Baghali Ghatogh (Persian Broad Bean, Dill and Egg Stew)
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Ingredients
- 400 g frozen broad beans
- 30 g fresh dill, chopped
- 4 eggs
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 200 ml vegetable stock
Nutrition (per serving)
- Calories
- 249 kcal
- Protein
- 16.3 g
- Carbohydrate
- 13 g
- of which sugars
- 3.9 g
- Fat
- 13.1 g
- of which saturates
- 2.5 g
- Fibre
- 6.3 g
- Salt
- 0.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a wide pan and fry the onion and garlic for 5 minutes, then stir in the turmeric and cook for 1 minute.
- 2
Add the frozen broad beans and vegetable stock, bring to a simmer, cover and cook for 10 minutes until the beans are tender.
- 3
Stir in the chopped dill and cook uncovered for 5 minutes.
- 4
Make four small wells in the mixture, crack an egg into each, cover and cook for 5-6 minutes until the eggs are set to your liking.
- 5
Season with salt and pepper and serve straight from the pan with flatbread.
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