Abgoosht
Abgoosht, from above
Non vegIran

Abgoosht

Lamb, chickpea and bean stew eaten in two courses: broth with bread, then mashed meat. Dizi day.

210 minTime
37 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 210 minutes come after.
Dizi in two acts2 chapters · 1 min read

Make it your way

Grandma's wayLamb, chickpeas, beans and loomi in a stone dizi pot.
The original
670kcalsame
37 gproteinsame
10 gfibresame
210minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Lamb (lamb or tender mutton)800 g on the bone, shank or neck
Chickpeas, dry½ cup, soaked overnight
Dried white beans (haricot beans, navy beans)½ cup dry, soaked overnight
Onion2, quartered
Potato4 medium
Tomato3, halved
Tomato puree3 tbsp
Dried lime2 dried limes, pierced
Turmeric (ground turmeric)1 tsp
Cinnamon1 small stick
Saltto taste
Water2 litres
Pita breadsangak or lavash, torn

Method

4 steps
  1. 1Put lamb, chickpeas, beans, onion, turmeric and water in a pot. Bring to a boil and skim.
  2. 2Cover and simmer on low until the lamb is very tender.
  3. 3Add potatoes, tomatoes, tomato puree, dried limes, cinnamon and salt. Simmer until the potatoes are soft.
  4. 4Strain the broth into bowls with torn bread. Mash the meat, beans, potatoes and chickpeas into a coarse paste called gusht kubideh.
Serve it like this

Serve the broth in bowls with torn bread to soak, then the mashed meat with raw onion, herbs and pickles.

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Make it a meal

What goes with Abgoosht: a bread or rice, a side, something to drink and something sweet.

Bread or rice Adas polo75 min
Bread or rice Tahchin150 min
On the side Kashk e bademjan60 min
On the side Mast o khiar10 min
To drink Doogh5 min
Something sweet Sholeh zard90 min
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