Submitted by ukyankee on 27 December, 2007 - 15:26
Summary
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Description:
Broad bean stew from the northern Iranian province of Gilan.
Preparation time:
45 minutes
Ingredients:
1 onion (medium)
1 clove garlic (or two to taste)
1⁄2 teaspoon tumeric
1 pound fresh dill ((500g))
1 1⁄2 ounces dried dill ((45g))
2 pounds broad beans ((1kg))
4 eggs
salt
pepper
Instructions:
Fry the chopped onion & garlic in olive oil until golden. Stir in the tumeric then add the dill and stir. Add the beans and cover with water, season & simmer until the beans are tender (about 15 mins).
Break the eggs into a cup one by one and add whole to the stew. Cook gently for 3-4 minutes until the eggs are poached.
Dish up with the eggs on top and serve with plain white rice.
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