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.

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

Yes! Naturally gluten-free and vegetarian.

What should I serve it with?

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

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

Description

Baghali Ghatogh (Beans and Eggs) is a comforting Persian stew made with tender beans, fragrant dill, garlic, turmeric, and softly cooked eggs. Simple, nourishing, and perfect for brunch, lunch, or dinner.

Ingredients

Scale

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

Optional

2 teaspoons butter or ghee
⅛ teaspoon saffron, ground and dissolved in 1 tablespoon warm water
Fried onions, for topping

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Instructions

Rinse and dry the dill thoroughly, then chop very finely. If using dried dill, soak in warm water for 20 minutes and drain well.
Heat olive oil in a skillet over medium heat. Add garlic and sauté gently until fragrant, about 3–4 minutes.
Stir in turmeric and cook for 30 seconds, being careful not to burn it.
Add the beans and about three-quarters of the dill. Cook for 3 minutes, stirring to coat.
Add 2 cups of water, bring to a boil, then reduce heat to medium-low. Cover and simmer until beans are tender, about 15 minutes, adding more water if needed.
Stir in the remaining dill, salt, and black pepper. Adjust seasoning to taste.
Make four shallow wells in the stew and crack one egg into each. Cook uncovered until whites are set and yolks remain soft, about 3–4 minutes.
Drizzle with lemon juice and serve immediately with basmati rice or lavash.

Notes

The stew should be saucy, not dry or soupy. Mash a few beans to thicken if needed.

For a rustic texture, crack additional eggs directly into the stew and gently stir until just set.

This dish can be made ahead without eggs and finished just before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Persian

Nutrition

Serving Size: 1 portion
Calories: 305 kcal
Sugar: 0.3 g
Sodium: 436 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0.02 g
Carbohydrates: 27 g
Fiber: 6 g
Protein: 15 g
Cholesterol: 186 mg