Abgoosht

Description

Abgoosht - Authentic recipe from Iran. Ready in 135 min. Try it now!

1. 1

   Simmer 300 g lamb (bone-in), 150 g chickpeas (and white beans), 200 g potatoes and 100 g tomato in 1 l water with onion and dried limes (limu omani) for a VERY long time.

   ⏱️ approx. 12 min

   💡 Tip: Abgoosht (Dizi) is a classic, hearty Persian lamb stew — lamb, chickpeas, beans and potatoes, slow-cooked and served in two courses. Hearty, comforting, rustic and traditional. A down-to-earth Persian classic (served in two ways).

2. 2

   Simmer for a very long time until the meat and legumes are very tender. Ladle off the broth (1st course), then mash the solids (2nd course).

   ⏱️ approx. 12 min

   💡 Tip: Abgoosht ('meat water', also called Dizi after the clay pot it is cooked in) is a classic, hearty Persian lamb stew — bone-in lamb, chickpeas, white beans, potatoes, tomatoes, onions and limu omani (dried lime) are cooked for a VERY long time. It is traditionally eaten in two courses: first the broth (aab) with soaked flatbread (tilit), then the solids (meat, legumes, potato) are pounded with a pestle (goosht-koob) into a paste (goosht) and eaten with bread, onion and herbs. Hearty, comforting and traditional. Rustic and satisfying.

3. 3

   Serve the mashed meat paste (goosht) with bread, raw onions, fresh herbs and pickles (torshi).

   ⏱️ approx. 12 min

   💡 Tip: Abgoosht/Dizi is served hot in two courses — first the broth with bread (tilit), then the mashed meat-and-legume paste (goosht) with bread, onions, herbs and pickles. Hearty and comforting. A down-to-earth Persian classic.