Ingredients
- 1kg
Beef or lamb meat
- 3
Onions
- 3 cloves
Garlic
- 350g
Chickpeas
- 350g
White beans
- 1
Green pepper
- 500g
Potatoes
- 2 teaspoons
Turmeric
- 3
Dried limes (limoo amani)
- 2 tablespoons
Tomato paste
- 1kg
Tomatoes
Cinnamon
Salt & pepper
Directions
Abgoosht (آبگوشت Ābgusht)
Abgoosht (آبگوشت), also called dizi (دیزی) is a traditional Persian stew, very popular in Iran and easy to prepare for cooking enthusiasts.
It consists mainly of lamb, white beans, onions, chickpeas, tomatoes, potatoes and limoo amani. We speak of dizi if the stew is cooked in stone containers. Indeed, dizi refers to the traditional stone jug which is a slow cooker in which the dish is prepared.
Materials needed for the Abgoosht recipe:
- A Goosht-koob (meat mortar)
- A large pressure cooker
- A Rice cooker
- A peeler
In Iran, each region has its own custom and tradition with traditional meals specific to each city and village. But abgoosht is a national dish common to all of Iran. You can taste it in all Iranian cities and traditional restaurants.
For Iranians, tasting an abgoosht is a warm and friendly moment that is shared on a Persian carpet around a sofreh (Iranian table linen) placed on the carpet. This Iranian tradition dates back hundreds of years. Before, Abgoosht or Dizi was cooked simply with lamb and chickpeas, it was a meal for the lower classes. With the arrival of new ingredients in Iranian cuisine, this dish has been enhanced which has made it very popular thanks to its new flavors much appreciated by Iranians.
The abgoosht should simmer for a long time in order to be tastier. There are two ways to serve the Abgoosht (or dizi) recipe:
– By separating the broth from the ingredients. The broth is placed in a large bowl served separately from the solid ingredients (meat, tomatoes, chickpeas, beans and potatoes)
– By reducing all the solid ingredients with a goosht-koob (a meat mortar) served with torshi, sabzi khordan (herbs used for ghormeh sabzi) or even yogurt.
This Iranian national dish with flavors of spices and dried lemon, is very often eaten with the national drink of Iran called “Doogh” (drink made from fermented milk) and is served with Persian bread such as Lavash .
Steps
1 Done | Preparation of chickpeasRinse and drain the chickpeas and white beans. |
2 Done | Brown the meat and onionsBrown the sliced onions in a pot over medium / low heat and add the lamb or beef. |
3 Done | Drill the limoo amani (dried lemons) and add them to the meat and onions. |
4 Done | Add vegetablesAdd the white beans, chickpeas, garlic, turmeric, cinnamon, and cover everything with boiling water. Mix well. |
5 Done | CookingCover and cook over medium / low heat for 2h30 while regularly removing the foam that forms on the surface. |
6 Done | After 2h30 of cooking, add the tomato paste, the fresh tomatoes, the potatoes, the green pepper and mix well. |
7 Done | Cover and cook for 2 hours on low heat. |
8 Done | Taste your AbgooshtYour abgoosht (or dizi) is ready! Serve the broth and vegetables separately. |
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