Persian lamb and chickpea broth pounded into a hearty dip — Iran's ancient peasant stew.
Abgoosht (meaning 'meat broth') is one of Iran's oldest and most beloved dishes. Lamb, chickpeas, white beans, tomatoes, and turmeric are slow-cooked for hours until the meat is falling apart. Traditionally the broth is drained and eaten as a soup, then the solids are mashed together with a stone pestle (goshtkoob) into a thick paste eaten with flatbread, radishes, and herbs. It's a full meal in one pot.
Serves 6
In a heavy pot, layer onion, lamb, chickpeas, beans, tomatoes, potatoes, and dried lime. Add spices and water.
Bring to boil, skim foam. Reduce heat to low, cover and simmer for 2.5–3 hours until lamb is very tender.
Strain broth into bowls for soup. Transfer solids to a separate bowl.
Mash solids vigorously with a potato masher until a thick paste forms. Season. Serve broth as first course, then dip paste with fresh flatbread, herbs, and radishes.
The longer it cooks, the better. 3 hours is the minimum.
Dried limes (limu omani) are available at Persian grocery stores.
Use a slow cooker for an unattended cook.
Add split peas for extra thickness.
Refrigerate up to 4 days. Freezes well.
Abgoosht has been eaten in Iran for thousands of years — it's the dish of poets, workers, and kings alike, beloved across all Persian society.
The mashed solid is called 'goosht koobideh' and is considered the most enjoyable part — eaten like a spread on bread.
Per serving (500g / 17.6 oz) · 6 servings total
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