Persian-style lima beans with eggs (Baghali Ghatogh)
Baghali Ghatogh is one of the most beloved traditional vegetarian dishes from northern Iran, particularly the lush provinces of Gilan and Mazandaran. Known for its comforting texture, fragrant herbs, and golden color, this dish celebrates the simplicity and richness of Persian home cooking. Traditionally, it’s made with tender fava beans, fresh dill, garlic, turmeric, and eggs gently poached right into the stew. The result is a warming, satisfying meal that’s both nourishing and full of character. Check out my fava beans recipe here.
But since fava beans can be hard to find outside Persian or Middle Eastern markets, I’ve created a delicious variation using lima beans—a readily available substitute that beautifully mimics the creamy texture and mild flavor of fava beans. The result is just as authentic, aromatic, and wholesome.
Why Lima Beans Work So Well? Lima beans are a fantastic alternative to fava beans because of their soft, buttery consistency and neutral flavor. When simmered with garlic, dill, turmeric, and a touch of lemon, they absorb all the spices, creating a stew that’s rich, earthy, and comforting. Plus, lima beans are a great source of plant-based protein, fiber, and minerals like magnesium and iron—making this dish a nourishing option for any time of year.
This version of Baghali Ghatogh stays true to the spirit of the original. You only need a few ingredients—beans, garlic, dill, eggs, and turmeric—but the combination is deeply flavorful. The eggs, cracked directly over the stew and baked or poached until just set, add a silky richness and extra protein, turning the dish into a complete meal.
Every element in this dish supports gut and hormone health:
Lima beans provide plant protein and fiber for steady energy and digestive balance.
Turmeric and garlic bring powerful anti-inflammatory and immune-supportive benefits.
Eggs add healthy fats and complete protein.
Dill supports digestion and adds a bright herbal aroma that ties the dish together.
How to Serve It? Traditionally, Baghali Ghatogh is served with kateh, a Persian-style rice cooked until soft and buttery. For a gluten-free twist, you can also enjoy it with basmati rice, gluten-free flatbread, or creamy polenta. It’s perfect for a cozy lunch, a nourishing dinner, or even as a make-ahead meal for the week.
RECIPE
Ingredients
1000 g boiled lima beans
200 g tomatoes, chopped
25 g fresh dill, chopped
75 g green garlic or green onions (or a mix of both), chopped
Spices: ½ tsp cumin powder, 1 tsp turmeric powder, 1 tsp salt, ½ tsp black pepper
3 eggs
1 Tbsp lemon juice
2 Tbsp avocado oil, animal fat, or your preferred cooking fat
1 cup hot water
Instructions
Sauté the aromatics: Heat the oil in a pot over medium heat. Add the chopped green garlic (or onions) and spices, and sauté for about 30 seconds until fragrant.
Add the beans and vegetables: Stir in the lima beans, chopped tomatoes, dill, lemon juice, and hot water. Mix well and let it simmer for about 20 minutes, stirring occasionally. Add more water if you prefer a stew-like consistency.
Bake the eggs: Preheat the oven to 400°F (200°C). Transfer the bean mixture into an oven-safe dish, make small wells, and crack the eggs on top. Bake for about 5 minutes, or until the eggs are cooked to your liking.
Alternatively, you can keep the beans in the pot, add the eggs, cover with a lid, and cook on low heat until the eggs are set.
Serve and enjoy: Serve warm with rice, gluten-free bread, or creamy polenta for a wholesome, naturally gluten-free, and protein-rich 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