Page 36 - IFSO Cookbook interno VOL4 2026.indd

Northern Persian Baghali

Ghatogh

Farnaz Farsi Shahabi Shahmiri
Bariatric Dietitian Assistant Professor, Fellowship in Advanced
Minimally Invasive Surgery Research Center MIS and Bariatric Surgery
University of Medical Sciences, Tehran Minimally Invasive Surgery Research Center
Iran University of Medical Sciences, Tehran
Iran

Suitable for both people living with overweight and obesity and following bariatric surgery.
Suitable for the puréed or soft diet stages.

Preparation

Number of servings: 1
Preparation time:
5 minutes
(excluding soaking time)
Cooking time: 30 minutes

Ingredients

● Fresh green fava beans, shelled (raw):
150g (substitute: frozen fava beans,
thawed) Nutritional Facts
● Garlic (raw), finely chopped: 2.5 g per serving
● Dried dill: ½ Tablespoon (2.5 g) (sub- ● Calories: 246.5 kcal
stitute: fresh dill, cleaned and finely
chopped: 25 g) ● Total Protein: 17.8 g
● Egg (whole, raw): 1 large (approximately ● Carbohydrate: 16.95 g
50 g without shell) Of which sugars: 2.88 g
● Vegetable or meat stock: 100 ml (sub- ● Fat: 12.79 g
stitute: 100 ml water plus ¼ stock cube) ● Iron: 5.32 mg
● Olive oil: 1 Teaspoon ● Calcium: 352.4 mg
● Turmeric: ¼ Teaspoon ● Fiber: 9.3 g
● Black pepper: ⅛ Teaspoon
● Salt: to taste

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