AI-generated image
Baghala ghatogh
Baghala ghatogh (باقلا قاتق): Gilan's dill and broad bean stew with eggs
In Rasht and the villages of Gilan, baghala ghatogh is cooked in late spring when the slender local broad beans called pach baghala are in the markets, and later in the year with frozen ones. The beans are simmered in their thin skins with a great deal of garlic and dill, then eggs are cracked on top and left to set softly, and the whole pan is eaten with plain kateh rice and a few pickled garlic cloves. It is humble, green and fragrant. A common mistake is stirring the eggs right in, which turns the stew grey; leave them whole so the yolks stay just runny. Chef's tip: cook the dill in butter or oil before the water goes in; it blooms and tastes far deeper than dill added at the end.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
To serve
Shop this recipe on Amazon
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat the 4 tbsp sunflower oil or butter in a wide pan over a medium-low heat. Fry the 8 cloves garlic for 2 minutes until pale gold and fragrant, then stir in the 1 tsp ground turmeric.
3 minStep 2: Add the 1 ⅓ lb broad beans, fresh or frozen, in their inner skins and 2 ⅛ oz fresh dill and stir for 3 minutes until the dill darkens and smells sweet.
3 minStep 3: Pour in the 1 ¼ cups water, add the 1 tsp salt and ½ tsp black pepper, cover and simmer for 15 minutes until the beans are soft and the liquid has reduced to a thin green sauce.
15 minStep 4: Make 4 hollows and crack in the 4 eggs. Cover and cook over a low heat for 5–7 minutes, until the whites are set and opaque but the yolks still wobble.
7 minStep 5: Serve straight from the pan with 4 portions cooked kateh or plain rice and a few cloves of 4 cloves pickled garlic.
1 min
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 18 g
- Carbs
- 22 g
- Fat
- 18 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does baghala ghatogh take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sunflower oil or butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Spinach with mushrooms
A bright green, savoury puree of potato, mushrooms and fresh spinach cooked in home-made baby stock. Thick and smooth, it's a good way to get iron-rich greens into babies of 8–18 months. Serve warm; spare portions freeze well.
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican