Peel the Keshavarzi beans that have been soaked for 1.5 days and whose skins can be easily removed.

Sauté the beans in oil with salt, pepper, and turmeric for about 20 minutes.

Add the finely chopped garlic and sauté for 5 minutes.

Add the dill and sauté for another 5 minutes.

Add water and butter, making sure the water is not excessive—just enough to slightly cover the beans.

After about 20–30 minutes, once the beans are cooked, add the eggs and let them cook and set for about 10–15 minutes.

Finally, add a little black pepper and serve.