Abgoosht is an 8th-century dish! is a traditional Iranian food or rather the oldest Persian dish. This dish is a popular dish in Iran, which is also known as a family dish, which still gathers family members around on weekends.
The name of this Iranian dish is written in old Persian texts. Abgoosht is an Iranian broth, There are different types of Abgoosht, but today in this article I want to write the most original and traditional recipe for this dish. Dizi is the other name of Abgoosht and the only difference is the container in which they are cooked. Dizi is cooked in a special dish and generally in the oven, but the Abgoosht is cooked in a pot or pressure cooker.
Ingredients:
. 1 lb. cubed lamb with bone and 50g beef fat
. 2 large onions, chopped
. 2-3 cloves garlic
. 2 tomatoes
. 2 potatoes
. 1 cup white beans
. 2 cup chickpeas
. Salt and pepper to taste
. 1 teaspoon turmeric
. 1 teaspoon caraway
. 1 teaspoon Iranian Abgoosht spices ( or meat broth spices)
. 1 tablespoon tomato paste
. 8 bowls water
First, clean and wash white beans and chickpeas, and pour them into a suitable big pot. Wash the cubed meat ( tell the butcher to chop the bone along with the meat for you. Add the meat with bone and beef fat to the bean pot and add chopped onions and 2 or 3 cloves of garlic. Now, pour water into the pot, the amount of water should be enough to have broth the amount of your serving after cooking. That means for 4 people you should have 4 bowls of broth after cooking. For this recipe, first of all, pour 4 bowls of water, then add 4 additional bowls of water.
Turn on the gas flame. Add salt and pepper, turmeric, caraway, and Abgoosht spices. When the food is boiling reduce the flame cover the pot and let it simmer and cook. When the meat is almost cooked decrease the flame.
If the broth runs out during cooking, add enough boiling water to it, but it is better to add enough water at the beginning of cooking.
After cooking the meat, add tomato paste. In this step add the paste to a little broth and mix that and then add the paste to the pot. Grate the tomatoes and add to the food. You can add 2 or 4 tomatoes to the pot for the Goosht Koobideh, it depends on your preference. When the Abgoosht is cooked remove beef fat from the food. Now add 2 potatoes to the pot.
Serving Abgoosht has special customs. After cooking, separate the broth and the combination of beans, onions, and tomato… serve the hot broth in a bowl. We call that broth Abgoosht. Mash the mixture of ingredients very well and serve in a suitable dish. We call that Goosht Koobideh. Of course, some people don’t like to mash the Goosht Koobideh, so they eat that without mashing it.
For serving or mashing the ingredients, be sure to remove all small and large bones from the food
Side dishes:
Red onion
Onion is the best side dish for this food and Iranian medicine wrote about this combination
Sabzi Khordan
Sabzi Khordan is an interesting side dish for Abgoosht
Torshi
I believe that when you serve Torshi (pickles) with Abgoosht, you make this dish more delicious! garlic pickles, Hafteh Bijar, or eggplant pickles are some types of pickles that are very tasty with this dish
