled broad beans; 35 g fresh dill; 10 g garlic; 4 piece eggs; 25 ml olive oil; 2 g ground turmeric; 3 g salt; 1 g black pepper; 350 ml water; 120 g green peas

Baghala Ghatogh — Dill Bean and Egg Braise with peas. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made…

500 g fully cooked peeled broad beans
35 g fresh dill
10 g garlic
4 piece eggs
25 ml olive oil
2 g ground turmeric
3 g salt
1 g black pepper
350 ml water
120 g green peas

Use fresh or frozen peas. Finely chop garlic and dill.
Warm oil and garlic for 30 seconds, then stir in turmeric. Add broad beans, water and variation vegetables. Cover and simmer for 12–15 minutes until vegetables are tender.
Stir in dill, salt and pepper. Make four shallow wells and crack one egg into each.
Cover and cook gently for 6–10 minutes until egg whites and yolks are fully set and reach 71 °C. Serve one egg and a quarter of the beans per person. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Rye-96 — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Baqala_qatoq.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Dill bean and egg braise illustration; added vegetables and egg presentation may differ.