Lima Beans with Eggs and Dill (Baghali Ghatogh)
http://www.saveur.com/article/Recipes/Baghali-Ghatogh
Ingredients
6 tbsp. unsalted butter
1⁄2 tsp. ground turmeric
4 cloves garlic, finely chopped
4 cups finely chopped dill
1 cup dried lima beans, soaked overnight, drained
1⁄4 tsp. crushed saffron
Kosher salt and freshly ground black pepper, to taste
4 eggs
Saffron threads, to garnish

Heat butter in a 12″ skillet over medium heat. Add turmeric and garlic; cook until fragrant, about 3 minutes. Add 3 cups dill and the beans; cook until dill is slightly wilted, about 2 minutes. Add crushed saffron and 5 cups water; boil. Reduce heat to medium-low; cook, covered, until beans are tender, about 1½ hours. Season with salt and pepper; stir in remaining dill. Using a spoon, form 4 shallow wells in bean mixture; crack an egg into each well. Cook until eggs are cooked over-easy, about 3 minutes. Sprinkle with saffron before serving.