She Strengthens

Discover the Flavors of Iran: A Savory Butter Bean Stew Recipe

In the heart of New York City, a culinary gem shines bright, introducing the vibrant flavors of Iranian cuisine to the melting pot of American taste buds. Sofreh, a renowned dining spot, is a testament to the rich culinary heritage of Iran, and we had the privilege of learning from its owner and chef, Nasim Alikhani.

The Beauty of Iranian Cuisine

While Iranian food may not be as well-represented in the United States as other international cuisines, it boasts a unique blend of flavors and ingredients that will tantalize your taste buds. And, contrary to popular belief, Persian food is not all about meaty kebabs. In fact, many traditional dishes, like baghali ghatogh, are naturally vegetarian and can be easily adapted to suit vegan diets.

The Star of the Show: Butter Beans

At the center of this savory stew is the humble butter bean, also known as lima beans. While there may be some debate about the difference between the two, for the purposes of this recipe, we’ll use them interchangeably. The key is to use dried beans, which should be large, ivory-white, and flat. Avoid canned or frozen lima beans, as they won’t provide the same creamy texture.

Soaking and Cooking the Beans

To prepare the beans, soak them overnight in water. The next day, drain and rinse the beans, then cover them with fresh water. Let them sit for about 30 minutes before cooking them on medium-low heat for approximately 30 minutes, or until they’re softened but still firm.

The Onion and Garlic Base

While the beans are cooking, sauté a large onion and half cup of garlic in olive oil until they’re dark golden and fragrant. This will take about 20 minutes, so be patient and stir occasionally to prevent burning. The resulting mixture should be sweet and savory, with a depth of flavor that will elevate the entire dish.

Adding Turmeric and Lemon Juice

Next, add two teaspoons of turmeric to the pot, stirring constantly to prevent burning. Then, deglaze the pan with fresh lemon juice, scraping the bottom to release all the flavorful browned bits.

The Dill Factor

Fresh or dried dill is an essential component of baghali ghatogh. If using fresh dill, add it to the pot along with the lemon juice and water. If using dried dill, add it after the initial 10-minute cooking period.

Assembling the Stew

Once the beans are cooked, add them to the onion-herb mixture, adjusting the seasoning as needed. Continue cooking on low heat for a few more minutes to warm through.

The Finishing Touches

Traditionally, raw eggs are whisked into the stew before serving, but Chef Alikhani prefers to top each portion with a runny poached egg instead. For a vegan option, simply omit the eggs. To serve, drizzle the stew with a little more fresh lemon juice, good-quality olive oil, and a sprinkle of freshly ground pepper.

Nasim Alikhani’s Baghali Ghatogh Recipe

Serves 4-5

Ingredients:

• 2 cups dried butter beans
• 2 tablespoons kosher salt, plus more to taste
• 1 large onion, finely diced
• 2 tablespoons extra-virgin olive oil, plus extra for serving
• 1/2 cup finely chopped garlic
• 2 teaspoons turmeric
• 1 cup fresh lemon juice, plus extra for serving
• 2 cups water
• 1/2 cup dried dill (or 8 ounces fresh dill)
• Freshly ground black pepper
• 1 poached egg per person (optional)

Instructions:

1. Soak beans overnight.
2. Drain and cook beans in plenty of cold water until softened but still firm.
3. Cook onion and garlic in olive oil until dark golden and fragrant.
4. Add turmeric, reduce heat, and stir until fragrant.
5. Deglaze the pan with lemon juice and add water, salt, and pepper.
6. Add cooked beans, dill, and adjust seasoning as needed.
7. Serve with a poached egg on top (optional) and drizzle with lemon juice, olive oil, and pepper.

Noush e Jan! (Enjoy your meal!)