Abgoosht Recipe

Abgoosht (The broth) is one of the traditional and old Iranian dishes. This dish combines Lamb meat, Chickpea, beans, onions, potatoes, and tomatoes.

Abgoosht Instructions

Step 1

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

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

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.

Kaleh Joosh recipe | Persian Curd and Onion soup

Kaleh joosh is like a soup but with curd. This is one of the most delicious and straightforward Persian dishes, which is made in a short time.

Step 4

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

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

Remove the sour lemon seeds, discard them, and add the dried lemon and salt to the Pot. Put a small pan on medium heat, add one tablespoon of vegetable oil, add the tomato paste to the pan, and sauté for 3 to 5 minutes.

Step 6

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 7

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.

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.

reference: Abgoosht in Persian