Sofreh butter bean and dill stew (Baghali gatogh) from Sofreh: A Contemporary Approach to Classic Persian Cuisine (page 97) by Nasim Alikhani and Theresa Gambacorta

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Notes about this recipe

  • Eat Your Books

    Soak dried butter beans for at lest four hours and up to overnight.

  • jenburkholder on July 14, 2023

    Very nice and straightforward. Used more fresh dill and less dried, and subbed fresh lemon juice. Had with a light fennel salad and some crusty bread. Would make again.

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