Abgoosht
Abgoosht is a deeply savory Persian lamb stew with soft potatoes, creamy white beans, tomato, and the unmistakable tang of dried lime. This quicker home-style version keeps the soul of the dish intact: rich broth, tender meat, and a rustic mash perfect for scooping up with warm bread.
Ingredients
Stew base
- 450 glamb shoulder or neck, bone-in, cut into 4-5 cm pieces
- 180 gonion, finely chopped
- 250 gpotato, peeled and cut into large chunks
- 240 gcooked white beans, drained
- 200 gtomato, grated or very finely chopped
- 20 gtomato paste
- 2 wholedried lime
- 1 tspground turmeric
- 1 1/4 tspfine salt
- 1/2 tspblack pepper
- 15 mlneutral oil
- 900 mlwater
To serve
- 120 gflatbread
- 10 gfresh herbs or chopped parsley
Instructions
- 1
Prepare the ingredients: finely chop the onion, peel and cut the potato into large chunks, and grate or finely chop the tomato. Pierce each dried lime a few times with a skewer or the tip of a knife so it can flavor the broth without bursting bitterly.
- 2
Heat the oil in a heavy pot over medium-high heat. Add the lamb and sear for 5-6 minutes, turning until lightly browned on several sides; good browning gives the stew a deeper flavor. Add the onion and cook for 4 minutes until softened and lightly golden.
- 3
Stir in the turmeric, black pepper, tomato, and tomato paste. Cook for 2-3 minutes, stirring, until the tomato paste darkens slightly and loses its raw taste.
- 4
Add the water, dried limes, and salt. Bring to a boil, then lower to a steady gentle simmer. Cover and cook for 25 minutes, skimming any foam in the first few minutes for a clearer broth.
- 5
Add the potato and cooked white beans. Cover again and simmer for 20-25 minutes, until the lamb is tender enough to pull apart, the potatoes are fully cooked, and the broth is fragrant and slightly thickened. If needed, simmer uncovered for the last few minutes to concentrate the liquid.
- 6
For a classic abgoosht texture, remove about half the potato, beans, and a little lamb to a bowl and mash them roughly with a fork, then return them to the pot to thicken the stew. Taste and adjust seasoning if needed.
- 7
Rest the stew off the heat for 5 minutes so the flavors settle. Serve hot with flatbread and fresh herbs or parsley. Traditionally, the broth is enjoyed first, then the solids are mashed and eaten with bread.
Nutrition per serving
Notes
- •Using cooked canned or home-cooked white beans keeps the dish within the 60-minute target; dried soaked beans would require a much longer simmer.
- •If your lamb is from an older animal and seems firm after 50 minutes, continue simmering until tender; true tenderness matters more than the clock.
- •Piercing the dried limes is important: whole unpierced limes release less flavor, while broken pieces can make the stew overly bitter.
- •Serve with raw onion, fresh sabzi, or torshi if you want a more traditional table.
Background
Abgoosht, also known in many homes as dizi when served in its traditional stone or metal pot, is one of Iran's most beloved everyday comfort foods. It has long been cooked as a hearty, economical stew of meat, legumes, and potatoes, designed to feed families well and make the most of simple pantry ingredients. The custom of drinking the broth first and then mashing the solids is a distinctive part of its heritage.
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