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Prep Dill: Rinse fresh dill, trim the stems and spin couple times in a salad spinner or drain well in colander. Then chop very finely. If using dried dill, soak in warm water for 20 minutes and drain well.
Saute: In a skillet, heat oil at medium setting. Add garlic and saute until fragrant but not brown, about 4 minutes. Then add turmeric and cook for 30 seconds, and do not let it burn.
Beans: Add the beans and ¾ of dill and cook for 3 minutes. Increase the heat to medium-high, add 2 cups of water and bring it to a boil. Reduce the heat to medium-low, cover with a lid and simmer until beans are tender, adding more water as needed, about 15 minutes (or longer if using fava beans).
Adjust: Stir in remaining dill, salt, pepper and adjust the seasoning to taste. The stew consistency should be saucy (see notes below).
Eggs: Using the back of a spoon, create 4 shallow wells in the bean-dill mixture and crack an egg into each of these. Cook at medium heat, uncovered, until whites are set and yolks are soft but not over-cooked, about 3 to 4 minutes. Sprinkle lemon juice and serve immediately with basmati rice or lavash.
Tip: Add couple more eggs randomly into the sauce, stir a fork through the eggs to break apart, and cook until set.
Optional: Top with butter or ghee, saffron water and fried onions if desired.