Baghala Ghatogh

Wash the beans and soak in water for one whole day. Then remove their skins. Peel the garlic cloves and chop finely and sauté in a oil in a pot. Add in the peeled beans and
Monday, December 19, 2016
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author: علی اکبر مظاهری
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Baghala Ghatogh
Baghala Ghatogh

 

Translated by, Samira Hasanzadeh
Source: rasekhoon.net


 

The authentic dish is tried in the north of the country especially in Gilan.
Ingredients
Special beans grown in Gilan known as Pach Baghala, 250 g
You can replace with Flageolet or cannellini beans or even cranberry beans
Butter, 200 g
Garlic bulb, 1 no
Eggs, 3 to 4 nos
Dried dill, 100 g
Turmeric powder, 1 tsp
Salt and pepper, as per taste
Baghala Ghatogh
Directions
Wash the beans and soak in water for one whole day. Then remove their skins. Peel the garlic cloves and chop finely and sauté in a oil in a pot. Add in the peeled beans and sauté as well.
Sprinkle in turmeric powder and stir in dried dill, keep sautéing. Then add in water so that it covers the beans, almost one knuckle above the beans. Reduce the heat to low and allow to cook. Make sure not to crumble the beans.
Season to taste with salt and pepper. Crack in 3 Eggs in a bowl and beat well. Add them into the pot. Close the lid and allow till the eggs are solid. The dish is ready. Turn off the flame and remove to a deep-bottomed plate. Make a sunny side up egg in a small saucepan and place it on top of the stew right in the center. Serve hot with rice. Bon Appetit!
Cooking points,
If you sauté the beans before cooking them, they won't get crushed.
The Stew should contain a bit water, sort of thin. So do not cook too much till all the water is evaporated.
You can replace dried dill with fresh dill but its amount differs. 1/2 cup fresh dill would do.

 



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