Abgoosht is one of the most traditional Iranian foods. It is also called Dizi, which refers to the traditional stone crock pots it is served in. Hundreds of years ago, Abgoosht was made with lamb and chickpeas. However, later on, when new foods such as potatoes and tomatoes were introduced to Iranian Cuisine, the recipe had some changes.
Serving Abgoosht has a special custom. First, the broth is poured into a bowl and served with small pieces of bread soaked in it. Then the remaining ingredients, such as potatoes, beans, chickpeas, and lamb, are mashed up to a mashed-potato-type consistency and served separately alongside the broth.
- 2 lamb shanks
- 1 cup white beans, soaked overnight
- 1 cup chickpeas, soaked overnight
- 1 large onion
- 2 tomatoes
- 1 Tablespoon tomato paste
- 1 Teaspoon salt
- 1 Teaspoon ground dried lime or 2 tablespoons lemon juice
- ½ Teaspoons pepper
- 1 large potato, peeled
- ½ Tablespoons turmeric
- Place the meat, onion, chickpeas, beans, and peeled tomatoes in a large pot.
- Place the pot over medium heat. Add turmeric and 5 cups of water and bring to a boil. Cover and cook on low heat for one to two hours.
- When the meat is almost cooked, remove the tomatoes, onion, and any fat from the meat and place them in a bowl.
- Using a blender or meat masher, mash the onion, tomatoes, and fat. Add it to the pot again. Add salt, pepper, tomato paste, potato, and lemon juice. Cover and continue cooking for another hour.
- If necessary, adjust the water and keep cooking until all the ingredients are fully cooked; taste and adjust the seasoning. Serve warm with bread.