ابجوشت

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مفضلة فارسية تقليدية تتميز بأبجوشت. يمثل هذا الطبق المحبوب جوهر المطبخ الفارسي المريح.

المكونات

يخدم 4

• 700 gالعنصر الرئيسي(cut into large pieces)
• 150 gزبدة أو زيت(soaked overnight)
• 100 gحسب الذوق(soaked overnight)
• 1 largeonion(quartered)
• 3 mediumpotatoes(peeled)
• 2 mediumtomatoes(quartered)
• 2 tbsptomato paste
• 3 wholedried limes (limoo amani)(pierced)
• 1 tspground turmeric
• 1 smallcinnamon stick
• 1.5 Lwater(or more as needed)
• 1 tspsalt(plus more to taste)
• 0.5 tspblack pepper

التعليمات

1. 1

   الاستعداد

   جهزي المكونات.

   A hard sear builds the savoury depth that defines a good abgoosht.

2. 2

   كوك

   يُطهى على نار متوسطة حتى ينضج.

3. 3

   الموسم

   يتبل بالملح والفلفل.

   Pierce each dried lime with a knife so it releases its sour, fermented perfume without bursting.

4. 4

   خدمة

   يقدم ساخنا.

5. 5

   Add potatoes

   Tuck the whole peeled potatoes into the stew and cook a further 30-35 minutes, until a knife slides through them easily and the broth has turned rich and golden. Taste and adjust salt.

6. 6

   Strain the broth

   Set a colander over a bowl and carefully strain the stew, reserving all the liquid as the soup course. Discard the cinnamon stick and the spent dried limes once they have given their flavour.

   Squeeze the soft dried limes against the colander to push out their last drops of sourness before discarding.

7. 7

   Mash the goosht

   Remove the lamb bones. Place the meat, beans, chickpeas, potatoes and onion in a bowl and pound with a masher or pestle into a coarse, spreadable paste. Season generously with salt.

8. 8

   Serve as two courses

   Serve the hot broth first with torn bread soaked in it. Follow with the mashed goosht scooped onto flatbread, alongside raw onion, fresh herbs, pickles and a squeeze of lemon.

الاختلافات

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تخزين

يحفظ مبرداً لمدة 3 أيام.

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