White beans with dill-scented eggs is a comforting northern Iranian simple and vegetarian dish. This easy no-frills stew is my all-time favorite from one of my favorite places in the world, Gilan Province in the North of Iran.
Why am I in love with this dish? It's simple. Because it is simple to make and it has my favourite ingredients: eggs and garlic. Baghali ghatogh is often served over rice with a side of smoked fish. But feel free to leave the fish out if you don't fancy it.
- 2 cups cooked cannellini beans
- 3 garlic cloves, chopped
- 3 tbsp freshly chopped dill or 2tbsp dried
- 4 eggs
- 1 tbsp turmeric
- salt and pepper to taste
Heat oil in a pot over or large pot over medium heat.
Add the chopped garlic and stir fry.
Then add the turmeric.
Pour in the washed and cooked cannellini beans and add 2 cups of hot water.
Add salt and pepper to taste.
When it comes to a simmer break in the 4 eggs and put the lid on.
Once the eggs are cooked and firm the stew is ready.
Serve warm with steamed rice your choice.