Khoresht-e-Baghali (Lima Bean Stew)

2 pkgs. frozen baby lima beans
6 cloves garlic
4 large eggs
1/4 cup dried dill
1/4 teaspoon turmeric
1/2 stick butter
1 tablespoon shortening
salt, black pepper

Cover the lima beans with room temperature water.  Peel the beans. Peel and slice the garlic.  Heat the shortening and add the beans, turmeric, and garlic and gently saute for 2 minutes until the beans turn bright green.  Add dill, 1/2 cup of water, salt and pepper to taste, and the butter.  When the water begins to boil, lower the fire.  Make a hole in the beans and pour one of the eggs in it.  Continue doing this around the pot until all eggs have been added.  Cover and let simmer until the eggs are cooked solid and the beans are tender.  Serve with plain rice.

NOTE:  Fresh fava beans (broad beans) or dried pinto beans can be substituted for the lima beans.  Increase cooking time for the beans if the substitutes are used.

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