Abgoosht (Lamb Chickpea Soup)

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 in 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 with the broth.


1596

Recipe type 

  • Beef Recipes
  • Soups
  • Stews

Course 

  • Main dishes
ServesPrep timeCook Time
4 People 10m 2h

Ingredients

  •  2 lamb shanks
  •  1 Cup white beans, soaked over night
  •  1 Cup chickpeas, soaked over night
  •  1 large onion
  •  2 tomatoes
  •  1 Tablespoon tomato paste
  •  1 Teaspoon salt
  •  1 Teaspoon ground dried lime, or 2 table spoon lemon juice
  •  ½ Teaspoons pepper
  •  1 large potato, peeled
  •  ½ Tablespoons turmeric
  •   water

Instructions

Place the meat, onion, chickpeas, beans and peeled tomatoes in a large pot.

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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.

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When meat is almost cooked, remove the tomatoes, onion and any fat from the meat and place them in a bowl.

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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.

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If necessary adjust water and keep cooking until all the ingredients are fully cooked, taste and adjust the seasoning. Serve warm with bread.

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