HowTo: Persian vegetarian Bean Stew "Baghala Ghatogh"

Vegetarian Bean Stew also known as “Baghala-Ghatogh”. This simple -yet complex in flavor - traditional stew Originated from North of Iran, the #Gilan province. It is fascinating to see that a hand full of simple ingredients come together to create an unforgettable flavor. The garlicky and fresh taste always reminds us of childhood trips to the North. Some of the garnishes that pair well with this one of a kind vegetarian stew are cucumber, olives, garlic, and smoked fish. #shomal
Music By: Mim Rasouli - Gilaki's Theme
~SHOPPING CART~ SERVES 2-3
~White Rice -2 CUPS
~Kidney Beans -2 CUPS
~Garlic -5 CLOVES
~Dried Dill -1 CUP
~Turmeric -2 TABLESPOONS
~Salt -AS NEEDED
~Butter -AS NEEDED
~Saffron -AS NEEDED FOR TAHDIG
~Cucumber -TO GARNISH
~H2O -3 CUPS FOR STEW
~Eggs -2
~PREPERATION METHOD FOR:
STEW:
1) SOAK KIDNEY BEANS FOR 8 HOURS (Overnight)
2) PEEL KIDNEY BEANS SKIN OFF AND SPLIT IN HALF. SET ASIDE.
3) IN A MEDIUM PAN, MELT YOUR BUTTER
4)ADD SMASHED GARLIC AND SAUTE FOR A MINUTE
5) ADD KIDNEY BEANS TO PAN AND SAUTE FOR 3 MINUTES
6) ADD DRIED DILL
7) ADD TURMERIC AND SALT
8) GENTLY MIX TOGETHER
9) ADD 3 CUPS OF WATER
10) COVER AND LET IT SIMMER FOR ~15MINUTES ON MEDIUM HEAT
11) ADD EGGS AND COVER FOR ANOTHER 5 MINUTES
12) VEGETARIAN BEAN STEW IS READY TO BE SERVED NEXT TO RICE.
RICE:
1) WASH 2 CUPS OF RICE UNTIL WATER RUNS CLEAR
2) SOAK IN CLEAR WATER FOR AN HOUR
3) FILL UP A MEDIUM SIZED POT WITH ¾ WATER
4) BRING TO BOIL
5) DRAIN SOAKED RICE AND ADD TO BOILING WATER
6) LET THE RICE BOIL FOR ABOUT 15MINUTES -UNTIL THE GRAINS CAN BE SMASHED BETWEEN FINGERS
7) DRAIN RICE
8) DRY THE POT AND ADD SOME VEGETABLE OIL
9) ADD 1 CUP OF RICE TO BOTTOM OF POT AND MIX IN WITH SAFFRON
10) TOP WITH THE REMAINDER OF RICE
11) POKE A FEW HOLES IN THE RICE
12) COVER THE LID WITH A CLOTH
13) PUT THE LID ON THE POT
14) LET RICE COOK ON MEDIUM- LOW HEAT FOR ABOUT 30 MINUTES
15) SERVE NEXT TO VEGETARIAN BEAN STEW AND ENJOY!!
SO WHAT IS TAHDIG?
-The delicious CRISPINESS at the bottom of the rice pot.
SO WHY TAHDIGERS??
-CUZ WE DIG TAHDIG!
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WELL HELLO THERE!
Growing up I was always on the counter next to my grandma, mama, and aunts, watching them as they cooked the good stuff and sneaked me a bite.
Due to migration, it got taken away from me pretty early in life but there was one thing that always took me back home- the food…
We are the Tahdigers and this is OUR take on authentic Persian cuisine. Join us while we share with you our love for food, one Tahdig at a time.

[@bashijaun6092]

Love it. I am going to make it. I never have this dish or even heard about. Very exciting 😋

[@Tahdigers]

We are happy about it. This is a great Vegetarian dish which is somehow easy to make. Let us know if you made it.

[@sepandar1000]

😍😍😍

[@GY1128]

عجب ایده خوبی من همیشه فکر میکردم چون اون باقالی نیست تو‌امریکا نمیشه دقیقا شکل اون دراورد من گاهی با پینتو درست میکنم ولی آفرین شما دقیقا مثل گیلانی ها درست کردید این خورشت را چون بعضی ویدیو ها را میبینم یه چیزی به این نام درست میکنند مثلا نیمرو برا روش درست میکنند من در عمرم بعنوان گیلانی هیچوقت اون شکلی ندیده بودم .

[@robertyeganeh]

How come you used kidney bean? Isn’t fava bean closer in taste and look to baghala from north of Iran? I may try both.

[@Tahdigers]

Thank you for your comment Robert. So the authentic beans that are used for this stew are much closer to pinto beans (which we have used in this video) in terms of texture and flavor rather than Fava beans. But it never hurts to experiment. maybe it will be good with Fava beans as well. let us know how it is if you try it. :)