Baghali Ghatogh (Fava Bean Stew)

Yield:

4 to 6 servings

¼cup olive oil

5 to 10large garlic cloves (depending on preference), finely grated

1teaspoon ground turmeric

400 gr double-peeled frozen fava beans, thawed (see Tip), or 2 (15-ounce) cans butter beans, lima beans
or cannellini beans, rinsed

2large bunches fresh dill (about 8.5 ounces), stems trimmed, finely chopped, or ¼ cup dried dill

Kosher salt (such as Diamond Crystal) and black pepper

3 to 4large eggs

Add the oil and garlic to a medium pot, then set it over medium-low heat. Cook the garlic, stirring often,
until fragrant and cooked, taking care not to burn it, 5 to 7 minutes. Add the turmeric, stir and cook until
fragrant, about 30 seconds. Add the beans, dill, 1½ teaspoons salt and ¼ teaspoon pepper. Stir gently so
the beans don’t break, and cook for about 3 minutes, just so the flavors meld and no longer taste raw.

Increase the heat to medium-high, add enough water to cover the beans, about 2 cups (or more as
needed, if you’re using cannellini beans, which absorb more liquid), and bring to a gentle boil. Partially
cover with the lid barely ajar, reduce the heat to medium-low, and gently simmer, stirring occasionally,
until the beans are tender, but still maintain their shape (no mushy beans please), and the flavors have
come to life, about 12 minutes.

Taste the beans and liquid for salt and pepper, and adjust as needed. The stew should be juicy enough
to serve over rice, but if it seems too liquidy, remove the lid and cook a little longer to reduce it, keeping
in mind that the eggs will also thicken it up. Add a little more water if the stew is too thick.

Increase the heat to medium and add the eggs one at a time. If poaching whole eggs, use 4 eggs and
make individual wells in the stew before adding each egg. Cook, uncovered, until the whites set and the
yolk is cooked to desired consistency, 3 to 5 minutes. (Alternately, you can stir the eggs in: Add 3 eggs,
then run a spoon through each egg to break them apart and cook, slightly covered, until the eggs set,
about 3 to 5 minutes.) Taste, add more water if the stew is too thick, adjust seasoning and serve.