Abgoosht Recipe

Abgoosht is a traditional Iranian stew, commonly enjoyed as a hearty and comforting meal. It is a slow-cooked dish that combines lamb, legumes, potatoes, and tomatoes, creating a rich and flavorful broth. Often referred to as “Dizi,” it is typically served by mashing the ingredients together and pairing with bread, pickles, and fresh herbs. The preparation of Abgoosht is straightforward, making it a popular choice for family meals.

Abgoosht Recipe

Ingredients (4 servings)

• 600 g bone-in lamb shank
• 1 medium onion
• 4 tomatoes
• 2 medium potatoes
• 1 cup chickpeas
• 1 cup navy beans
• 2 dried limes (optional)
• 2 tbsp tomato paste
• 1 tbsp salt
• 1 tsp turmeric
• ½ tsp black pepper

Abgoosht Instructions

Step 1: Soak the Chickpeas

Six hours before cooking, put the chickpeas in a bowl, add two glasses of water and let the chickpeas soak. Change the water inside the bowl twice during these 6 hours.

Step 2: Prepare the Ingredients in the Pot

To start cooking, pour the chickpeas into the strainer to remove excess water, then pour the chickpeas with the navy beans and bone-in lamb shank into a large pot.

Step 3: Add Tomatoes, Onions, and Water

Cut the tomatoes and onions in half and pour them into the Pot. Pour eight glasses of water into the Pot and put the Pot on high heat.

Step 4: Boil and Skim the Foam

When the water starts to boil, put the heat on medium, collect the foam accumulated on the water’s surface with a spoon, and discard.

Step 5: Season and Add Potatoes

Add black pepper and turmeric to the Pot and put the lid on the Pot. After 2 hours and 30 minutes, peel and wash the potatoes, then add to the Pot.

Step 6: Add Dried Lemon, Salt, and Sauté Tomato Paste

Remove the sour lemon seeds, discard them, and add the dried lemon and salt to the pot. For those who enjoy variations of this dish, Abgoosht Bozbash is a popular alternative, featuring additional ingredients like spinach and green herbs that give it a distinct flavor.

Step 7: Incorporate Blended Ingredients and Serve

Add the fried tomato paste to the Pot and let the food cook for another hour. After an hour, remove the onions and meat fats from the Pot, pour them into the blender, and then mix.

Step 8: Final Mixing and Serving

Add the mixture of fat and onion to the Pot and mix. Finally, pour the Abgoosht into a bowl and serve with chopped Sangak bread.

Notes

spices

Depending on your taste, you can use spices and condiments such as dried lemon powder, cinnamon powder, ginger powder, and dried fenugreek powder. If you’re interested in exploring other traditional Iranian dishes, Kaleh Joosh offers a unique experience with its use of whey, walnuts, and simple yet rich flavors.

cooking time

To make the Abgoosht more delicious, the flame under the dish should be gentle in all cooking stages so that the food fits. The more time the Abgoosht has for cooking, and it is cooked with a gentle heat, the more settled, tasty, and colorful it becomes.

Thanks to Darnahayat