Persian cooking: recipes · Abgoosht & dizi: pot dishes

Abgoosht آبگوشت سنتی

Name: Abgoosht
Total time: 240 min
Yield: 4
Cuisine: Persian
Ingredients: 800 g lamb shoulder, in pieces; 150 g chickpeas (soaked overnight); 100 g white beans (soaked overnight); 2 onions; 1 tsp turmeric; 3 waxy potatoes; 2 tomatoes; 2 tbsp tomato paste; 3 dried limes (limoo amani); 100 g lamb tail fat or ghee; salt (to taste); black pepper (to taste)

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

⏱ 240 min

Ingredients

4000 g lamb shoulder, in pieces
750 g chickpeas (soaked overnight)
500 g white beans (soaked overnight)
10 onions
5 tsp turmeric
15 waxy potatoes
10 tomatoes
10 tbsp tomato paste
15 dried limes (limoo amani)
500 g lamb tail fat or ghee
salt (to taste)
black pepper (to taste)

Method

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