Baghala Ghatogh (Persian Fava Beans Stew)

Baghala ghatogh  is a northern Iranian speciality dish in Gilan and Mazandaran provinces. Traditionally it made beans, dill, poached eggs and spiced with turmeric.
For making this dish needs a type of beans called ‘Pache baghali’ but out of Iran it’s difficult to fine it, so ‘Fava beans or broad beans’ are good substitute.

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Baghal 
ghatogh, is a vegetarian dish. Northern part of Iran is called ‘ Shomal=North’. So northern part of Iran is located near Caspian sea. It’s a beautiful green land with famous Persian rice and tea fields and forests.
North of Iran is one of favourite destinations for summer time with amazing nature, clean weather far from air pollution and loads of beautiful villas for rent. People are so friendly and welcoming with tasty meals such as baghal 
ghatogh.

 

Ingredients

  • 250 g Fava beans (broad beans), shelled and peeled 
  • 50 g fresh or dried dill, finely chopped
  • 30 g butter
  • 3 cloves garlic, grated
  • 2-3 whole eggs
  • 1 tsp turmeric
  • Salt and pepper to taste
  • Oil

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Preparation
Melt the butter in a skillet over medium heat. Sauté grated garlic for 1 minute. Add fava beans and sauté five minutes.
Add chopped dill, turmeric, salt and pepper. Fry 2-3 minutes. 


Add 2 cups of water, bring it to a boil. Reduce heat, cover the pot with a lid and simmer for 20 minutes. In last 10 minutes, crack the eggs into the stew and cook until eggs are cooked.
Baghala ghatogh can be served either with steamed rice or  flat bread. Serve one whole poached egg on top of each serving dish.
Hope you enjoy this healthy- easy and delicious beans stew.

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Persian Turmeric Rice (Dampokhtak)

Dampokhtak is traditional Persian steamed rice. It’s made with fried onion, dried yellow fava beans, rice and turmeric. It’s one of easiest  and simplest Iranian rice dishes. Turmeric powder with lovely earthy taste is main spice of this dish.

DSC_0978DSC_0001Ingredients

2 cups rice, rinsed under cold water
1 cup dried yellow fava beans, cooked boiled
1 large onion, sliced thin
1tsp turmeric powder
Salt and chilli flakes to taste
Butter

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Method
In a pan, melt the butter and add onion. Sauté until slightly golden. Add turmeric and stirring frequently.

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In a pot, bring to a boil 3 cups of salted water; add rice, fried onion, cooked beans, and chilli flakes. Gently stir to blend all ingredients. Place the lid and cook over medium heat for 20 minutes.

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Once rice is ready, transfer dampokhtak to a serving dish with pickled vegetables, Greek yogurt or salad.
It’s simple and delicious rice dish, good choice for vegetarian as well.

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Persian Dill and Fava Beans Rice with Lamb Shank

Dill/fava beans rice with lamb shanks is one of the mosttttttt tastiest and popular dishes in Iran and usually serves in especial occasions and events. Rice with fava beans ( broad beans) is called ‘ Bahagli polow’ in Farsi and the beautiful tender lamb shanks which is called ‘ Mahicheh’ in Farsi is a luxurious dish that was one of favourite dishes of Persian king from Safavid dynasty ( 400 years ago).

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You might make this dish either with chicken breast/thigh or lamb shank.
I hope you have chance to try this gorgeous meal.

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Ingredients
4 cups rice
2 pieces lamb shanks
2 large onions, finely chopped
2 cups cooked fava beans
150 g dried dill ( fresh dill)
1tsp cinnamon powder
1 tbsp rose petals powder
¼ tsp cardamom
½ tsp turmeric
Saffron threads
1 orange
1 lime
2 potatoes, thinly sliced
2 small stalks of parsley ( it could be rosemary, thyme or parsley as well)
Salt- chili powder
Oil
Butter

Preparation
Heat the oil in a pan. Add chopped onions with turmeric and cinnamon powder and sauté until soft. Wash and drain lamb shanks. Add the meat to the onions and fry for about 15 minutes or until turns brown.


Zest the lime. In a bowl with orange juice, add lime peel add pinch of chili powder and saffron thread, mix all together. Add this juice to the fried meat. Pour 1 liter water into the meat pot and let it to cook until tender. Once it’s cooked season it with salt.
Cook fava beans then peel the skin off of the beans. Set aside.


Wash the rice. Pour the rice into salted water and soak it for about 1 hour. In a large pan, bring water to boil. Pour off salted water from rice and pour it into boiling water. Let to boil for 10 minutes. Add cooked beans just before strain the rice.


Drain and rinse the rice with tapped water. In a large pot/pan apply oil. Take potato slices one by one. Put one parsley leave on the potato slice ( as you see in the photo) . Apply all potato slices across the pot. Add a layer of rice, then spread dried dill top of the rice, then pinch of rose petals powder and at the end pinch of cardamom powder. Then second layer of rice and again some dried dill, rose petals and cardamom powder. Place some pieces of butter top of the rice, it will give so good taste to the rice. Cover the pot with a lid and let to cook for 20 minutes with low heat.
Once it is ready. Serve the rice and garnish with saffron ( if you like) and remove crusty potatoes and serve with rice, lamb shanks, pickles , salad or yogurt.

 

 

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