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Khoresht-e Baghaleh Ghatogh

Butterbeans and seasoned poached eggs with dill and turmeric
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Persian
Keyword: butter beans, dill, eggs, fava beans, vegetarian
Servings: 4
Author: Omid Roustaei, The Caspian Chef


  • 2 14-ounce canned butter beans
  • 6 tablespoons butter or olive oil
  • 1 large onion, thinly sliced
  • 8 cloves garlic thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoon turmeric
  • ¼ cup dried dill
  • 2 cups water (add more as needed)
  • 4 eggs


  • Rinse the butter beans in a colander and drain completely.
  • In a medium-size pot, sauté the onion with butter over medium heat for about 15 minutes or until the onions are golden-brown. 
  • Add garlic and sauté for an additional 2 minutes. Continue by adding salt, pepper, and turmeric and sauté for an additional minute.
  • Add the butter beans, dried dill and water, then cover and simmer over low heat for 15 minutes. Avoid excessive stirring to keep the beans whole.
  • Crack the eggs on top of the beans, add a tiny pinch of salt, pepper, and turmeric on top of the eggs, and cover and cook over medium heat for 5 minutes or until the eggs are cooked. 
  • Turn off the heat and allow to sit for 5 minutes before serving.
  • Serve over plain basmati rice or with Persian flatbread with a side of yogurt.


Fresh or frozen fava beans can also be substituted.