Anyway, the one Middle Eastern recipe that I've had bookmarked is not from a cook book, but a blog called Bottom of the Pot. In fact I have had this Persian recipe for Spring Fava Bean (Broad Beans), Dill and Egg Stew known as Baghali Ghatogh bookmarked for over two year ago. I was greedily reminded of it when I was at the library and was flicking through Sabrina Gayour cookbook Persiana. My version is visually probably more closer to Sabrina's as I was cautious with the dill, but the recipe I followed and adapted a little was definitely from Bottom of the Pot. Dill is not a herb I use much in my cooking and was nervous about overpowering the dish with a herb that I am not overly fussed about.
One of the reasons this recipe was on the back burner was that I was waiting for the broad beans season. Well fortunately for me, I had picked up some broad beans from a rural market, but it was not enough for this recipe, so I decided to substituted it with some dried butter beans, which I soaked overnight and then cooked.
And then I followed the recipe, adapting it a little (see below).
Turmeric Butter Beans with Dill, Garlic and Eggs
Serves 2 - 4
175g dried butter beans, soaked overnight. Then drained and cook in water until tender. Drain and set aside.
3 - 4 tablespoon olive oil
4 garlic cloves, crushed
2 spring onions, finely sliced
1 - 2 teaspoon turmeric powder
Salt and pepper to taste
Bunch of fresh dill, finely chopped plus extra for garnish
100ml vegetable stock
50g of butter
Optional: Feta cheese for serving
In a wide pan, heat the oil, then stir in the garlic until soft and translucent. Then stir in the beans and cook for a few minutes, before stirring in the turmeric, seasoning, dill (bit at a time if you are like me, bit cautious) and stock. Bring to a simmer and stir now and again, but not too much as the butter beans must retain their shape.
Allow the stock to reduce, taste and adjust seasoning if necessary.
Add the butter and allow to melt, then crack the eggs into the pan and put the lid on. Cook until the eggs begin to set, this may take up to 10 minutes.
Serve sprinkled with extra dill and optional feta cheese.
I was not completely sure how to serve the finished dish, it was only later on thanks to Naz that I realised it was typically served with rice, but the following day I decided to serve it as a brunch dish with some sliced roasted potatoes. It was different and rather delicious. I would describe it as an Iranian or Persian Shakshuka. I am so wishing to make this dish again, but this time will have to be with fresh broad beans and there will be plenty around soon. This recipe was made by fellow blogger Rainbow Chard.
I have another bookmarked recipe that will be showcased tomorrow as I soaked an entire packet of dried butter beans, but if you wish to make the authentic recipe for Broad Beans, Dill and Egg Stew known as Baghali Ghatogh a go, then follow the link; or Sabrina Ghayour version of Broad Beans with Garlic, Dill and Eggs. I am sharing my version with Dom over at Belleau Kitchen for Simply Eggcellent: Anything Goes Challenge; and Tinned Tomatoes for Meat Free Mondays.