Broad bean

I have been away from my blog for some months now due to a busy schedule, which included a four-week trip to Iran, which was amazing; returning home after a long time heightened my appreciation for the beauty of my country, its scenery, architecture and of course Persian food. Iran is beginning to open up a little and I noted a significant increase in tourist numbers. I can highly recommend a trip to Iran, despite how Iran is commonly depicted in much of the Western media.

Today, I thought I would share with you a dish from the Gilan province called Gaghala Ghatogh, which is in the north of Iran and a popular destination for Iranians to take a vacation, largely because it is close to the Caspian Sea and beautiful mountainous areas. the land its almost all green because of rice fields and you can smell the adore of rice from distance.I have fond memories of my parent taking us to the town of Shomai, which is in the province of Gilan, for our summer vacations.

Most of the food from this part of Iran includes a good amount of garlic and includes a wide range of fish dishes and Kateh, which is especially delicious.


Preparation time: 15 mins
Cooking time: 30 minutes
Vegetarian option: Yes
Serves: 4


750g podded broad beans (fresh or frozen)
2 medium onion, finely chopped
6 large cloves of garlic, finely chopped
60g organic ghee or butter
1tsp turmeric
25g fresh dill leaves, chopped
4 free-range eggs
Freshly ground black pepper


  1. Place the broad beans and 1 litre of boiling water in a saucepan, bring to boil and cook for 3 minutes or until the beans float in the water and are tender. Transfer the broad beans into a sieve and run under cold water until cool to stop them cooking further. Squeeze the beans from their skins and set aside.
  2. Melt half of the butter in a large frying pan on a low to medium heat, add the onion and stir coating the onion completely in butter. Cook for 5 minutes or until translucent and soft, stirring constantly.
  3. Add the garlic and cook for a further 10 to 15 minutes or until the onion becomes lightly golden, stirring constantly.
  4. Add the turmeric and stir for 20 seconds before adding the broad beans, chopped dill and the remainder of the butter and season and mix well. Cook for 3 minutes, stirring constantly.
  5. Crack the eggs on top of the bean mix and turn the heat down as low as possible and let it cook for 13 to 15 minutes until the egg white is cooked. Sprinkle some freshly ground black pepper on top and serve with Kateh (rice) or bread.



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