"This is actually the signature dish of my city. New York Times, published an article about this food a month ago. So I thought, okay, now it's out there so probably many English speaking, they can pronounce it, or if even if they can't, you know, they will learn it." Podcast Interview with Leila Episode 1
Baghali Ghatough (Fava Bean Stew)
Recipe courtesy of: Leila Nabizadeh and In My Kitchen Inc.
1/2 cup olive oil or butter
5 cloves of garlic, peeled and grated
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoon turmeric
3 pounds fresh or 1 pound frozen fava beans
1-1/2 cup fresh dill or 1/2 cup dried dill
Heat the oil in a medium-sized pot
- Add the garlic and sauté for 1 minute. Add the salt, pepper, turmeric, and fava beans, and saute for 2 mintues. Add the dill and saute for 3 minutes. Add 1½ cups (360ml) water, cover and cook for 10 to 15 minutes until the beans are tender.
Just before serving, add the eggs, cover, and simmer over medium heat for 3 to 5 minutes, until the eggs are set.
Give it a stir and adjust seasoning to taste.
Serve immediately over plain rice or bread, with thick yogurt.
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