Baghali ghatogh

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.