Persian cooking: recipes · Abgoosht & dizi: pot dishes

Abgoosht آبگوشت سنتی

The classic stew of lamb, chickpeas, white beans, potatoes and tomato, slowly cooked.

⏱ 240 min

Ingredients

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  • 3000 g lamb shoulder, in pieces
  • 565 g chickpeas (soaked overnight)
  • 375 g white beans (soaked overnight)
  • 7½ onions
  • 3¾ tsp turmeric
  • 11¼ waxy potatoes
  • 7½ tomatoes
  • 7½ tbsp tomato paste
  • 11¼ dried limes (limoo amani)
  • 375 g lamb tail fat or ghee
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Bring the meat, chickpeas, beans, onions, turmeric and fat to the boil with 2.5 l water and skim.
  2. Simmer covered over low heat for 2½ hours.
  3. Add the potatoes, tomatoes, tomato paste and pierced limes and simmer for another hour. Season.
  4. Serve as described in the “Dizi” recipe: broth with bread and the meat mashed.