Persian-style fava beans with eggs (Baghali Ghatogh)
Baghali Ghatogh is a traditional vegetarian dish from northern Iran, particularly the provinces of Gilan and Mazandaran.
This fragrant stew is made with tender fava beans, fresh dill, garlic, turmeric, and eggs that are poached right into the dish. Typically served with kateh, a soft, buttery Persian-style rice, or flat bread (gluten-free in this case) it’s especially beloved in spring when fava beans are in season and herbs are at their most vibrant.
So, how did I come to cook a Persian dish like this? Quite simply—I had an abundance of fava beans and dill in my garden this year. And as always, my creative process starts with what’s growing, what’s available, and how I can turn it into something deeply nourishing. This time, it led me to a dish that’s not part of my cultural background, but instantly felt familiar.
Each ingredient plays a special role:
Fava beans add creaminess, subtle sweetness, and are loaded with fiber. You can make this dish with other beans like lima or butter beans.
Fresh dill brings brightness and that unmistakable grassy, herby lift—along with a dose of antioxidants.
Eggs, gently poached into the stew, add richness and sustaining protein.
Garlic and turmeric deliver warmth, depth, and a grounding sense of comfort.
There’s something beautifully medicinal about it all—warming, calming, and good for the gut. It’s proof that whole, real ingredients from the earth, cooked with intention, are some of the best “medicine” we have.
If you’ve never tried Baghali Ghatogh, I wholeheartedly recommend giving it a go—especially if you’ve got fresh herbs or fava beans on hand. It’s a beautiful way to explore a corner of Persian cuisine: humble in its preparation, rich in tradition, and absolutely satisfying.
RECIPE
Ingredients
550 g fresh fava beans (or substitute with cooked lima or butter beans)
50 g fresh dill, chopped
30 g green garlic or green onions, chopped
4 cloves garlic, minced
1 tsp pink Himalayan salt
1 tsp turmeric powder
1/2 tsp black pepper
4–5 eggs
2 Tbsp avocado oil or animal fat
2.5 to 3 cups hot water
Instructions
Heat the oil in a pot over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the beans and spices (salt, turmeric, black pepper). Stir well and sauté for about 10 minutes, stirring occasionally.
Add the chopped dill and green garlic or onions. Mix well. Pour in the hot water and cover with a lid. Simmer for 20 minutes, stirring occasionally. Add more water if needed, depending on your preferred consistency (more water for a stew-like texture).
After 20 minutes, crack the eggs directly on top of the beans. Cover again and cook for another 5 minutes, or until the eggs are done to your liking.
Serve warm with rice, gluten-free bread, or polenta for a nourishing, gluten-free meal.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana