Broad Beans with Dill (Baghali Ghatoog)
Ingredients
- ⅓ cup unsalted butter
- 1 medium red onion, finely sliced
- 1 tsp finely minced garlic
- 1 tsp turmeric powder
- 600 g frozen broad beans, defrosted and peeled
- ¼ cup fresh dill, finely chopped or ¼ cup dried dill
- salt
- freshly ground black pepper
- Pinch of saffron
- ½ - ¾ cups water
- 4 eggs
Instructions
- In a medium-sized pan, over medium-high heat, melt butter and saute onions, for 5 to 7 minutes, or until they are golden. Add garlic and turmeric powder and fry until fragrant.
- Add the broad beans and fry for about 7 to 8 minutes until the excess liquid has evaporated and the beans have lightly browned. Add the dill and fry until the leaves have wilted. Add water, bring the liquid to a boil, reduce heat, and allow to simmer until the beans have softened. Stir in a pinch of saffron and season with salt and freshly ground black pepper.
- Using a spoon create 4 shallow wells in the bean mixture. Crack an egg into each well and cook for 5 minutes, until the eggs are cooked over easy. Season egg with salt and freshly ground black pepper.
- Serve with a side of bread,or as more traditionally served with some kateh rice on the side.