If that name doesn’t strike your curiosity, I don’t know what will?
Most Persian recipes require multitude of ingredients and considerable time to prepare. That is why I wanted to share with you one of my mother’s recipes for a Persian stew that is not only delicious but fast and easy to prepare! Baghalee Ghatogh is a popular Northern Iranian stew served with rice. It is of course healthy, full of flavor and a vegetarian delight. The main ingredients are garlic, dill, eggs and pinto beans- hence the name Baghalee (pinto beans).
In my previous posts, I had mentioned my mother’s Northern Iranian heritage. Many family and friends ask her to share her recipes. I chose this particular one because it is tasty and easy!
Kateh Rice is very different than traditional Persian Rice. I had mentioned in my past blog for preparing Persian rice the importance of not overcooking the grain; leaving long grains of perfectly cooked rice. Well, Kateh is just the opposite! It is the lazy version of Persian rice yet tastier: the starch is not washed out, leaving a deep, rich rice scent. It is easy to prepare and the rice has a sticky texture full of flavor.
Let me know what you think of my mother’s recipe for Baghalee Ghatogh. If you like this recipe, I will post another popular Northern Iranian recipe of Mirza Ghasemi: eggplants, tomatoes, garlic and egg stew!
1 ½ cups of pinto beans-soaked in water the night before
6 cloves of garlic- chopped into small pieces
1 teaspoon turmeric
2 tablespoon of dried dill
¼ cup olive oil
1 cup hot water
Salt and pepper to taste
Served with Kateh Rice:
1 cup basmati rice rinsed under cold water
¼ - ½ cup canola oil
½ teaspoon salt
*optional: smoked salted fish- follow directions to warm
Prior to cooking, peel outer skin of pinto beans and split in half. Discard skin.
Place rinsed rice in a non-stick medium pot. Add oil, salt and enough cold water to fill ½ an inch above the rice. Bring rice and water to a boil, give a good stir and cover the lid with a kitchen towel and carefully place over pot to capture moisture. Be careful that the ends of the towel do not catch on fire! Secure well on the top of the lid. Lower temperature and cook for 40-45 minutes.
In a medium stainless steel pot over low heat, sauté turmeric, garlic and dill in oil for 3-4 minutes. Pour in hot water, pinto beans, salt and pepper to taste-simmer until beans are cooked (30-45 minutes; making certain beans are not overcooked to fall apart or hard in the center). There should be ½ cup of liquid left in the stew, if not add ½ cup of hot water. Crack eggs (without breaking yolk) one by one into the stew; cover lid and cook for another 3-4 minutes. Place stew in a large serving bowl; flip rice over onto a large platter so that it comes out like a cake: crunchy rice on the outside. Individually serve stew over rice. Smoked, salted fish is a traditional condiment to go with most Northern Iranian Cuisine!