Baghali Ghatogh Recipe

Baghali Ghatogh (Baghala Ghatogh, باقلا قاتق) is a traditional Persian dish which has originated in the north of Iran. It is trendy and favorited in Gilan and Mazandaran provinces. They use it either as a stew with a dish of rice or with bread. In the Northern regions, they mostly serve it with Kateh. Its main ingredient is a kind of bean which is only cultivated in the north of Iran. Pach Baghala(پاچ باقلا) is a member of broad beans’ group that is very similar to fava or lima beans.

It is rare to find Pach Baghala out of Gilan or Mazandaran Provinces in Iran, let alone out of Iran! Therefore, many people use fava beans instead to cook Baghali Ghatogh. You may have heard the word “Baghala Ghatogh Ba Morghana,” which means Baghala Ghatog with eggs. Morghana is a Gilaki word for egg. Out of Iran, people may refer to this food as lama beans with dill and egg. It is hard to find this food in restaurants out of Gilan or Mazandaran. But the good news is that it is easy to prepare and cook it at home.

Different types of Baghali Ghatogh:

Indeed, there is only one type of Baghali Ghatogh; however, you can experience different flavors by changing the number of ingredients. Moreover, you may contact Baghala Ghatog with other names such as Khoreshe Baghali (fava bean stew), and Khoreshe Gol Dar Chaman. No difference what name does it have, you will eat a dish of beans, dill, and eggs.

Important nutrition facts of Baghali Ghatogh:

Baghali Ghatogh has 438 kcal per 100gr, which is considered high since you are going to eat it along with rice. It contains a notable amount of carbohydrates with 96.22gr per 100gr. And it has a conspicuous amount of 263 gr water in each 100gr. It is an excellent source for vitamin B4, with 141 mg of B4 in 100gr. Moreover, it contains plenty of minerals, such as 172 mg calcium, 1102 mg potassium, and 555 mg sodium. It includes many other essential vitamins and minerals, too.

Vegetarian tips:

Baghala Ghatogh is an utterly vegetarian dish from Persian cuisine. Every ingredient used inside the dish has a vegetable source. Nevertheless, if you are a vegan, you can omit the eggs. Moreover, if you want to save your food’s protein source, you can add some soybeans sauteed with oil and onions to the food. The recipe of BaghalI Ghatogh is entirely vegetarian, though.

Serving style of Baghali Ghatogh:

Iranians serve Baghali Ghatogh as the main course for lunch or dinner. They usually serve a dish of rice, Chelow, or Kateh next to it. Sometimes, they serve it with Lavash bread. Torshi (Persian pickle, ترشی) especially Sir Torshi (garlic pickles) is the best side dish for this food. Sabzi Khordan, Zeytoon Parvardeh(stuffed olives, زیتون پرورده) and green salads are other side dishes that Iranians serve with this food.

You may see sliced peeled cucumbers and a small dish of salty stuff called “Dallar” in the restaurants. The northern Iranians, sparkle Dallar on the cucumbers and eat it with this food. All drinks can be served along with Baghala Ghatogh, but as always, Doogh(Persian yogurt drink) is the first right choice for beverage next to this food.

What are the ingredients of Baghali Ghatogh?

The main ingredient of Baghali Ghatogh is Pach Baghala(a kind of bean). That is rare to find that kind of bean out of northern Iran. Therefore, many people use fava beans or lima beans instead. Another primary ingredient is dill. You can either use fresh or dried dills in this stew.

Moreover, you need cloves of minced garlic in your dish. As e cliche, northern Iran dishes include garlic most of the time. You also need eggs to finish the delightfulness of this stew. Finally, you need spices! Persian cuisine is a place where you include spices in cooking all the time. For this food, you need salt, pepper, and turmeric. For a delicious dish, you need some butter or clarified oil.

Cooking process of Baghali Ghatogh:

To cook Baghali Ghatogh, you need to mince or mash the garlic. Then you should saute the garlic with some oil. Next, you saute the beans with garlic for some time. Of course, you should peel and wash the beans before cooking. Then you add the spices. Beans cook rapidly, usually. Therefore you don’t need a lot of water. Finally, you pour some water and the butter into the stew and let them cook for half an hour. In the end, you add the dills and fried eggs. You can adjust the amount of the dill to your taste. Moreover, the egg is an optional ingredient that you can omit.

Recipe:

This recipe is adequate for four people. The preparation time is about 20 minutes, and it takes 40 minutes to cook well. You need to serve a dish of rice(Chelow, Kateh) next to this stew.