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Authentic Persian Abgoosht Recipe: A Traditional Iranian Stew to Warm Your Heart

Ingredients

  • 500 grams of lamb or beef
  • 2 medium-sized onions
  • 4 medium-sized potatoes
  • 2 medium-sized tomatoes
  • 150 grams of chickpeas
  • 150 grams of white beans
  • 100 grams of lentils
  • 2 tablespoons of turmeric
  • 2 tablespoons of dried lime powder
  • 1 tablespoon of salt
  • 1 tablespoon of black pepper
  • 2 liters of water
  • 4 pieces of Lavash bread
  • Fresh herbs for garnish

Steps and instructions

  1. Soak the chickpeas, white beans, and lentils in water for a few hours or overnight.
  2. Cut the lamb or beef into pieces and place it in a big pot.
  3. Peel and finely chop the onions. Add them to the pot.
  4. Add the turmeric, dried lime powder, salt, and pepper to the pot. Mix everything together well.
  5. Add 2 liters of water to the pot and bring it to a boil. Once it is boiling, reduce the heat to medium-low and let it simmer.
  6. After simmering for about 1 hour, add the soaked and drained chickpeas, white beans, and lentils to the pot.
  7. Continue simmering for another 2 hours, until the meat is very tender and the beans and lentils are cooked.
  8. Peel and cut the potatoes and tomatoes into pieces. Add them to the pot and cook for another 30 minutes.
  9. Once everything is cooked, remove the pot from the heat. Take out the meat and shred it. Put it back into the pot and mix it with the soup.
  10. Serve the Abgoosht hot with Lavash bread. Use the bread to scoop up the meat and vegetables. Garnish with fresh herbs if desired.

Tools for making

  • Cutting board - Used for chopping onions, potatoes, and tomatoes.
  • Knife - Essential for cutting the meat and vegetables.
  • Large pot - To cook the Abgoosht and allow it to simmer for several hours.
  • Spatula - Used for stirring and mixing the ingredients in the pot.
  • Measuring spoons - For accurately measuring and adding the spices.
  • Strainer - Used to drain and rinse the soaked chickpeas, white beans, and lentils.
  • Soup ladle - For serving the Abgoosht into bowls.
  • Plates and bowls - To serve the Abgoosht and enjoy the meal.
  • Fresh herbs - Optional garnish for added flavor and presentation.
  • Lavash bread - Traditional bread served with Abgoosht, used for scooping up the meat and vegetables.

Recipe variations

  • Vegetarian/Vegan option: Replace the meat with plant-based protein such as tofu, tempeh, or seitan.
  • Spicy variation: Add chili peppers or chili flakes to the recipe for an extra kick.
  • Herb-infused variation: Experiment with adding different herbs such as rosemary, thyme, or parsley for added flavor.
  • Root vegetable variation: Include additional root vegetables like carrots, turnips, or parsnips for extra texture and flavor.
  • Grain addition: Add a cup of pearl barley or rice to the recipe to make it heartier.
  • Smoky twist: Incorporate smoked paprika or liquid smoke to give the dish a smoky flavor.
  • Gluten-free option: Replace the Lavash bread with gluten-free bread or serve the Abgoosht with rice or quinoa.

Recipe overview

Abgoosht, a traditional Iranian dish, is a hearty soup packed with flavor and nutrition. This recipe combines tender pieces of lamb or beef with a variety of nutrient-rich legumes like chickpeas, white beans, and lentils. The dish is seasoned with turmeric and dried lime powder, creating a unique flavor profile that's sure to tantalize your taste buds. Expect a cooking process that involves various stages and ample simmering time to allow the flavors to meld together beautifully. The final result is a satisfying meal that can be enjoyed with Lavash bread. Scoop up the meat and vegetables with the bread, and savor the comfort and warmth this dish provides. Whether you're familiar with Iranian cuisine or looking to try something new, this Abgoosht recipe is an adventure for your palate you won't want to miss.

TimeApprox. 4 hr
Servings4-6 servings
CaloriesApprox. 800
Print recipe

Common questions

  1. Can I use chicken instead of lamb or beef? No, traditionally Abgoosht is made with lamb or beef to achieve the rich and hearty flavor.
  2. Can I use canned chickpeas, white beans, or lentils instead of soaking them? While you can use canned legumes for convenience, soaking the chickpeas, white beans, and lentils overnight will give you a better texture and flavor in the dish.
  3. Can I use fresh lime instead of dried lime powder? Dried lime powder is an essential ingredient in Abgoosht as it adds a unique tangy flavor. Fresh lime juice can be used as a substitute, but it will result in a different taste.
  4. Can I add other vegetables to the recipe? Traditionally, Abgoosht is made with meat, onions, potatoes, and tomatoes. However, you can experiment and add other vegetables like carrots or bell peppers according to your preference.
  5. How can I make Abgoosht vegetarian or vegan? To make a vegetarian or vegan version of Abgoosht, you can omit the meat and increase the amounts of legumes and vegetables. You can also use vegetable broth instead of water for added flavor.

Serving dishes and utensils

  • Cutting board - A sturdy surface for chopping and preparing ingredients.
  • Chef's knife - A sharp knife for cutting the meat, onions, potatoes, and tomatoes.
  • Large pot - A big pot to cook the Abgoosht and simmer the ingredients.
  • Measuring spoons - To accurately measure the turmeric, dried lime powder, salt, and black pepper.
  • Strainer - For draining and rinsing the soaked chickpeas, white beans, and lentils.
  • Ladle - To scoop and serve the Abgoosht into bowls.
  • Serving bowls - Bowls to serve the Abgoosht in.
  • Lavash bread - Traditional Persian bread to enjoy with the Abgoosht.
  • Fresh herbs - Optional garnish to enhance the flavor and presentation of the dish.

Origin stories

Abgoosht, which means "meat broth" in Persian, has been a staple in Iranian cuisine for centuries, tracing its roots back to the Qajar era. It is also known as "Dizi", named after the traditional stone crocks it was originally cooked in. This humble dish was favored by the lower classes as a way to make less desirable cuts of meat and simple ingredients like beans and potatoes into a filling, nutritious meal. The process of slow cooking allowed these hardy ingredients to meld together, producing a hearty stew that could be served in two courses - first the broth as a soup, then the solids mashed and eaten with flatbread. Even today, you can find traditional 'Dizi' restaurants in Iran where the dish is served in the same old-fashioned manner, evoking the simplicity and charm of yesteryears.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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