Ingredients with Measurements:
- 1 lb. dried fava beans
- 1 lb. boneless chicken breast, cut into small pieces
- 1 lb. mushrooms, sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup vegetable oil
- 4 cups water
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped walnuts
- 1/2 cup pomegranate seeds
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the dried fava beans and soak them in water overnight.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
3. Add the minced garlic and sauté for another minute.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown.
5. Add the chicken pieces and cook until browned on all sides.
6. Drain the soaked fava beans and add them to the pot.
7. Add the turmeric, cumin, salt, and black pepper. Stir well.
8. Add 4 cups of water and bring to a boil.
9. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the fava beans are tender.
10. Add the chopped fresh dill, parsley, and cilantro. Stir well.
11. In a small pan, toast the chopped walnuts until fragrant.
12. Serve the Baghali Ghatogh with chicken and mushrooms hot, garnished with toasted walnuts and pomegranate seeds.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Cooking temperature: Medium heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 590
- Fat: 39g
- Carbohydrates: 34g
- Protein: 28g
- Fiber: 14g
- Sugar: 6g
Substitutions for ingredients:
- You can use canned fava beans instead of dried fava beans.
- You can use beef or lamb instead of chicken.
- You can use any type of mushrooms you like.
Variations:
- You can add chopped spinach or kale to the Baghali Ghatogh for extra nutrition.
- You can add a dollop of yogurt on top of each serving for a creamy texture.
Tips and tricks:
- Soaking the fava beans overnight will reduce the cooking time.
- Toasting the walnuts will enhance their flavor.
- You can use a pressure cooker to cook the fava beans faster.
Storage instructions:
- Store the Baghali Ghatogh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Baghali Ghatogh in a pot over medium heat until hot.
Presentation ideas:
- Serve the Baghali Ghatogh in individual bowls, garnished with toasted walnuts and pomegranate seeds.
Garnishes:
- Toasted walnuts
- Pomegranate seeds
- Fresh herbs
Pairings:
- Serve the Baghali Ghatogh with warm bread, such as lavash or pita.
Suggested side dishes:
- Salad Shirazi (a Persian cucumber and tomato salad)
- Mast-o-Khiar (a Persian yogurt and cucumber dip)
- Sabzi Khordan (a platter of fresh herbs)
Troubleshooting advice:
- If the Baghali Ghatogh is too thick, add more water to thin it out.
- If the fava beans are not tender after 1 hour of cooking, simmer for another 15-30 minutes.
Food safety advice:
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Baghali Ghatogh is a traditional Persian dish made with fava beans, herbs, and spices. It is a popular dish in the northern regions of Iran.
Flavor profiles:
- Baghali Ghatogh has a savory and slightly tangy flavor from the combination of herbs and spices.
Serving suggestions:
- Serve the Baghali Ghatogh as a main dish for lunch or dinner. It is a hearty and satisfying meal.
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Region: Iranian