Abgousht
Indulge in the rich and hearty flavors of *Abgousht*, a beloved Persian comfort food that combines tender lamb, slow-cooked legumes, and fragrant spices for a truly soul-warming experience. This traditional stew, also known as "Dizi," features a medley of dried chickpeas, white beans, potatoes, and tomatoes, simmered with aromatic turmeric, black pepper, and the tangy essence of dried limes. The dish is served in two parts—savor the flavorful broth as a soup, then enjoy the mashed mixture of lamb, potatoes, and beans, known as *Goosht Koobideh*, alongside warm flatbread for dipping. With its slow-cooked tenderness and layered taste, this recipe brings the essence of Persian cuisine to your table, perfect for a cozy family meal or a unique cultural dining experience. Optimize your cooking time with simple steps and enjoy this traditional dish in just a few hours!
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Recipe Information
Ingredients
- 500 grams Lamb (bone-in, such as shank or shoulder)
- 1 cup Chickpeas (dried, soaked overnight)
- 1 cup White beans (dried, soaked overnight)
- 3 pieces Potatoes (medium, peeled and halved)
- 2 pieces Onions (large, chopped)
- 3 pieces Tomatoes (large, chopped)
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Turmeric powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 pieces Dried limes (pierced with a fork)
- 8 cups Water
- 1 loaf Flatbread (for serving)
Instructions
Rinse and soak the dried chickpeas and white beans in water overnight. Drain and set aside.
In a large pot, heat a little oil over medium heat. Add the chopped onions and sauté until golden and softened, about 5-7 minutes.
Stir in the minced garlic, turmeric, and black pepper, cooking for 1-2 minutes until fragrant.
Add the lamb pieces to the pot. Cook for 5-8 minutes, turning occasionally, until the lamb is browned on all sides.
Add the chopped tomatoes and cook for another 5 minutes until they release their juices.
Pour in the water and bring the mixture to a boil. Skim off any foam that rises to the surface.
Add the drained chickpeas, white beans, and the pierced dried limes. Reduce heat to low, cover, and simmer for 90 minutes.
After 90 minutes, add the peeled and halved potatoes to the pot. Sprinkle in salt and adjust seasoning if needed.
Cover and continue cooking for another 90 minutes, or until the lamb, potatoes, and beans are tender.
Carefully remove the dried limes and set aside. You can slightly mash them later and return to the stew if desired, for more tangy flavor.
Remove the solids (lamb, potatoes, beans) from the stew using a slotted spoon and place them in a separate bowl.
Mash the solids together using a potato masher or fork to create 'Goosht Koobideh,' a thick and textured dip-like mixture.
Serve the broth in bowls alongside the mashed mixture. Pair with flatbread for dipping into the broth and mashed mixture.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 11.6 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
