Baghalee Ghatogh Stew over Kateh Rice

by Marjan

If that name doesn’t strike your curiosity, the ease of making this Persian stew 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 most requested recipes for a Persian stew that is both delicious and easy! 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 beans- hence the name Baghalee (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. Previously, I posted directions for preparing Persian rice and shared the importance of not overcooking the grain; leaving long grains cooked to perfection. Well, Kateh rice is just the opposite! It is the lazy version of Persian rice yet tastier because 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 beans; preferably cranberry beans which are similar to pinto -soaked in water over night
6 cloves of garlic- chopped into small pieces
1 teaspoon turmeric
2 tablespoon quality organic dried dill
¼ cup olive oil
4 eggs
1 cup hot water
Salt and black pepper to taste

Served with Kateh Rice:
1 cup basmati rice rinsed under cold water
¼ - ½ cup canola oil
½ teaspoon salt
Cold water
*optional: smoked salted fish- follow directions to warm

Prior to cooking, peel outer skin of  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.

Meanwhile, in a medium size stainless steel pot over low heat, sauté turmeric, garlic and dill in oil for 3-4 minutes. Pour in hot water, beans, salt and pepper to taste (1/2 teaspoon each salt and pepper)-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. Taste for more salt and add if needed. Crack eggs (without breaking yolk) one by one onto 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!

From our partner: LO+JUNE

From our partner: LO+JUNE
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