Cannellini Beans, Dill, and Eggs

BAGHALI GHATOG

IRAN

I like to use Rancho Gordo cannellini beans for this recipe as they are quite similar to those I saw being used in Iran, which are larger than regular cannellini. Also they peel easily, that is if you have the patience to spend the time peeling the beans one by one. I remember one particular stall in the market in Rasht, in Gilan in northern Iran, where they cooked baghali ghatog. The wife was slaving over the large pan stirring the eggs into the bean and dill mixture while the husband was peeling the beans one by one for the next batch. They were both quite old and I marveled at their dedication and energy making batch after batch of this wonderful vegetarian dish for people to eat there and then or for them to take home to eat with their families. Serve hot with barbari or lavash bread, or even plain rice.

SERVES 4

1 cup (200 g) dried cannellini beans, soaked overnight in plenty of water with ½ teaspoon baking soda

7 tablespoons (100 g) unsalted butter

4 cloves garlic, minced to a fine paste

½ teaspoon ground turmeric

4 cups (200 g) chopped fresh dill

Good pinch of saffron threads

Sea salt and finely ground black pepper

4 organic eggs

1. Drain and rinse the beans. Peel them one by one by nicking one corner to break the skin before peeling or squeezing it off.

2. Melt the butter in a large deep skillet over medium heat. Add the garlic and when it starts sizzling and is fragrant, stir in the turmeric.

3. Add three-quarters of the dill and the beans and sauté for a minute or two. Add 2 cups (500 ml) water along with the saffron and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes. Add the remaining dill and continue simmering until the beans are tender, about 15 minutes. Uncover the pan and reduce the sauce if it is still too thin. Season with salt and pepper to taste.

4. Make 4 shallow depressions in the beans for the eggs. Break an egg into each depression and season the eggs with salt and pepper. Cook until the eggs are done to your liking. Serve hot.