Broad Beans with Garlic, Dill and Egg

Atoosa Sepehr

Atoosa Sepehr

30th November 2018
Atoosa Sepehr

Broad Beans with Garlic, Dill and Egg

This delicious dish is from the Gilan province in northern Iran. Like so many recipes form the north of the country, it includes a generous amount of garlic. The combination of cooked garlic, butter, turmeric and dill produces a beautiful aroma and taste. I like to use baby broad beans even though they take longer to prepare. Baghali Ghatogh (Broad Beans with Garlic, Dill and Egg) can be eaten with bread or with rice and served for lunch or dinner.


  • Serves 4
  • 750g padded broad beans (fresh or frozen)
  • Salt
  • 3 tbsp olive oil
  • 2 large onions, finely chopped
  • 2 tsp ground turmeric
  • 50g butter
  • 30g fresh dill leaves, chopped
  • Freshly ground black pepper
  • 4 eggs


Place the broad beans in a pan, add 1 teaspoon of salt and 1 litre of boiling water, bring to the boil and simmer for 3-6 minutes or until the beans are tender (cooking time will depend on the size and tenderness of the beans). Drain in a colander and rinse under cold water to prevent the beans from cooking further.
Squeeze the beans out of their skins and set aside.
Add the oil and onions to a large frying pan (about 30cm in diameter, ideally non-stick), and fry in a low to medium heat, stir to coat the onion in the oil, and fry for 10 minutes or until soft and lightly golden, stirring occasionally at first and then more frequently to prevent the onions from burning.
Add the garlic and cook for further 2 minutes, then add the turmeric and stir for 20 seconds before adding the butter, stir until the butter has melted and then add the broad beans and chopped dill. Mix well and season to taste. Cook for a couple of minutes, stirring constantly.
Break the eggs onto the bean mixture in four different places and give the pan a couple of shakes to spread the egg white. Cook, uncovered, for 12-15 minutes. (If after 8-10 minutes the beans look dry or likely to burn, put the lid on for 2-3 minutes until the eggs are cooked to your liking.) Sprinkle some freshly ground black pepper on top before serving.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.