Broad beans with garlic dill and egg - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Broad beans with garlic dill and egg By You Magazine - September 6, 2018 This delicious dish is from the Gilan province in northern Iran. Like so many recipes from the north of the country, it includes a generous amount of garlic. The combination of cooked garlic, butter, turmeric and dill produces a beautiful aroma and taste. I like to use baby broad beans even though they take longer to prepare. Baghali ghatogh can be eaten with bread or with rice and served for lunch or dinner. Atoosa Sepehr SERVES 4 750g podded broad beans (fresh or frozen) Salt 3 tbsp olive oil 2 large onions, finely chopped 6 large garlic cloves, finely chopped 2 tsp ground turmeric 50g butter 30g fresh dill leaves, chopped Freshly ground black pepper 4 eggs 1. Place the broad beans in a pan, add 1 teaspoon of salt and 1 litre of boiling water, bring to the boil and simmer for 3–6 minutes or until the beans float and are tender (cooking time will depend on the size and tenderness of the beans). Drain in a colander and rinse under cold water to prevent the beans from cooking further. 2. Squeeze the beans out of their skins and set aside. 3. Add the oil and onions to a large frying pan (about 30cm in diameter, ideally non-stick), and fry on a low to medium heat, stir to coat the onion in the oil, and fry for 10 minutes or until soft and lightly golden, stirring occasionally at first and then more frequently to prevent the onions from burning. 4. Add the garlic and cook for a further 2 minutes, then add the turmeric and stir for 20 seconds before adding the butter, stir until the butter has melted and then add the broad beans and chopped dill. Mix well and season to taste. Cook for a couple of minutes, stirring constantly. 5. Break the eggs onto the bean mixture in four different places and give the pan a couple of shakes to spread the egg white. Cook, uncovered, for 12–15 minutes. (If after 8–10 minutes the beans look dry or likely to burn, put the lid on for 2–3 minutes until the eggs are cooked to your liking.) Sprinkle some freshly ground black pepper on top before serving. Recipe from From a Persian Kitchen – Authentic Recipes & Fabulous Flavours From Iran by Atoosa Sepehr, published by Robinson, £26 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved