Baghali Ghatogh (Beans and Eggs): 5 Powerful Flavors

Name: Baghali Ghatogh (Beans and Eggs)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Persian
Ingredients: 1 bunch fresh dill weed, finely chopped (about 4 cups) or 1 cup dried dill; 3 tablespoons olive oil; 6 large garlic cloves, finely grated; ¾ teaspoon turmeric; 12 ounces frozen lima beans, thawed or peeled fava beans; or 2 cans butter beans or cannellini beans, rinsed; ½ teaspoon salt, or to taste; ¼ teaspoon black pepper; 4 large eggs; 1 teaspoon lemon juice, or to taste; 2 teaspoons butter or ghee; ⅛ teaspoon saffron, ground and dissolved in 1 tablespoon warm water; Fried onions, for topping

Jump to Recipe

If you’re craving something cozy, nourishing, and shockingly easy, Baghali Ghatogh (Beans and Eggs) might just become your new kitchen crush. This beloved Persian stew is packed with tender beans, fragrant dill, garlic, turmeric, and perfectly cooked eggs—all simmered into a saucy, spoonable dream. It’s the kind of dish that feels special enough for guests but simple enough for a busy weeknight (or brunch, because eggs = brunch magic).

As a chef, I love recipes that deliver big flavor without demanding hours of your life. This one checks every box: healthy, comforting, budget-friendly, and ready in about 35 minutes. Let’s get cooking—your kitchen is about to smell amazing.

Why You’ll Love This Baghali Ghatogh (Beans and Eggs)

Fast & fuss-free: Minimal prep, one skillet, maximum payoff.
Protein-packed & vegetarian: Beans + eggs = satisfying without being heavy.
Flexible: Works with lima beans, fava beans, butter beans, or cannellini beans.
All-day friendly: Brunch, lunch, or dinner—it never feels out of place.
Comfort in a bowl: Warm spices, herby freshness, and runny yolks? Yes, please.

This is the kind of recipe you’ll make once… then keep on repeat.

Ingredients You’ll Need (Simple & Wholesome)

Here’s everything that goes into this classic Baghali Ghatogh (Beans and Eggs)—nothing fancy, just smart, flavorful choices.

Main Ingredients

Fresh dill weed (about 4 cups chopped) or 1 cup dried dill
Olive oil
Garlic cloves, finely grated
Turmeric
Frozen lima beans (thawed), peeled fava beans, or canned butter/cannellini beans
Salt & black pepper
Large eggs
Lemon juice (to brighten everything up)

Optional—but highly recommended

Butter or ghee
Saffron (ground, bloomed in warm water)
Fried onions for topping

Chef’s note: Dill is the heart of this dish. Don’t be shy with it—fresh dill brings that signature Northern Iranian aroma that makes this stew unforgettable.

Step-by-Step: How to Make Baghali Ghatogh (Beans and Eggs)

1. Prep the Dill

If using fresh dill, rinse it well, trim thick stems, and dry thoroughly (a salad spinner is your friend here). Chop it very finely.
Using dried dill? Soak it in warm water for about 20 minutes, then drain well. This wakes it right up.

2. Sauté the Aromatics

Heat olive oil in a skillet over medium heat. Add the grated garlic and sauté gently until fragrant—about 3–4 minutes.
Sprinkle in the turmeric and cook for another 30 seconds. Keep an eye on it; turmeric burns fast and gets bitter if ignored.

3. Add the Beans & Dill

Stir in the beans and about ¾ of the chopped dill. Cook for 3 minutes to coat everything in that golden, garlicky oil.
Pour in about 2 cups of water and bring to a gentle boil.

4. Simmer Until Saucy

Lower the heat, cover, and simmer until the beans are tender—about 15 minutes (longer for fresh fava beans). Add water if needed.
You’re aiming for a saucy consistency—not soup, not paste. Think spoonable stew.

5. Season & Finish the Herbs

Stir in the remaining dill, salt, and black pepper. Taste and adjust. This is your moment—trust your palate.

