Baghali Ghatogh

Baghali ghatogh comes from Gilan, the lush green province along Iran’s Caspian Sea, where fava beans and dill grow in abundance. It is a humble one-pot dish of beans and herbs, simmered with garlic and finished with eggs that poach gently right in the sauce. Locals eat it with rice and often a glass of sour yogurt drink, and everyone has a grandmother who claims the best recipe. It is one of those dishes that seems too simple to be special until you taste it — then you understand why the Caspian coast never tires of it.

Bright green, garlicky, and crowned with soft eggs

The stew is bright green and brothy, with soft, buttery fava beans and a bold hit of fresh dill and garlic. The eggs, cooked just until the whites set, add richness that turns the whole thing into a satisfying meal. Serve it over a mound of plain rice and break the yolks into the sauce as you eat. Leftover beans keep well and are delicious stirred into eggs the next morning.

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