Baghali Ghatogh

Ingredients

Dried lima beans

2 cups

Vegetable oil

2 tablespoons

Garlic

3 cloves, minced

Turmeric

1/2 teaspoon

Ground cumin

1/2 teaspoon

Salt

1 teaspoon or to taste

Fresh dill

1 cup, chopped

Eggs

4, beaten

Lemon juice

2 tablespoons

Saffron

1 pinch, optional

Instructions

1. Soak the dried lima beans in water overnight. After soaking, drain and rinse the beans.
2. Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sauté until it becomes fragrant.
3. Add the soaked lima beans to the pot. Sprinkle the turmeric, ground cumin, and salt over the beans. Stir well to ensure the beans are evenly coated with the spices.
4. Pour in enough water to cover the beans. Bring the water to a boil, then reduce the heat to low. Cover the pot and let the beans simmer for about 30 minutes, or until they become tender.
5. Stir in the chopped dill. Allow the mixture to cook for an additional 10 minutes.
6. In a separate bowl, beat together the eggs and lemon juice. Slowly pour this mixture into the pot, stirring gently to incorporate it into the stew.
7. Continue to cook the mixture for another 5 minutes, stirring occasionally. The eggs should be fully cooked and the mixture should have thickened slightly.
8. If using saffron, dissolve it in a tablespoon of hot water. Drizzle this saffron water over the dish just before serving to enhance its aroma and flavor.
9. Serve your Baghali Ghatogh hot, ideally with steamed rice or warm bread.