Persian cooking: recipes · Abgoosht & dizi: pot dishes

Bozbash بزباش

Name: Bozbash
Total time: 180 min
Yield: 4
Cuisine: Persian
Ingredients: 600 g lamb shoulder, in pieces; 150 g pinto beans (soaked overnight); 2 onions; 1 tsp turmeric; 3 bunch mixed herbs (parsley, coriander, dill, leek); 2 waxy potatoes; 3 dried limes (limoo amani); 4 tbsp oil; salt (to taste); black pepper (to taste)

Abgoosht with herbs and red beans from Azerbaijan, similar to ghormeh sabzi but as a soup.

⏱ 180 min

Ingredients

1350 g lamb shoulder, in pieces
340 g pinto beans (soaked overnight)
4½ onions
2¼ tsp turmeric
6¾ bunch mixed herbs (parsley, coriander, dill, leek)
4½ waxy potatoes
6¾ dried limes (limoo amani)
9 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.