Baghala Ghatogh is one of the most beloved vegetarian dishes in Northern Iran, known for its simplicity and delicious flavors. Traditionally made with a special bean called “Pache Baghala” from Gilan, this recipe is adapted to use pinto beans, which are more widely available. With just a few ingredients, you can create a mouthwatering dish that will impress your family and friends.
Ingredients:
• 2 cups dried pinto beans
• ⅓ cup dried dill
• 4 cloves garlic
• 3 eggs
• 1 tablespoon turmeric
• ¼ teaspoon cinnamon
• 1 teaspoon salt
• ⅛ teaspoon pepper
• ¼ cup canola oil
• ½ tablespoon butter
Method:
1. Begin by soaking the pinto beans in a bowl of water overnight. This helps make the peeling process easier. After soaking, peel each bean by hand—this may take some time, but it’s worth it!
2. In a pot, heat the canola oil over medium-low heat. Finely chop the garlic cloves and add them to the pot. Along with the garlic, add the turmeric and dried dill, sautéing the mixture for a few minutes until it gains a nice color.
3. Stir in the cinnamon, salt, and pepper, then pour in 2 cups of boiling water. Lower the heat to medium-low and let the dish simmer slowly.
4. When the dish is nearly done, crack in the eggs, allowing them to cook alongside the other ingredients.
5. Baghala Ghatogh is typically served with fluffy white basmati rice.
Enjoy your meal, Nooshe Joon!
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