Gilan province lies along the Caspian Sea, located in my absolute favorite place, a piece of heaven on Earth, Iran. It is one of the 31st provinces in North Iran and one of the most popular foods is this delicious Persian Dill and Fava Bean Stew, known as Baghali Ghatogh.
Persian Dill and Fava Bean Stew
Meals and memories are made here!
Where doe the name Persian Dill and Fava Bean Stew originate from?
Well in Persian, Baghali means fava beans or broad beans, while Ghatogh is Stew.
Food has the ability to evoke memories of a time, long gone, when loved ones gathered around the table to share homemade meals made with love. Remember those days when your eyes lit up because your mom or grandmother had made your favourite dish? Best days ever, right?!
In northern Iran, we love vegetarian dishes, especially Fava beans or similar beans and legumes. Fava beans are equally popular amongst the Arab nation. Fuul being one of the staples on a breakfast table of an Arab household. So, of course my Egyptian husband goes all out from time to time and spoils me with an Egyptian breakfast spread, which of course includes a traditional, classic platter of fuul.
In addition to Egyptian style Fuul, i’ve also tried my friend’s Syrian version and a Lebanese version, where the Fuul is cooked for hours with the skin on until it goes mushy. There are so many different ways Fuul can be used and it’s amazing how every culture has its own, all just as tasty though!
Traditions of Persian Dill and Fava Bean Stew
I was raised eating this Fava beans with Dill Stew dish alongside other similar dishes, on a regular basis, especially during Spring, which is the season for fava beans. This was also the beloved dish of my late grandfather. When in season, my grandparents used to purchase these in large quantities, sit together, peel the first skin off, then the second skin and freeze it for later use.
Purchasing Fava beans peeled from both shells, frozen and ready to use was a luxury that they did not have when I was young. I guess that’s what made this recipe even more special.
My Grandma was a skilled cook, her dishes were indescribable! Once, my mom tried the Baghali Ghatogh dish I made, and I can still remember her face to this day! She was emotional, as it was the closest version to my grandmother’s dish. It is an absolute honor to be able to cook like her, and to hear “you’re so talented!” from my mother. It warms my heart and it is very reassuring that I am able to share my family recipes and do justice by them. ❤️
More about Fava Beans
Fava beans or broad beans are sweet, tender, seasonal spring beans harvested from thick pods. They date so far back, and are traditionally grown and eaten all around the world.
Fresh fava Beans can be eaten raw, cooked or dried for use later. The versatile bean can be used for salads, stews, sauces and fillings.
They can also be used as the perfect snack! Just boil the Fava beans, sprinkle with Kolpar, a brown coloured powder with a smoky salty flavor and your snack is ready, exactly as it is served in my hometown, Iran. Just imagine walking on the beach, late evening, wrapped up nice and warm during the winter months, this brings back so many memories for me!
Feel the flavour and explosive taste
Tips, tips and more tips
Once you add the eggs, it is always better to keep the pan lid on so they cook evenly.
To make you meal 100% vegan, you can actually skip adding eggs, without any substitute.
You can find frozen Fava beans in any Middle Eastern grocery store. If they are not double peeled, you can remove the outer skin or leave them on for extra flavor.
In addition to Persian Dill, you can add cilantro, parsley or fenugreek leaves. But of course, Persian Dill, will always be my the traditional favourite recipe!
A tablespoon of ghee is optional, but it makes a world of difference in taste! Absolutely delicious!
Why I love this Stew?
I had to ask my friend Google for this one! But before I tell you why here’s a little big story.
This is a classic vegetarian dish from the northern region of Iran that I grew up with. As the traditional name is not as memorable as the insane flavours of this dish, I decided to call it a stew.
And that’s where bestie Google came in. To my knowledge stews cook slowly for several, what seems like endless hours, for all the flavours to marry.
Where as, my fava bean stew is ready in about 15 minutes. So I guess the crown for the easiest and quickest stew goes to this one! 🙂
If you didn’t know fava or broad beans, Dill, garlic and butter are a match made in heaven. And that’s why I ran off with the entire plate here. Check out my Persian Dill and Fava Bean Stew video here.
Frequently Asked Questions
What is the substitute of Fava Beans in this recipe?
Whenever there are no fava beans on hand, you can substitute it by cranberry beans or mayocoba beans.
Can I use oil instead of butter?
Of course, for a healthier version you can substitute butter with olive oil.
My kid doesn’t like eggs but we do, what can I do in this case?
Only crack the eggs on one half of the pan, as the eggs are being poached they will not move around the pan.
My Grandpa’s Cherished Meal!
Fava Beans with Dill Stew ingredients:
- Frozen peeled fava beans
- Persian Dill/ fresh and dried
- Salt
- Black pepper
- Ground Turmeric
- Egg
- Butter
- Water
Step by Step
To begin, melt the butter in a large non-stick pan and add chopped garlic and fava beans. Stir a bit.
Add chopped dill.
Then, add black pepper, ground turmeric and salt. Stir with a wooden spoon until well combined. Cover the pan with its lid and cook for 5 minutes at medium-high heat.
Remove the lid to add water then recover and cook for another 5 minutes at medium-high heat. At this stage, the broad beans should be tender and crunchy at this stage but firm.
Now, make four wells to crack the eggs in there and cook for 4 to 5 minutes at medium-high heat. Don’t forget the lid.
Our fantastic Persian Dill with Fava Bean Stew is Ready to be served! Serve with fluffy rice or Bread, try my childhood recipe and you won’t regret.
Other Quick and easy recipes to try!
- Sucuk & Eggs
- Loaded Hummus with Shawarma Ground Beef
- 30 Minute Creamy Turmeric Chicken Vegetables and Rice
Persian Dill and Fava Bean Stew
Ingredients
Instructions
-
Melt the butter in a large non-stick pan and add chopped garlic and fava beans, Stir a bit.
-
Add chopped dill, black pepper, ground turmeric and salt. Stir with a wooden spoon until well combined. Cover the pan with its lid and cook for 5 minutes at medium-high heat.
-
Remove the lid to add water then recover and cook for another 5 minutes at medium-high heat. At this stage, the broad beans should be tender and crunchy at this stage but firm.
-
Make four wells to crack the eggs in there and cook for 4 to 5 minutes at medium-high heat. Never forget the lid.
-
Serve with fluffy rice or bread, and enjoy!
Salted or smoked fish is also served with this dish(bagheli ghatogh).
Absolutely, thanks so much for the reminder, my grandmother always used to do smoked fish on top of the steamed rice. So Good!
Thanks, Nelly for posting the recipe for the wonderful Baghali Ghatogh. So simple, yet delicious.
pleasure 🙂