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Iranian-style eggs with garlicky beans & dill



WF | G F | D F | V | N F | S o F


80g long-grain brown rice, pre-soaked in cold water (see method)

2 tablespoons olive oil

2 cloves of garlic, crushed

400g canned cannellini beans in water, drained but not rinsed (or 240g cooked cannellini beans)

1/2 teaspoon ground turmeric

a big handful of roughly chopped dill

a big handful of roughly chopped flat-leaf parsley

a big handful of roughly chopped coriander

50g spinach, washed, stems removed and roughly chopped

2–4 eggs, depending on hunger

freshly squeezed lemon juice, to taste

salt and freshly ground black pepper


TIP Vegans can double the beans and leave out the eggs, or scramble in some silken tofu in their place.


A combination of two Iranian egg-and-herb dishes, baghali ghatogh and torshi tareh, this is quick to cook and soothing to eat.


If you have time, soak the rice in cold water before cooking – any length of time will help, but if you put it in the fridge to soak in the morning, by dinnertime the rice will cook in just 20 minutes.

Drain the rice, place in a pan and cover with twice its volume of fresh cold water (or three times its volume if you didn’t soak it). Bring to a simmer and cover with a lid. Cook for 20–35 minutes, or until tender. If there is water left in the pan, drain it, then fluff up the rice with a fork and cover with the lid again.


Meanwhile, heat the olive oil in a large grill-safe pan over a medium heat. Add the garlic and cook for 1 minute, stirring, then tip in the beans and turmeric. Cook for 1 minute, stirring, then add the herbs and spinach. Cook until the spinach is completely wilted.


When the rice is ready, preheat the grill to its highest setting. Make 2–4 wells in the spinach mixture, crack each egg into a small bowl or mug, then tip each one into a well. Let the bottoms of the eggs cook for 2–3 minutes, then – while the tops of the eggs are still very wobbly – slide the pan under the hot grill. Cook for just 1 minute or so until the tops of the eggs are set.


Divide the rice between serving bowls and serve the eggs, spinach and beans on top. Squeeze over a little lemon juice and finish with a little salt and pepper. Eat immediately.


This recipe is from LEON Happy Guts. For more delicious brunch recipes, check out this Brunch Hash from The Slimming Foodie.