Baghala ghatogh

Method

1. 1 Soak broad beans for 8 hours, then peel off the thin outer skin of each bean.
2. 2 Peeling off the thin inner skin is the most laborious step, but it cannot be omitted, as the skin makes the dish bitter and gray.
3. 3 Sauté all 10 minced garlic cloves in butter and oil for 3 minutes until fragrant but not browned.
4. 4 Add broad beans and turmeric, stir for 5 minutes, then pour in enough water to cover and simmer for 20 minutes.
5. 5 Mix in plenty of chopped dill; dill and garlic are the perfect spice combination for this Gilan dish.
6. 6 Crack an egg onto the surface, cover, and cook for 6 minutes until the egg has just set, then sprinkle with pepper.

With an appliance

• Pressure cooker 40 min

  Replace step 4: simmer broad beans at low pressure for 6 minutes, then quickly release the pressure; add the dill and eggs from steps 5–6 after opening the lid, cover with a regular lid for 6 minutes until the eggs are just set.