Authentic Abgoosht Recipe Iran, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
This lamb and vegetable soup initially had mutton and chickpeas as the main ingredients, but with time it started to also include ingredients like tomatoes, potatoes, and different legumes. It is incredibly simple to prepare since all that is needed is to put all the ingredients in the pot, and then just cook for three to four hours, until the meat is so tender it falls off the bone. When ready to serve, first, the solid parts are separated from the broth. Then, the broth is strained and the solid parts mashed into a paste using a meat masher called goosht-koob. The meat paste and the soup are served separately, but together, and torn pieces of sangak, an Iranian flatbread, are added to the soup before eating. Pickles, sabzi, and a yogurt-based drink doogh are often served alongside as well.
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Cooking tips
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method
The preparation method couldn't be simpler. You just add everything to a pot and cook until the meat is done. To speed up the process, you can make it in a pressure cooker. -
ingredients
If you’re using whole limes, make sure to always make a few incisions in them before you add them to the pot. As far as legumes are concerned, if you’re not using canned ones, soak them overnight to speed up the cooking process. The meat should ideally be tough, bone-in meats like lamb shanks or lamb neck, even tough lamb shoulder is often used nowadays. Besides potato, tomato, onion, and different ... Read more
Abgoosht
PREP 30min
COOK 3h
READY IN 3h 30min
Indulge in the symphony of flavors that is abgoosht, an Iranian culinary delight that warms both the body and soul. The following recipe skillfully melds the rich tenderness of lamb with the heartiness of beans and chickpeas, underscored by the aromatic infusion of Persian limes and spices.
Ingredients
2 pieces of lamb shank
4 pieces of lamb necks
2 medium onions
1/2 cup (100g) chickpeas, soaked over night
1/2 cup (90g) white beans, soaked over night
1 tsp turmeric
2 Persian limes
2 tbsp tomato paste
4 tomatoes
3 potatoes
2 tsp cinnamon
salt & pepper
Preparation
Wash and pat dry the meat, then season with salt and pepper.
Add the meat, the chopped onion, the beans, the chickpeas, the Persian limes that you’ve previously poked in a few places, the turmeric, the cinnamon, and nine cups of water to a large pot.
Cover the pot, then simmer over medium heat for two hours. If any foam comes to the top during those two hours, make sure to remove it.
Next, once the two hours have passed, add the tomato paste, the tomatoes, the potatoes. Add more salt if needed. Cover the pot and cook for one more hour.
When cooked, place a strainer over a pot, then put the meat inside the strainer. Remove the bones from the meat, then pour the entire contents of the pot into the strainer.
Put everything that’s left in the strainer into a bowl, then using a masher, mash into a homogenous mixture.
Adjust the seasoning of the soup, if necessary, and shape the mashed mixture on a separate plate.
Tear sangak into pieces, and add them to the soup.
Serve the soup and the meat together but separate.
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