Start by rinsing fresh dill weed under cool water to remove any dirt. Trim the stems and finely chop the leaves.

In a large skillet, heat olive oil over medium heat. Add the finely grated garlic and sauté until fragrant and slightly golden.

Add the frozen lima beans and three-quarters of your chopped dill. Cook for 3 minutes, stirring regularly.

Stir in the remaining dill, along with salt and black pepper to taste. Simmer for an additional 2–3 minutes.

Create wells in the bean mixture and carefully crack an egg into each well. Cover and cook until egg whites are set.

Drizzle any remaining butter or ghee over the top. If using saffron, sprinkle it over the stew before serving.