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فهرست ممتازترین دستورهای کافه شمشیری

اینجا چکیده ای از بهترین دستورهای سایت به زعم نگارنده رو داریم. آرشیو فخمیه سایت، چون صدفی پر در، حاوی دستورهای بی شماری هست و لذا انتخاب این لیست برای بنده بسیار سخت بود. معیار گزینش، یادآوری لذت چشایی بنده پس از صرف غذای مورد نظر و استقبال عمومی خوانندگان از دستور مورد نظر بود. اگر دستور دیگه ای طی این سالیان دراز نظر شما رو جلب کرده، وارد منوی ثابت شما شده، و یا خاطره خوشی برای شما خلق کرده همین جا کامنت بدید و سایرین رو از این مهم مطلع سازید.  1)انواع  خوراک با گوشت بره: i.ماهیچه، ران،  یا شانه بره:  باقالی پلو با ماهیچه گوسفند آبگوشت کشمیری رون بره پروونسال به روش سو-وید شونه گوسفند با نخود و آب انار ران گوسفند تنوری بریونی (غذای اصفهانی) مدرن~تلیت کشک نوین ماهیچه گوسفند بِرِیز شده در شیر ii.گوشت بره چرخ کرده: کوفته بره با ادویه جات معطر و سس ارده و لیمو

Baghali ghatogh; North Iranian fava bean and egg stew.

"Baghali" means "Fava bean" in Farsi and "Ghatogh" is an old Persian word meaning “Stew.”  So yes! This is a fava bean stew from the North Iranian Caspian region. It is a great vegetarian dish which is nutritious, due to the starch furnished by the beans and protein form the eggs.

Allergy alert:  Fava beans can cause serious allergic reactions in susceptible individuals. Check this link for more details. Make sure you inform your guests of their existence. 

14.1 Oz (~400 gr) fresh fava beans (British Eng: Broad beans), shells removed
2 TBSP crushed garlic
¼ cup extra virgin olive oil, divided
3.52 Oz (~100 gr) dill
1/2 TSP turmeric
2 cups water
Lime juice, salt, and pepper to season
4 eggs
1 TBSP creamed fish roe (optional)*

* The dish is traditionally served with a piece of slated or smoked fish. The roe is incorporated to imitate that. If not interested, either serve it with one of the aforementioned or simply just ignore it (especially if you’d like to keep it vegetarian)

Brown the garlic in half of the oil. Blend the other half of the oil with the dill.

Skin the beans (rather labor intensive but very important; It is very tempting to just add them skin on. Don't!). Add the turmeric and fry in oil. Then add the beans, dill oil mixture and some water. Season with salt and pepper and drops of lime juice. Don’t go liberal with the lime juice cause this stew is not meant to be sour (unlike other north Iranian recipes). Just drops to achieve the flavor balance.  Add the roe, if chose to use it.

Cook for 10 minutes over medium heat till the stew is thick (from beans starch) and beans are fully cooked. Traditionally, at this stage eggs are added and are cooked for a couple of minutes without stirring till they are set. I prefer them poached as it is visually appealing and also as runny yolks act as a sauce and enrich the dish.