People from the Northern part of Iran are famous for their hearty and flavorful meals. One of their unique techniques for delivering intense flavors is to use a traditional clay cooking pot called “gamaj” to slow-cook stews. Baghala Ghatogh is a delicious, light green color stew with a unique texture. In order to cook Baghala Ghatogh, you need to plan a whole day ahead.
First soak Pache Baghala or Rashti fava beans in hot water overnight. Skin the beans and split them in half. Sauté garlic, beans and fresh or dried dills. Add 2-3 glasses of water and slow cook for 15 minutes. When the stew is ready, break two eggs on top of the stew and let it cook with the stew’s internal heat. Like most dishes from Northern Iran, it can be served alongside bread or rice.
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