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!