Eggs cooked in a dill-scented lima bean stew - a comforting yet healthy northern Iranian recipe, perfect for busy weeknights.
Open the cans and drain and rinse beans in a sieve. Peel and slice onions. Peel garlic and chop finely. Chop the dill and set aside. Wash the lemon with hot water and grate some of the peel until you have about 1 tsp. Halve the lemon and juice one half of it into a little bowl.
Melt butter in a large pan over medium heat and add onion slices. Fry for about 3 minutes until translucent. Add garlic and turmeric and fry until the garlic loses its raw smell and starts to turn golden. Add rinsed beans, cumin, lemon juice, a cup of water, 1/2 tsp of salt and sugar. Let come to a boil, then add tomatoes, lemon zest and dill. Add pepper and salt to taste and reduce to a low boil.
With a spoon, create 4 little hollows in the beans for the eggs and crack the eggs into them. Put the lid back on and let boil for about 4 minutes or until the whites are set and the yolk is still runny. Serve with bread.