Baghali Ghatogh

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   If using fresh fava beans, blanch them in boiling water for 2-3 minutes, then drain and peel off the outer skin to reveal the bright green inner bean.

   Ongeveer 5 min

   Tip van de kok: This step can be done ahead of time to save on prep.

2. 2

   Heat the vegetable oil in a medium pot or deep skillet over medium heat.

   Ongeveer 1 min

3. 3

   Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.

   Ongeveer 1 min

4. 4

   Stir in the turmeric powder and cook for another 30 seconds to bloom the spice.

   Ongeveer 1 min

5. 5

   Add the peeled fava beans and chopped fresh dill to the pot. Sauté for 3-5 minutes, stirring occasionally, until the beans are lightly coated and heated through.

   Ongeveer 4 min

6. 6

   Pour in the water, add the salt and black pepper, and bring the mixture to a gentle boil.

   Ongeveer 3 min

7. 7

   Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the fava beans are tender.

   Ongeveer 30 min

   Tip van de kok: Check occasionally to ensure there's enough liquid; add a splash more water if needed.

8. 8

   If adding eggs, gently crack them directly into the stew during the last 5-7 minutes of cooking. Cover and cook until the whites are set and the yolks are still slightly runny.

   Ongeveer 7 min

   Tip van de kok: For firmer yolks, cook a bit longer.

9. 9

   Serve Baghali Ghatogh hot, optionally garnished with additional fresh dill, alongside rice or bread.