Photograph of the finished Baghali ghatogh

Middle East · Đậu tằm om tỏi nghệ ăn với cơm

Baghali ghatogh

1 hr 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 2.6 lb
  • Photograph of Garlic Garlic 6
  • Photograph of Turmeric powder Turmeric powder 1.1 oz
  • Photograph of Fennel seeds Fennel seeds 2.8 oz
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Basmati rice Basmati rice 1.1 lb
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Lime Lime 2

Method

  1. 1 Soak dried broad beans for 8 hours, then peel off the thick outer shell.
  2. 2 Sauté a generous amount of crushed garlic in olive oil until golden brown and fragrant, but not burnt.
  3. 3 Sprinkle turmeric powder on the stovetop, then turn the heat to low and add the broad beans.
  4. 4 Simmer the beans for 35 minutes with just enough water to cover them until they are tender and the liquid thickens.
  5. 5 This version doesn't crack eggs into the pot; instead, it's eaten with dry, long-grain rice.
  6. 6 Add the chopped dill and pepper at the last minute, then squeeze in some lemon juice and serve with rice.

With an appliance

  • Pressure cooker 40 min

    Replace step 4: Incubate under high pressure for 10 minutes, then release the pressure and boil until the water thickens.

Start cooking