Bean feed

Author Notes

Baqali Qatoq (Persian Broad Bean Stew)

Description: Baqali Qatoq is a flavorful and hearty vegetarian stew from the Gilan province of Iran. It features broad beans (fava beans), dill, garlic, and eggs, simmered in a rich broth. It’s typically served with rice.

Ingredients:

1 tablespoon olive oil
4-6 cloves garlic, minced
1 teaspoon turmeric powder
1 cup dried broad beans (fava beans), soaked overnight and peeled (or 2 cups fresh/frozen, peeled)
1 cup chopped fresh dill
4 cups water or vegetable broth
Salt and pepper to taste
2-3 eggs
Instructions:

Sauté Aromatics: Heat the olive oil in a pot over medium heat. Add the minced garlic and turmeric powder and sauté for about 1 minute, until fragrant, being careful not to burn the garlic.
Add Beans and Dill: Add the soaked and peeled broad beans (or fresh/frozen beans) and chopped dill to the pot. Sauté for another 2-3 minutes, stirring occasionally.
Add Liquid and Simmer: Pour in the water or vegetable broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 45-60 minutes, or until the beans are tender and the stew has thickened slightly. If using fresh or frozen beans, cooking time will be shorter, around 20-30 minutes.
Create Wells and Add Eggs: Gently create small wells in the stew with the back of a spoon. Crack an egg into each well. Cover the pot and let the eggs poach in the stew for about 5-7 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your preference).
Serve: Serve the Baqali Qatoq hot, garnished with fresh dill, if desired. It’s traditionally served with rice (Persian steamed rice, polo, is ideal).
Notes:

Broad Beans: If using dried broad beans, soaking them overnight is essential to soften them and reduce cooking time. Peeling the beans is also important for a smoother texture. You can buy peeled, dried broad beans to save time.
Fresh Dill: Fresh dill is key to the flavor of this stew. If you must substitute, use dried dill sparingly (about 1 tablespoon).
Consistency: Adjust the amount of water or broth to achieve your desired stew consistency.
Eggs: The eggs can be cooked to your preferred level of doneness. Some people prefer the yolks to be fully cooked, while others like them runny.
Vegetarian/Vegan: This dish is naturally vegetarian. To make it vegan, omit the eggs. You can add a can of butter beans or chickpeas for creaminess.
Enjoy! —titi