Baghala Ghatogh

This is another one of those fry things in a pan and top with an egg dish. It hails from Iran and is really very tasty.

Ingredients
serves 2
500g broad beans (podded weight)
6 large garlic cloves, finely chopped
3 tsp turmeric
30g fresh dill, finely chopped
2 large free-range eggs
3 tbsp olive oil

400ml vegetable stock (or water)

sea salt, crushed

freshly ground black pepper

Method

Skin the broad beans by quickly dropping them into boiling water, then remove and slit one end, squeezing out the green broad bean.

Heat a large deep frying pan over a low heat. Add around 3 tbsp of olive oil and cook the garlic slowly until it softens. Add the turmeric and cook for a few seconds before adding the broad beans.  Turn up the heat to medium and stir often to avoid the beans from sticking. 

Cook for 5 minutes, then add the chopped dill (keeping some dill for garnish later). Stir in well. 

Pour in the veg stock (or water) and bring to a boil. Taste and season with black pepper and salt to taste.  Turn down the heat back to low and reduce to simmer. Continue to cook for around 20 minutes.  Add some water if it requires.

After 20 minutes crack the eggs on to the surface of the stew and cover the pan with a lid. Leave for between 5- 10 minutes until the egg white is cooked through but the yolk is still runny.  

Scatter some dill over the dish and serve with a flatbread or some boiled white rice.