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Abgoosht Bozbash Recipe | Easy and Delicious
Today at Tak Recipe, we make a delicious dish from Iranian cuisine named Abgoosht Bozbash. Abgoosht is one of the most popular Persian comfort meals. There are different variations of Abgoosht, but they all include meat broth and some legumes, and the name is derived from it, Ab means water, and Goosht means meat. Abgoosht Bozbash has a unique flavor since it is somehow a combination of Ghormeh Sabzi and Abgoosht. Stay with us to learn how to prepare this delicious Abgoosht.
|Ingredients for four people|
|Lamb meat||400 g|
|Tail fat||50 g|
|Herbs (parsley, leek, and fenugreek)||1 cup|
|Dried lime (Amani lime)||2|
|Tomato paste||2 tbsp|
|Black cumin seed powder||1 tsp|
|Black pepper||To taste|
Abgoosht Bozbash Recipe
Wash the cowpeas a couple of times until it is dust-free. Then fill a suitable bowl with water, rinsed the cowpeas, and let them soak over a night. You should change their water every couple hours to make them more digestible.
Wash the meat, shanks, and tail fat well, then sauté them in a suitable pot without oil or water until the color of the meat changes. Abgoosht Bozbash is traditionally prepared with goat meat. Still, because goat meat is not easily available to everyone, we can use lamb meat and some tail fat to prepare this delicious Abgoosht.
Then cut the onion in half and add it to the pot with black pepper and turmeric, and sauté for another minute.
Now drain the cowpeas in a colander and add them to the pot. Then pour enough water into the pot to cover the ingredients. Increase the heat to bring the water to a boil, then lower the heat and let the meat and cowpeas simmer for two hours.
Meanwhile, wash the herbs to clean any dust. Then drain the excess water and chop them finely. Be careful not to be extravagant with fenugreek since this will make the Abgoosht taste bitter.
Put a pan on medium heat, add vegetable oil and sauté herbs. You should stir them frequently to prevent them from burning.
While the Abgoosht is simmering, fill a bowl with lukewarm water and soak the dried limes for an hour.
After two hours, when the meat is half cooked, add the sautéed herbs, dehydrated limes, black cumin seed powder, salt, potatoes, and tomato paste to the pot. It is better to peel and slice the potatoes before adding them to the pot.
Take fat from the pot, mash it in a bowl and return it to the pot. This makes the fat spread evenly in the broth, and in addition to improving the appearance of the Abgoosht, it also makes it tastier. Now put the lid on and let the Abgoosht simmer for another hour.
After the Abgoosht is completely cooked, taste the seasoning and add more if needed. To serve, strain the Abgoosht and mash the strained solid ingredients to a paste. Serve the Abgoosht in soup bowls, place some mashed meat on a plate, and pair them with toasted bread, garlic, and onion. Enjoy your meal!
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