Name: Caspian Fava + Egg Khoresh (Baqala Qataq)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 4 to 6
Cuisine: Iranian
Ingredients: 1½ teaspoons turmeric; 3 lb (1.3 kg) Fresh fava beans in the pod, or 1 lb (450 g) frozen fava (second skins removed), you can also use, lima beans or edamame; 4 large eggs, chicken or duck; ½ cup (120 ml) olive oil or (110 g) butter; 1 tablespoon rice flour dissolved in 2 cups (480 ml) water; ½ teaspoon pepper; 7 cloves garlic, peeled and thinly sliced; 1½ cups (120 g) chopped fresh dill weed, or ½ cup (40 g) dried; 1½ teaspoons fine sea salt

Preparation info

Serves
4 to 6

Difficulty
Medium
Ready in
55 min

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

Around the Caspian they refer to khoresh as qataq. This khoresh is a perfect vegetarian dish when served over rice. Locals make this dish using a type of fava bean called pachlaq, which is long and white. But it’s also delicious made with fresh fava beans, lima beans, or even edamame. The photo shows the khoresh slow cooked in a clay pot (gamaj), which I bought in the Rasht bazaar by the Caspian Sea. On the table, the pot sits on its own wicker base (gamaj daneh).