Photograph of the finished Baghala ghatogh

Middle East · Đậu tằm om trứng thì là Baghala ghatogh

Baghala ghatogh

50 min Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Broad beans Broad beans 1 kg
  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Dill Dill 200 g
  • Photograph of Garlic Garlic 40 cloves
  • Photograph of Turmeric powder Turmeric powder 16 g
  • Photograph of Unsalted butter Unsalted butter 200 g
  • Photograph of Oil Oil 140 ml
  • Photograph of Salt Salt 24 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking