Abgoosht
User Reviews
4.7
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
4 hrs 20 mins
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Total Time
4 hrs 50 mins
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Servings
8 people
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Course
Main Course, Soup
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Cuisine
Persian
Abgoosht
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Abgoosht or dizi is a Persian soup or stew that is traditionally prepared with lamb, chickpeas, white beans, potatoes and tomatoes.
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Ingredients
- 3 lb beef or lamb shank , cut into pieces
- 2 onions , diced
- 3 cloves garlic , crushed
- 2 cups chickpeas (previously soaked for 8 hours)
- 2 cups White beans (previously soaked for 8 hours)
- 1 lb small potatoes , peeled and halved
- 1 teaspoon Turmeric
- 2 dried limes (limoo amani) or 2 freshly squeezed lemons
- 2 tablespoons tomato paste
- 2 lb tomatoes , peeled, seeded, and diced
- 1 green bell pepper , diced
- 3 tablespoons oil
- 1 teaspoon cinnamon
- salt
- pepper
Equipment
- Dutch oven
Instructions
- Rinse and drain the chickpeas and white beans.
- Season the meat with salt and pepper.
- Brown the onions in a thick-bottomed pot over low-medium heat. Add the meat.
- Poke the Persian limes and add them (or the lemon juice) to the meat.
- Add the beans, chickpeas, garlic, turmeric, cinnamon, and 6 cups (1.5 liter) of boiling water. Stir well.
- Cover and simmer over low-medium heat for 2h30.
- At the start of cooking, check the contents of the pot and remove any foam that may eventually surface.
- After 2h30, add the tomato paste and mix well. Then add the fresh tomatoes and the green bell pepper.
- Add the potatoes and adjust the seasoning. Cover and cook again for 2 hours on low heat.
- Once the cooking is finished, place a very fine strainer on a large deep bowl to collect all the broth.
- Pour the broth into the pot and adjust the seasoning if necessary.
- Two possibilities :- Reduce all solids to a purée- Serve the solids as they are and crush them or not with a fork.
- Serve broth and solids separately.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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