Iranian abgoosht is a hearty one-pot stew that has its origins in ancient Persia. It is traditionally prepared with lamb or mutton, but beef can be used in some variations. The dish also incorporates potatoes, beans, legumes, and various Iranian spices and ingredients, all cooked in a flavorful tomato-infused broth.

Abgoosht is typically served in two parts. The meat, vegetables, and legumes are removed from the stock and are served separately. The broth is enjoyed first and is then followed by meat and vegetables that are usually mashed in a roughly-textured paste (goosht kubideh).

Occasionally, the meat and vegetables can be served whole, but always separated from the broth. The rustic abgoosht, also known as dizi, is one of the most popular Iranian dishes. It is often served along with fresh herbs (sabzi khordan) and flatbread.