6. Add the Eggs

Using the back of a spoon, make four shallow wells in the stew. Crack one egg into each.
Cook uncovered over medium heat until the whites are set and the yolks are still soft, about 3–4 minutes.

Quick tip: For a more rustic look, crack a couple extra eggs straight into the sauce and gently stir with a fork. Cozy chaos = delicious results.

7. Brighten & Serve

Drizzle with lemon juice, add butter or ghee if using, sprinkle saffron water, and top with fried onions if you’re feeling fancy.
Serve immediately with basmati rice or warm lavash.

Baghali Ghatogh (Beans and Eggs) served over fluffy basmati rice with fresh herbs — Baghali Ghatogh (Beans and Eggs) spooned over basmati rice for a comforting Persian meal

Chef Omar’s Cooking Tips (Because Life Happens)

If your stew is too thin: Let it simmer uncovered for a few minutes. You can also mash a handful of beans to thicken it naturally.
If it’s too thick: A splash of hot water loosens things right up.
Garlic getting impatient? Lower the heat. Burnt garlic is nobody’s friend.
Egg yolk preferences vary: Like them runny? Pull the pan earlier. Prefer jammy? Give it another minute.

And remember—this dish is forgiving. Even on your “one of those days,” it shows up for you.

A Little Kitchen Story

I first made Baghali Ghatogh (Beans and Eggs) for friends who dropped by unexpectedly—classic “we’re starving, what do you have?” moment. I had beans, eggs, and a heroic bunch of dill. Twenty minutes later, we were standing around the stove, tearing lavash, dipping straight from the pan. No leftovers. No regrets. That’s when I knew this recipe was a keeper.

Baghali Ghatogh (Beans and Eggs) with runny yolks served with toasted bread — Baghali Ghatogh (Beans and Eggs) served hot with golden toast for dipping

FAQs About Baghali Ghatogh (Beans and Eggs)

Can I use canned beans?

Absolutely. Butter beans or cannellini beans work beautifully—just rinse them well.

How long does it keep in the fridge?

3–4 days, stored airtight. Reheat gently.

Can I freeze it?

Yes—without the eggs. Freeze the bean and dill base, then thaw, reheat, and add eggs fresh.

Is this gluten-free?

Yes! Naturally gluten-free and vegetarian.

What should I serve it with?

Basmati rice is classic, but warm lavash or flatbread is equally perfect.

Serving Ideas to Mix It Up

Spoon it over crispy roasted potatoes
Add a dollop of yogurt on the side for contrast
Sprinkle with chili flakes if you like heat
Serve as part of a brunch spread with fresh herbs and olives

This dish plays well with others.

Let’s Bring It All Together

There’s something deeply comforting about Baghali Ghatogh (Beans and Eggs)—it’s warm, herby, nourishing, and endlessly adaptable. Whether you’re cooking for family, friends, or just yourself after a long day, this dish delivers comfort without complication. Simple ingredients. Bold flavor. Zero stress.

So grab that skillet, crack those eggs, and let your kitchen smell like pure comfort. From my kitchen to yours—happy cooking!

Keep the Bean Love Going

If this cozy bowl of Baghali Ghatogh (Beans and Eggs) hit the spot, there are plenty of other comforting, bean-forward dishes waiting for you. Each of these recipes carries that same warm, nourishing vibe—perfect for easy dinners, relaxed weekends, or when you’re simply craving something hearty and satisfying.

Fall in love with creamy beans all over again with Tuscan Marry Me Butter Beans, a rich and cozy dish that’s perfect for spooning up with crusty bread.
Explore another delicious beans-and-eggs classic with Spanish Beans and Eggs, a Mediterranean-inspired meal that’s simple, rustic, and deeply comforting.
If garlic and greens are your comfort-food language, you’ll enjoy Sautéed Garlic Spinach and White Beans, a quick, nourishing favorite that fits beautifully into busy days.
For a deeper dive into traditional flavors and techniques, this authentic Baghali Ghatogh guide offers wonderful background and inspiration rooted in Persian home cooking.

These recipes are perfect for keeping that cozy, bean-filled momentum going—one delicious meal at a time.