How to prepare Best Iranian Baghali Ghatogh for 4 people

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Cooking time

Preparation time
20 mins
Cooking time
30 mins
Difficulty
moderate
Serves
4 people
Meal course
Dinner
Posted by
Posted on

Ingredients

2 cup
broad bean
1/2 cup
dill
1 table spoon
Garlic
2 table spoon
Butter
3 table spoon
Olive oil
1 Tea Spoon
Turmeric
1 Tea Spoon
Salt
1/2 Tea Spoon
Black Pepper
2 large
Eggs
2 cup broad bean1/2 cup dill1 table spoon Garlic2 table spoon Butter3 table spoon Olive oil1 Tea Spoon Turmeric1 Tea Spoon Salt1/2 Tea Spoon Black Pepper2 large Eggs
How to prepare Best Iranian Baghali Ghatogh for 4 people

Baghali Ghatogh is a popular Iranian stew, based in northern areas and particularly in Gilan. It’s also known as Gol Dar Chaman in Iran. Basically, Iranian chefs use a local type of beans, known as Pach Baghala. You can use lima beans or fava beans instead.

Best Iranian Baghali Ghatogh
Best Iranian Baghali Ghatogh

Baghali Ghatogh can be prepared with or without eggs; it’s up to your own preference. Baghali Ghatogh would be an outstanding vegan stew if you decide to prepare it without the eggs.

Baghali Ghatogh stew is served with traditionally cooked rice.

Notes about how to prepare Iranian Baghali Ghatogh

Notes about how to prepare Iranian Baghali Ghatogh
Notes about how to prepare Iranian Baghali Ghatogh
  1. Adding too much garlic will cause a tangy, unpleasant taste in the stew. Make sure not to grind more than the instructed amount.
  2. The lima beans should be soaked for at least 10 hours, skinned and split before you get started with the cooking process. However, if you are using fresh beans you can skin and split them right away without soaking for too long.
  3. Cooking the beans for too long will cause them to fall apart and go mushy. After stir frying the lima beans, make sure you add no more than 1 ½ cups of hot water to the pan. You can leave the pan open halfway through the cooking process to prevent the stew from going mushy.
  4. Do not stir the eggs after cracking them inside the pot. Wait for them to cook on their own. You can also fry them in a separate pan and add them on top of the stew before serving. However, the eggs can be omitted if you prefer the stew as a vegetarian dish.

One of the most important points in cooking is the use of fresh and organic ingredients. The first point is to use fresh ingredients.

The more you follow these tips, the better and tastier you will have. Rest assured, you definitely can and you will need some experience.

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How to prepare Best Iranian Baghali Ghatogh for 4 people - 1Touch Food Culinary Center
Baghali01

Baghali Ghatogh is a popular Iranian stew, based in northern areas and particularly in Gilan. It's also known as Gol Dar Chaman in Iran. Basically,

Type: Main Dish

Cuisine: Iranian

Keywords: Baghali Ghatogh

Recipe Yield: 4

Preparation Time: PT0H20M

Cooking Time: PT0H30M

Total Time: PT0H50M

Recipe Ingredients:

  • 2 cup broad bean
  • 1/2 cup dill
  • 1 table spoon Garlic
  • 2 table spoon Butter
  • 3 table spoon Olive oil
  • 1 Tea Spoon Turmeric
  • 1 Tea Spoon Salt
  • 1/2 Tea Spoon Black Pepper
  • 2 large Eggs

Recipe Instructions: Baghali Ghatogh can be prepared with or without eggs; it’s up to your own preference. Baghali Ghatogh would be an outstanding vegan stew if you decide to prepare it without the eggs. Enjoy your meals!

Editor's Rating:
5

Instructions

  1. Pour the vegetable oil inside a deep pot and put it on medium heat. Add in the diced garlic and sauté until the garlic aroma is released. The garlic needs to turn golden, but be careful not to overcook it.
  2. . Add the skinned and split beans to the pot and stir well. Allow the beans to fry for about 4 minutes
  3. Season the beans with turmeric, salt and pepper. Stir fry and allow the beans to absorb the flavor. Grind the dried dill with your hands and add it to the pot. The amount of dills is up to your own preference, you can add more or less than half a cup. However, it's best to go easy on the dills. Adding way too much will cause a bitter taste to your stew. Add the melted butter, stir, and allow the mixture to fry for 5 more minutes.
  4. Set a kettle of water to boil. Once the water is boiled, add one and a half cup of hot water to the pot. This stew is best enjoyed a little thick, so make sure you don't add too much water. The beans will fall apart if excess water is added. Put the lid of the pot on, leave the heat on low setting and allow it to cook for 25 minutes.
  5. This step is optional. If you'd like to add eggs to your Baghali Ghatogh stew, add the eggs to the pot. Do not stir, and allow the eggs to cook as poached style. Some people also enjoy adding fried sunny side up eggs onto the beans before serving.

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