Baghali Ghatogh

Eggs with Broad Beans & Dill

Baghali Ghatogh is a northern Iranian dish featuring eggs, broad beans, garlic, turmeric and dill. Traditionally it takes the form of a khoresh (stew) and it is served with kateh (Persian sticky rice) in the northern provinces such as Gilan and Mazandaran.

I was introduced to this dish as an adult and frankly wondered why I had missed out on this delight for so long! I love that it is vegetarian and quick to cook. However, as much as I love the fluffy white grains, I wanted an alternative to serving the dish with rice. I do love a potato and other carbs like noodles or pasta once in a while!

So I started to play around with the recipe and how I wanted to present it and landed at a fusion concept where I took a classic British dish (egg and chips) and Persian-afied it (totally made that word up). I reduced the water so my version of Baghali Ghatogh is no longer a stew and is more of shashuka type dish. I added some chilli and a squeeze of lemon juice to the broad beans while they were cooking to add an extra dimension to the flavours of the dish. The broad beans are cooked for less time than the traditional recipe to retain a pleasant bite, which also results in a lovely fresh green colour when you plate up.

I serve the Baghali Ghatogh alongside saffron chips and roasted tomatoes (as seen in the photo). The overall meal is well balanced, easy to prepare and quick to cook (although podding the broad beans can be a bit dull). Broad beans are in season throughout the summer and up to the end of September in the UK. For other times in the year, head to the frozen aisle in your supermarket and there should packs of frozen broad beans available. It’s a great weekday dish to add to your ‘go-to’ recipes.

Baghali Ghatogh

Eggs with broad beans and dill
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Course
Cuisine: Persian, Iranian
Keyword: tomatoes, egg recipes, potatoes, dill, broad beans
Servings: 4 (to 6)
Author: Mersedeh Prewer


For the Saffron Chips

  • 1.2 kg potatoes (if the dish is for 6 people, otherwise 200g of potatoes per person)
  • 1/8 tsp ground saffron
  • 2 tbsp vegetable oil
  • Salt and pepper (to taste)

For the Roast Tomatoes

  • 6 medium tomatoes (halved)
  • Olive oil (to drizzle on the tomatoes for roasting)
  • Salt and pepper (to taste)

For the Baghali Ghatogh

  • 25 g butter, ghee or oil
  • 600 g fresh or frozen broad beans (podded - stated grams reflects pre-podding weight)
  • 1 tsp turmeric
  • 1/2 to 1 tsp dried red chilli flakes or Aleppo pepper (optional)
  • 40 g fresh dill
  • 250 ml water
  • Juice of half a small lemon
  • 6 large or medium free range eggs
  • Salt and pepper (to taste)


  • Preheat the oven to 220°C (fan oven) / 200°C (conventional oven)  / gas mark 7 (gas oven).
  • Peel the potatoes and chop into your preferred chip or wedge shape. Wash the chips to remove the starch. Place the chips in a saucepan and cover with water.
  • Add the saffron and place the saucepan on a high heat.
  • Once the water boils, turn the heat down to medium and simmer until the potatoes are just cooked and tender – test with the tip of a knife. Turn off the heat and drain carefully, trying not to break any of the chips. Pour the oil over and season the potatoes. Place the potatoes on a baking tray and put into the oven for about 20 to 25 mins or until golden and crispy to your liking (check every 10 minutes).
  • Take the tomato halves, drizzle with olive oil and season and put in a separate oven dish and place in the oven for about 15 to 20 minutes.
  • Melt the butter in a frying pan over a medium heat and then add the garlic and stir.
  • Add the broad beans and stir for about 1 minute. Then add the turmeric and chilli flakes and stir until evenly distributed in the bean mixture.
  • Add the dill (reserving a pinch or two for garnishing the dish when plating up) and stir into the mixture.
  • Then add the water and lemon juice, stir and let it simmer for 2 minutes. Season the bean mixture and make holes to nest the eggs in. 
  • Crack the eggs into the holes and cover the frying pan with a lid. The egg yolks develop a white layer as they are cooking within a few minutes,  If you want them to be hard then cook for a minimum of 5 minutes after the white layer forms, otherwise for a gooey yolk anything up to 5 minutes with the lid on.
  • Turn the heat and the oven off. Season the eggs with salt and pepper, sprinkle the remaining dill over the Baghali Ghatogh and serve with your saffron chips, roasted tomatoes and some ketchup!

Leave a Reply