Skillet of Persian baghala ghatogh fava bean and dill stew with poached egg

Baghala Ghatogh Recipe: Persian Fava Bean & Dill Stew

Baghala ghatogh is a fragrant fava bean and dill stew from Iran’s Gilan region, simmered with garlic and turmeric and finished with eggs poached right in the pot. It’s a simple, herb-forward dish that comes together quickly once the beans are cooked, and a favorite way to use fresh dill.

  • Prep time: 15 minutes (plus overnight soak if using dried fava beans)
  • Cook time: 45 minutes
  • Servings: 4

Baghala Ghatogh Ingredients

  • 2 cups dried fava beans, soaked overnight and peeled (or 3 cups frozen peeled fava beans)
  • 1 bunch fresh dill, finely chopped (about 1 cup)
  • 4-6 cloves garlic, minced
  • 1 tsp turmeric
  • 2-3 eggs
  • 2 tbsp oil or butter
  • Salt and pepper to taste

How to Make Baghala Ghatogh

  1. If using dried fava beans, drain the soaked beans and simmer in fresh water until tender, about 45-60 minutes. Frozen fava beans just need a quick 5-minute simmer.
  2. In a wide pot or deep skillet, heat the oil and sauté the minced garlic over low heat until fragrant, about 1-2 minutes. Stir in the turmeric.
  3. Add the cooked fava beans and chopped dill along with a splash of water. Simmer uncovered for 15-20 minutes, until the dill wilts into the beans and the flavors meld.
  4. Season with salt and pepper.
  5. Make a few small wells in the mixture and crack the eggs directly into them. Cover and cook over low heat until the eggs are just set, 5-7 minutes.
  6. Serve hot straight from the pot, with flatbread or over rice.

Short on Time? Try the Ready-Made Version

Peeling and cooking dried fava beans takes patience. If you want the flavor without the prep, Goaldees carries a ready-to-eat canned baghala ghatogh — just heat and serve over rice. Fresh dried dill is also worth keeping on hand for topping it or building the dish from scratch.

Tips for the Best Baghala Ghatogh

  • Peel the fava beans if using the dried kind — the tough outer skins don’t soften enough to eat and leave the stew gritty if left on.
  • Don’t skimp on dill — this dish is meant to taste strongly of it; a full bunch is standard, not excessive.
  • Poach the eggs gently — low heat and a covered pot keeps the yolks soft rather than overcooked.

Frequently Asked Questions

What is baghala ghatogh made of?

Baghala ghatogh is made from fava beans simmered with fresh dill, garlic, and turmeric, then finished with eggs poached directly in the pot.

Can I use frozen fava beans instead of dried?

Yes — frozen peeled fava beans work well and only need about 5 minutes of simmering, compared to the overnight soak and 45-60 minute cook time dried beans require.

What region is baghala ghatogh from?

It originates from Gilan, a province on Iran’s Caspian coast known for dill- and herb-forward dishes.

Is there a faster way to make baghala ghatogh?

Yes — Goaldees sells a ready-to-eat canned baghala ghatogh, so you can skip the bean-peeling and cooking and just heat and serve over rice.

Shop the Ready-Made Version

Skip the bean-peeling and try authentic baghala ghatogh from Goaldees (also searched as Goldis), shipped fresh, nationwide across the US. Shop Can Foods.

Not sure which stew to try? See our Persian khoresht guide comparing this and 3 other classics.

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