Entree: Iran – Caspian / Gilan – باقالی قاتق ➤ Bāqālī Qātoq (Gilan-style stew of fava beans, fresh dill, garlic, and eggs served with rice)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 12 min

Total 40 min

Ingredients

- 3 cups (420 g) shelled fresh fava beans or frozen thawed fava beans
- 1 cup (25 g) fresh dill, packed and roughly chopped
- 3 large eggs, approx. 150 g total
- 3 tbsp (45 ml) vegetable oil
- 4 cloves (12 g) garlic, minced
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) water or light chicken broth
- 1 tbsp (15 ml) fresh lemon juice (optional, for brightness)
- Cooked steamed Persian or basmati rice, for serving

Instructions

1. In a medium pot heat the vegetable oil over medium heat. Add the minced garlic and turmeric and sauté 1 minute until fragrant but not browned.
2. Add the shelled fava beans and stir to coat in the turmeric-garlic oil. Pour in the water or light broth and bring to a gentle simmer.
3. Cover and simmer 8–12 minutes until the fava beans are tender but not mushy. If using very fresh small beans, check earlier.
4. Stir in the chopped dill and simmer uncovered 2–3 minutes to meld flavors; taste and adjust salt and pepper.
5. Beat the eggs lightly in a bowl. Reduce heat to low and slowly drizzle the eggs into the stew while stirring gently to create ribbons/thickening without scrambling into large curds.
6. Remove from heat, stir in lemon juice if using, and let rest 2 minutes. Serve hot with steamed rice.