Baghala

Baghala (also spelled baghela or bagla) refers to a dish popular in Middle Eastern, particularly Persian (Iranian), cuisines. It is primarily a fava bean stew, although the specific preparation and ingredients can vary significantly from region to region and even household to household.

The core ingredient of Baghala is fava beans (broad beans), typically dried fava beans that have been soaked and skinned. These beans are then cooked with various aromatics and spices. Common additions include dill, garlic, and sometimes turmeric or other herbs. The stew is often enriched with olive oil.

Baghala can be served as a main course, a side dish, or an appetizer. It is frequently eaten with rice (particularly Persian rice), bread, or sometimes on its own. Regional variations exist, with some versions including meat (such as lamb) or other vegetables.

A well-known variation is Baghala Ghatogh, a Gilani dish from northern Iran. Baghala Ghatogh specifically features fava beans cooked with dill, garlic, and a fried egg on top. It is a staple in Gilani cuisine and often served with kateh (a style of Persian rice cooked in a pot).

The term "Baghala" can also simply refer to fava beans themselves in some dialects of Persian. Therefore, understanding the context is crucial when interpreting the word.