👨‍🍳 تعليمات

1. 1

   Prepare the fava beans: If your fava beans are young and tender, you can use them as is after shelling. For larger, more mature beans, you may need to blanch them briefly in boiling water (1-2 minutes), then shock them in ice water, and slip off the tough outer skin. Set aside.

   ⏱️ 10 minutes
2. 2

   Sauté aromatics: Heat the oil in a medium pot or deep skillet over medium heat (approx. 175°C / 350°F). Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Stir in the turmeric and cook for another 30 seconds until fragrant.

   ⏱️ 2 minutes
3. 3

   Simmer the beans: Add the prepared fava beans to the pot along with the water or broth. Season with salt and pepper. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for about 20-25 minutes, or until the fava beans are tender and easily mashable with a fork. Stir occasionally to prevent sticking.

   ⏱️ 25 minutes
4. 4

   Incorporate dill: Stir in the chopped fresh dill. Cook for another 5 minutes, allowing the dill to wilt and its aroma to infuse into the stew. Taste and adjust seasoning if necessary.

   ⏱️ 5 minutes
5. 5

   Add eggs: Using a spoon, create four small wells in the surface of the fava bean mixture. Carefully crack one egg into each well. Season the eggs lightly with salt and pepper.

   ⏱️ 1 minute
6. 6

   Poach eggs: Cover the pot and continue to cook on low heat for 3-5 minutes, or until the egg whites are just set but the yolks remain runny. The residual heat will gently cook the eggs.

   ⏱️ 5 minutes
7. 7

   Serve: Carefully ladle the Baghali Ghatogh into shallow bowls, ensuring each serving gets an egg. Serve immediately, traditionally with Persian rice (chelow or polo) or crusty bread.

   ⏱️ 1 minute