(Persia Digest) – Don’t just visit historic sites when you travel to Iran. Try out the delicious local Persian cuisine which will, no doubt, leave you with mouth-watering memories long after.
One of these appetizing dishes is called Baghala Ghatogh, from northern Iran, by the Caspian. It is also known as Baghali Khoresht or Khoresht-e Gol dar Chaman.
This stew has a soft, concentrated texture. It is originally from Guilan Province and is traditionally accompanied with rice and a side dish of smoked fish.
Follow the recipe below.
Ingredients (serves 2)
2 Cups of agricultural beans (Rashti beans or Pacheh Baghala)
1-2 tbsp dried dill weed
2-3 tsp grated garlic
1 tsp turmeric
Salt and pepper to taste
Pour a little oil in a pot and stir fry the grated garlic slightly. Add the skinned beans and fry for 2-3 minutes.
Turmeric is the main spice in this dish, used more freely than in other Iranian dishes (but it can be used more economically if you don’t like the strong taste to come through). Once the beans have fried, add the turmeric and the dill weed (1 or 2 tbsp according to taste). Fry for a minute and add 1 to 1½ cups of water to the pot. Bring to the boil and allow to cook until the beans are soft.
Add salt and pepper at the end of the cooking and break the eggs in the stew. Cover the pot and allow the eggs to cook.
Butter (vegetable or animal fat) are sometimes added to make the dish tastier.
Click on Persian Kitchen for more recipes.