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Abgoosht

Name: Abgoosht
Total time: 150 min
Yield: Serves 4
Cuisine: Iran
Ingredients: 500g Bone-In Lamb; 150g Chickpeas (cooked); 150g White Beans (cooked); 3 Potato; 1 Onion; 2 Tomato; 1 tsp Turmeric

Soup

⏱ 150 min

👥 Serves 4

Difficulty ⭐⭐

Lamb, chickpeas, and potatoes simmered and then mashed — an Iranian stew enjoyed in two courses.

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📖 The Story Behind This Dish

Abgoosht is a traditional dish of lamb, chickpeas, white beans, potatoes, and tomatoes simmered for hours in a clay pot called a dizi. It's eaten in two stages: first the broth alone, then the solids mashed with a wooden pestle into a paste called gusht-e kubideh and eaten with bread.

🌆 Where it's eaten: At a neighborhood eatery in Tehran, the dizi pots arrive and regulars deftly mash the contents as they eat.

🥕 Ingredients (serves 4)

Bone-In Lamb 500g
Chickpeas (cooked) 150g
White Beans (cooked) 150g
Potato 3
Onion 1
Tomato 2
Turmeric 1 tsp

👩‍🍳 Instructions

Put the lamb, onion, and turmeric in a pot with plenty of water and bring to a boil.
Simmer on low for about 1 hour, skimming.
Add the chickpeas, white beans, and tomatoes and simmer 30 minutes more.
Add the potatoes and cook until tender.
Serve the broth separately, then mash the solids and eat with bread.

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