Baghala Ghatogh is a vegetarian spectacular dish from the north of Iran, Gilan. The simplicity and taste of the dish make you wonder how lima beans, egg, garlic, and dill can make such a delicious dish. The texture of lime beans and the taste of dill and garlic on top of Persian rice will be one the most delicious and unique taste you will ever experience.
Baghala Ghatogh is one of the easiest recipes of Persian Cusine. For me, it was kind of like mac and cheese for every other kid. We Iranians usually eat Baghala Ghatogh with bread, Persian rice, or on its own.
Where does Baghala Ghatogh come from?
Baghala Ghatogh is originally from the northern part of Iran, Gilan province. Northern dishes of Iran are known to contain a lot of healthy ingredients and vegetables and are popular all over the country.
A lot of Northern dishes of Persia ( including Baghala Ghatogh) used to be made in a traditional clay pot called “Gamaj” which would take hours to slow-cook the food and bring more flavours to it. Here are some other recipes from North of Iran that you can check out:
- Lavangi – Stuffed chicken
- Torshvash – Persian sour stew
- Zeytoon Parvardeh – Persian olive dip
- Morgh-e Torsh – Persian sour chicken and herbs stew
Baghala Ghatogh ingredients
- 400g Lima beans or cannelloni beans or fava beans
- 50g Butter
- 4 Cloves garlic finely chopped
- 1 cup Chopped fresh dill or 1/4 cup dried dill
- 1 tbsp turmeric powder
- 2 1/2 cup hot water
- 4 eggs
How to prepare Baghala Ghatogh
Start by soaking the lima beans overnight. The next day, peel the lima beans.
In a pan over medium heat add the butter and sauté the finely chopped garlic for 2 minutes. Add the turmeric to the mix and stir another minute.
Add the dill and beans to the pan and saute for 5 minutes.
Pour 2 cups of water to cover all ingredients and close the lid. Let it simmer over low-medium heat for about 20 minutes.
Uncover the pan and break the eggs into the pan, sprinkle salt on top and close the lid and let it simmer for about 5-10 minutes depending on how well you want the egg to be cooked.
Serve it on Persian Kateh rice and with Persian side dishes such as Zeytun Parvardeh and Torshi (Pickled vegetables).
Bon appetite!
Baghala Ghatogh
Ingredients
- 400 grams Lima beans or cannelloni beans or fava beans
- 1/2 grams Butter
- 2 Cloves Garlic finely chopped
- 1 cup Chopped dill 1/4 cup dried dill
- 1 tbsp turmeric powder
- 2 1/2 cup hot water
- 4 eggs
Instructions
- Soak the lima beans overnight. And then peel them.
- Add the butter in a pan over medium heat and sauté the finely chopped garlic for 2 minutes. Add the turmeric to the mix and stir.
- Add the dill and beans to the pan and sauté for another 5 minutes.
- Add 2 cups of water to cover all ingredients and close the lid over low-medium heat for about 20 minutes.
- Uncover the pan and break the eggs on top. Sprinkle some salt and close the lid and let it simmer for about 5-10 minutes depending on how well you want the egg to cook.
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