Abgoosht (Persian Lamb and Chickpea Stew)
Abgoosht (Persian Lamb and Chickpea Stew)
Ingredients
For the Abgoosht
- 1/4 cup white beans, soaked 4 hours to overnight
- 1/4 cup chickpeas, soaked 4 hours to overnight
- 1 pound lamb rib, boneless
- 2 pounds lamb arm pot, bone in
- 1 onion, large, quartered
- 3 teaspoons turmeric
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
- 1/4 cup tomato paste, sautéed until color deepens
- 10 cups water
- 5 dried Persian limes (limoo amani), cut in half
- 3 russet potatoes, large, cut into thirds
- 1/4 teaspoon cinnamon
For Serving
- 1/2 cup fresh herbs, such as mint, basil, tarragon, chopped
- 1 loaf Persian bread, such as barbari or sangak
- 1/2 cup pickles, as needed
Instructions
- 1
In a large, heavy-bottomed pot, combine the soaked white beans, soaked chickpeas, lamb ribs, lamb arm pot, and quartered onion. Pour 10 cups of water over all ingredients, ensuring they are fully covered.
⏱️ 5 min
- 2
Bring the pot to a rolling boil over high heat. As foam surfaces, use a ladle or spoon to skim it off to ensure a clear broth.
⏱️ 10 min
- 3
Reduce the heat to low, cover the pot, and let it simmer. Season with turmeric, salt, and black pepper.
⏱️ 5 min
- 4
After simmering for 1 hour, add the sautéed tomato paste and a dash of cinnamon to the pot. Stir well to combine.
⏱️ 5 min
- 5
When the beans are halfway cooked (after approximately 1 1/2 to 2 hours of total simmering), add the dried Persian limes, cut in half. Continue simmering for another hour.
⏱️ 60 min
- 6
Check the tenderness of the meat. Once the meat is tender, add the cut russet potatoes to the pot. Continue to cook until the potatoes are soft, which will take about 40-45 minutes.
⏱️ 45 min
- 7
Once everything is fully cooked and tender, carefully remove the dried Persian limes from the pot. Separate the flavorful broth into a serving bowl.
⏱️ 10 min
- 8
Transfer the remaining solids (meat, beans, chickpeas, potatoes, and onion) to a separate bowl. Using a potato masher or a sturdy fork, mash them together to create a coarse paste, known as Goosht Kubideh.
⏱️ 10 min
- 9
Serve the hot, flavorful broth (Ab-e Dizi) and the mashed Goosht Kubideh separately. Enjoy with fresh herbs, Persian bread, and pickles on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Abgoosht (Persian Lamb and Chickpea Stew)
Ingredients
For the Abgoosht
- 1/4 cup white beans, soaked 4 hours to overnight
- 1/4 cup chickpeas, soaked 4 hours to overnight
- 1 pound lamb rib, boneless
- 2 pounds lamb arm pot, bone in
- 1 onion, large, quartered
- 3 teaspoons turmeric
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
- 1/4 cup tomato paste, sautéed until color deepens
- 10 cups water
- 5 dried Persian limes (limoo amani), cut in half
- 3 russet potatoes, large, cut into thirds
- 1/4 teaspoon cinnamon
For Serving
- 1/2 cup fresh herbs, such as mint, basil, tarragon, chopped
- 1 loaf Persian bread, such as barbari or sangak
- 1/2 cup pickles, as needed
Instructions
- 1
In a large, heavy-bottomed pot, combine the soaked white beans, soaked chickpeas, lamb ribs, lamb arm pot, and quartered onion. Pour 10 cups of water over all ingredients, ensuring they are fully covered.
⏱️ 5 min - 2
Bring the pot to a rolling boil over high heat. As foam surfaces, use a ladle or spoon to skim it off to ensure a clear broth.
⏱️ 10 min - 3
Reduce the heat to low, cover the pot, and let it simmer. Season with turmeric, salt, and black pepper.
⏱️ 5 min - 4
After simmering for 1 hour, add the sautéed tomato paste and a dash of cinnamon to the pot. Stir well to combine.
⏱️ 5 min - 5
When the beans are halfway cooked (after approximately 1 1/2 to 2 hours of total simmering), add the dried Persian limes, cut in half. Continue simmering for another hour.
⏱️ 60 min - 6
Check the tenderness of the meat. Once the meat is tender, add the cut russet potatoes to the pot. Continue to cook until the potatoes are soft, which will take about 40-45 minutes.
⏱️ 45 min - 7
Once everything is fully cooked and tender, carefully remove the dried Persian limes from the pot. Separate the flavorful broth into a serving bowl.
⏱️ 10 min - 8
Transfer the remaining solids (meat, beans, chickpeas, potatoes, and onion) to a separate bowl. Using a potato masher or a sturdy fork, mash them together to create a coarse paste, known as Goosht Kubideh.
⏱️ 10 min - 9
Serve the hot, flavorful broth (Ab-e Dizi) and the mashed Goosht Kubideh separately. Enjoy with fresh herbs, Persian bread, and pickles on the side.
⏱️ 5 min