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+ servings

Baghali Ghatogh

Omid Roustaei, The Caspian Chef
Butterbeans with poached eggs
5 from 15 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Persian
Servings 4


  • 2 14 oz. canned butter beans, rinsed
  • 6 tablespoons butter or olive oil
  • 1 large onion, thinly sliced
  • 8 cloves garlic , thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper, ground
  • 1 1/2 teaspoon turmeric, ground
  • 1/4 cup dill, dried
  • 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.
Keyword butter beans, dill, eggs, fava beans, vegetarian
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