Baghala ghatogh is an Iranian dish related to northern cities that has many fans in all parts of Iran. The original baghala ghatogh can only be found in the north due to the use of duck eggs and special vegetables that are mostly found in the north. But there is no need to worry about preparing Gilani Baghala ghatogh in your own home. It may not have the same flavor, but it is very close to the essence of this delicious food. So go with cook plans to prepare this delicious food.
- broad bean: 500 grams
- Duck eggs or eggs: 3 pieces
- Dried dill: 5 tablespoons
- Olive oil: 1 cup
- Garlic: 1 plant
- Water: 1 liter
- Salt, pepper and turmeric: as needed
squeeze the garlic. Then fry in a frying pan with a little oil on heat until only the smell of garlic rises. Remove from heat and set aside.
Put the broad bean in a large bowl, then pour some water over it. Allow the broad bean to soak for 1 night. After this time, rinse the broad bean and set aside.
Roast the dill like garlic in a bowl with a little oil on the heat and when the perfume rises, remove the bowl from the heat and set aside.
Once all the steps are ready, it’s time to take a suitable pot and pour the garlic and broad bean into the pot and fry together. Add the necessary spices and then add the dill along with the water and olive oil to the baghala ghatogh and allow all the ingredients to cook for 1 hour.
When the broad bean is cooked and the water has evaporated a little and thickened, break the eggs into the stew and put the lid on the baghala ghatogh stew pot without stirring the eggs until the eggs are firm. Also, if you want, you can add eggs to the number of people.
When the food starts to oil and the eggs have hardened, your baghala ghatogh is ready.