Persian cooking: recipes · Abgoosht & dizi: pot dishes
Bozbash بزباش
Abgoosht with herbs and red beans from Azerbaijan, similar to ghormeh sabzi but as a soup.
Ingredients
- 750 g lamb shoulder, in pieces
- 190 g pinto beans (soaked overnight)
- 2½ onions
- 1¼ tsp turmeric
- 3¾ bunch mixed herbs (parsley, coriander, dill, leek)
- 2½ waxy potatoes
- 3¾ dried limes (limoo amani)
- 5 tbsp oil
- salt (to taste)
- black pepper (to taste)
Method
- Simmer the meat, beans, onions and turmeric with 2 l water for 2 hours.
- Finely chop the herbs and fry in the oil for 15 minutes.
- Add the herbs, diced potatoes and pierced limes and simmer for 45 minutes.
- Season and serve like dizi with bread.