Abgoosht (Dizi)
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The Tale of Abgoosht (Dizi)
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Abgoosht, a lamb-and-chickpea stew traditionally mashed and served with its broth separately, is one of Iran's oldest working-class comfort foods, historically eaten by laborers for its hearty, affordable ingredients. It's still commonly served in traditional Iranian teahouses today.
Ingredients
Scale:· 5 servings
- 2 lbs lamb shank or stew meat
- 1 cup chickpeas, soaked
- 1/2 cup white beans, soaked
- 2 onions, chopped
- 3 tomatoes, chopped
- 3 potatoes, halved
- 2 dried limes (limoo amani), pierced
- 1/2 tsp turmeric
- 2 tbsp tomato paste
- Salt and pepper, to taste
Instructions
- 1Combine the lamb, chickpeas, white beans, onions, tomatoes, turmeric, and dried limes in a large pot.
- 2Cover generously with water and bring to a boil, skimming off foam.
- 3Reduce heat and simmer covered for 1.5 hours until the meat and beans are tender.
- 4Add the potatoes and tomato paste, and continue simmering 30 minutes more.
- 5Strain the broth into a separate bowl and serve it first as a soup with torn bread.
- 6Mash the remaining meat, beans, and potatoes together with a pestle until well combined, and serve as a second course with flatbread.
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