Persian Fava Bean Recipe – Baghali Ghatogh

This fava bean recipe is another vegetarian dish from the province of Gilan in Iran. Although this probably tastes better with beans from Iran, I find that it works well with kidney or fava beans. The most tedious step is peeling the beans. Soak the beans the night before you plan on cooking. Then bribe, beg, or blackmail your friends into helping you peel the beans the next day. The process is a lot less painful, on the psyche and the fingers, with company. Ingredients: 1 bag peeled, halved kidney beans 4 cloves of garlic minced Handful of dill 1/2 tspn Tumeric 1/2 tspn salt & pepper 1 tbspn butter 1 tbspn olive oil 2-3 tomatoes cut into quarters 4 eggs Heat olive oil and butter in a medium pot over medium-high heat. Add the garlic and beans. Throw in dill, turmeric, salt, and pepper. Fry for 5 minutes, stirring occasionally. Add enough water to the pot so it is just covering the beans, no more! Gently stir in tomatoes. Cover the pot with a lid. Simmer on low for 5-10 minutes. Don't let the mixture get too mushy or let the beans break. Crack four eggs in four corners of the pot. Do not stir! Let simmer for another 5 minutes, until eggs have set. Taste test the beans to check if they are fully cooked. If not, continue simmering for another few minutes. Turn off the heat. Let sit with lid for an hour before serving. Serve with rice and torshi.