The other key element of this dish is a massive amount of dill. Keep tasting your broth and adjust with salt and pepper to taste. You can always add more, but once you have too much, it’s hard to correct. Chef Alikhani doesn’t like a soupy texture, so she advises pouring water in slowly. Next, add lemon juice to deglaze the pan and water to make a thick broth. When the onions and garlic are fragrant, golden, and starting to stick even despite your stirring, it’s time to add turmeric, a brightly colored, earthy spice crucial to Iranian cooking. The key is to keep stirring and never let them stick or burn, lest they become bitter. But since they get cooked down slowly and gently, they’re not at all overpowering, practically melting into the dish. This beany bath time gives you a window in which to chop the mountain of onions and garlic that go into the dish.Ĭhef Alikhani admits that she uses more onions and garlic than is traditional (“excessive,” even) - almost more onions than beans. The next day, drain the beans and cover them with fresh water. (Some research suggests this helps make the beans easier to digest and may reduce the musical fruit’s, uh, musical abilities). Look for dried limas (or butters) - and, in either case, start by covering them with water in a large pot and soaking them overnight. While canned or frozen lima beans can work their creamy magic in many recipes, they won’t work here. They should be fairly large, ivory-white, and flat. The one thing you will need to ensure is that you use dried beans. (Less mature beans are sometimes categorized as “lima,” and more mature ones are labeled “butter.”)įor the purposes of this recipe, though, don’t sweat the distinction. The two terms are widely used interchangeably, but some say that the age of the beans determines their name. Quick note: There is some debate about lima beans versus butter beans. The first step toward a delicious baghali ghatogh is to soak your butter beans (also known as lima beans, but don’t let that deter you!) overnight. This dish is naturally vegetarian (though we find it just as satisfying as anything with meat).
Sure, there are a lot of meaty kebabs in Iranian cuisine, but Persian food isn’t an endless parade of animal products. Chef Alikhani’s tips for the best butter bean stew
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