Persian broad beans with dill and eggs (Baghali Ghatogh)


Here is an original recipe from Iran. Broad beans subtly flavoured with dill and served with fried eggs. A tasty, healthy and easy to prepare dish.

Serve this dish with Persian rice or bread (Iranian or lavash bread, or a good slice of sourdough bread for example!)


Persian broad beans with dill and eggs (Baghali Ghatogh)

Servings 3
Prep Time 45 minutes
Cook Time 30 minutes


  • 250 g broad beans peeled
  • 3 eggs
  • 3 cloves of garlic
  • 170 ml warm water
  • 2 tbsp fresh or dried dill you can add more
  • ½ tsp turmeric
  • salt
  • pepper
  • olive oil


  • Start by peeling the beans, this step is a bit time consuming, so get some extra hands if possible! You can also use frozen beans already prepared.
  • Chop the garlic finely.
  • Heat a pan. Drizzle with olive oil and fry the garlic for 2 minutes.
  • Then add the beans and spices while stirring. Fry for 5 minutes.
  • Add the water and continue cooking with a lid on.
  • Remove the lid after 5 minutes and cook for another 10 minutes.
  • Finally, make 3 holes in the pan, dividing the beans on either side, and pour in the eggs to cook them in the pan. The eggs should take about 7 minutes to cook.
  • Serve hot!
Course: Main Course
Cuisine: Persian

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