Caspian Fava Bean and Egg Braise

Name: Caspian Fava Bean and Egg Braise (Baqala qataq)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Iranian
Ingredients: 3 pounds (1.3 kg) fresh, or 1 pound (450 g) frozen, fava or lima beans, or edamame (second skin removed); 3 pounds (1.3 kg) fresh, or 1 pound (450 g) frozen, fava or lima beans, or edamame (second skin removed); 3 to 5 duck or chicken eggs (according to your fancy); 1½ cups (125 g) chopped fresh dill, or ½ cup (40 g) dried; ½ teaspoon pepper; 2 teaspoons fine sea salt; 3 pounds (1.3 kg) fresh, or 1 pound (450 g) frozen, fava or lima beans, or edamame (second skin removed); 1½ teaspoons turmeric; ½ cup (120 ml) olive oil or butter; 7 cloves garlic, peeled and grated; ½ cup (120 ml) olive oil or butter; 3 to 5 duck or chicken eggs (according to your fancy)

Baqala qataq

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
50 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

½ cup (120 ml) olive oil or butter
7 cloves garlic

Asia
Iran
Main course
Side dish
Starter
Gluten-free

Method

Heat the oil in a medium-sized clay pot or sauté pan over medium-low heat. Add the garlic and sauté for 1 minute. Add the salt, pepper, turmeric, and fava beans, and sauté for 2 minutes. Add the dill and sauté for 3 minutes. Add 1½ cups (360ml) water, cover and cook for 10 to 15 minutes until the beans are tender. Keep warm until ready to serve.
Just before ser