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Baghali Ghatogh (Persian Beans and Eggs Stew)

A cozy Persian stew where tender lima beans simmer with garlic, turmeric, and dill, then gently cradle soft eggs. Creamy, fragrant, and comforting, it is a simple dish that feels warm, nourishing, and quietly special on any table.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Stew
Cuisine: Persian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups lima beans fresh or frozen
  • 4 eggs
  • 3 cloves garlic finely chopped
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp dried dill or 2 tbsp fresh dill
  • 1 cup water
  • salt to taste
  • black pepper to taste

Equipment

  • Cooking Pan

Method
 

  1. Heat olive oil in a pan over low heat. Add chopped garlic and cook gently until fragrant, about 30 seconds.
  2. Add turmeric and stir well to release its color and flavor.
  3. Add lima beans and mix until coated with the garlic and turmeric.
  4. Pour in water, cover, and simmer for about 20 minutes until beans are tender.
  5. Add dill, salt, and black pepper. Cook for another 5 minutes.
  6. Crack eggs gently over the beans, keeping yolks intact.
  7. Cover and cook on low heat until eggs are softly set.
  8. Remove from heat and let rest for a few minutes before serving.

Notes

Use fresh dill if available for a brighter flavor. Avoid overcooking the eggs to keep them soft and creamy. You can add a squeeze of lemon or chili flakes for variation.