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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:  

Baghali ghatogh; North Iranian fava bean and egg stew.

"Baghali" means "Fava bean" in Farsi and "Ghatogh" is an old Persian word meaning “Stew.”  This North Iranian Caspian region stew could be considered as a Persian style Shakshuka, a great vegetarian dish that is nutritious due to the starch furnished by the beans and the eggs 'protein. As a general rule, one should look to the Caspian region, if in search of great Iranian vegetarian dishes.

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 presence. 

2 TBSP crushed garlic
2 TBSP olive oil
3.52 Oz (~100 gr) fresh dill, finely chopped
1/2 TSP turmeric
1 cup water
Lime juice, salt, and pepper to season
14.1 Oz (~400 gr) fresh Fava beans (British: Broad beans), shells removed
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 the oil. Add the chopped dill and turmeric. Add the water, cover the pan, and let the dill cook over medium-low heat for 10 minutes. In the meantime, remove the skin from the beans (rather labor-intensive but very important; It is very tempting to just add them skin on. Don't!).

Increase the heat then add the beans. Cook for five minutes or until the beans are soft and about to break down. 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.  
Crack the eggs and cover the pan until the eggs are set.
Add the roe, if chose to use it, and serve with rice, olives, and pickled garlic.