Ingredients with Measurements:
- 1 cup dried lima beans (baghali)
- 1 cup canned chickpeas
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup vegetable oil
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- 1/4 cup lemon juice
Special equipment needed: None
Step-by-step instructions:
1. Soak the dried lima beans in water overnight or for at least 6 hours. Drain and rinse the beans.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the diced potatoes, turmeric, salt, and black pepper to the pot. Stir well to coat the potatoes with the spices.
4. Add the soaked lima beans, canned chickpeas, and water to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 45 minutes or until the lima beans are tender.
5. Add the chopped dill, parsley, and lemon juice to the pot. Stir well and cook for an additional 5 minutes.
6. Serve the Baghali Ghatogh hot with rice or bread.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 42g
Protein: 14g
Sodium: 600mg
Fiber: 12g
Substitutions for ingredients:
- Lima beans can be substituted with fresh or frozen fava beans.
- Chickpeas can be substituted with any other type of canned beans.
- Dill and parsley can be substituted with other fresh herbs such as cilantro or mint.
Variations:
- Add 1 cup of chopped spinach or kale to the pot for extra nutrition.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add 1 teaspoon of cumin or coriander for a more complex flavor.
Tips and tricks:
- Soaking the lima beans overnight will help them cook faster and more evenly.
- Use a non-stick pot to prevent the potatoes from sticking to the bottom.
- Adjust the amount of lemon juice to your taste preference.
Storage instructions:
- Store leftover 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 heated through.
Presentation ideas:
- Serve the Baghali Ghatogh in a large bowl and garnish with extra chopped herbs.
Garnishes:
- Chopped fresh herbs such as dill, parsley, or cilantro.
Pairings:
- Serve with rice or bread.
Suggested side dishes:
- Salad with cucumber and tomato
- Yogurt with cucumber and mint
Troubleshooting advice:
- If the lima beans are still hard after 45 minutes of cooking, add more water and continue cooking until tender.
Food safety advice:
- Make sure to soak the lima beans for at least 6 hours to ensure they are fully cooked and safe to eat.
Food history:
- Baghali Ghatogh is a traditional Persian dish from the northern region of Iran.
Flavor profiles:
- Baghali Ghatogh is a savory and slightly tangy dish with a creamy texture from the lima beans and potatoes.
Serving suggestions:
- Serve the Baghali Ghatogh as a main dish for lunch or dinner.
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Region: Iranian