A Tasty Stew with Beans & Dill #BaghalaGhatogh

For this recipe you need:

• Podded and peeled fresh Rashti beans* 450 gr
• Freshly chopped dill 50 gr
• Egg 3
• Garlic 2 cloves
• Dried dill 1 tbs
• Butter 1 tbs
• Olive oil 2 tbs
• Salt to taste

* This kind of bean is found in Persian grocery stores but Lima, Fava, or Butter beans may be substituted for that.

1. You need to split the beans in half. If you are using dried beans, soak them in water overnight. Then, you can easily peel the beans and split them in half.
2. Chop finely or grate the garlic.
3. Add the olive oil and butter into a skillet or pot on medium heat and when hot enough add the beans, garlic, and dill to it and sauté for 5 min. Stir occasionally. (If you prefer only a hint of garlic taste in your stew, add the whole garlic cloves and sauté for 5 min and then take them out).
4. Then add some water, to cover the beans, and bring to a boil.
5. Once start to boil reduce the heat to medium-low, cover partially and cook for 15 - 20 min or until the beans are soft but not mushy. If you are using dried beans, it might take longer to cook.
6. Add salt and stir gently so not to break up the beans, the dish looks prettier when the beans are left whole.
7. Add the eggs and cook uncovered for 2 min and covered for another 5-7 min if you want your eggs to be over medium. If you prefer your eggs to be over easy or over well then let them cook less or longer.
8. Serve with your choice of bread or rice.