If the dried beans are skinless, soak them in cold water for about 6 hours and then drain, rinse well and set aside. And if not, soak them in water overnight and then easily remove the skins, drain and set aside.

In a non-stick pot, heat 2 tablespoons oil over medium heat. Add the beans and garlic, and sauté for 1 minute. Add the dill and turmeric, sauté over medium-low heat for 3 minutes.

Add 2 cups warm water, salt and pepper. Cook covered over medium-low heat until beans are tender, about 50-60 minutes (cooking time depends on beans you use, check to see they are tender or not), stirring occasionally. Add more water during cooking if necessary, I added a bit more water.

Add butter and stir. Taste and adjust seasonings. Then crack the eggs into the pot, do not stir.

Cover the pot and cook until the eggs are set. Then stir gently. Serve with Persian Rice or any kind of bread.