Abgoosht
Persian Lamb and Chickpea Stew
A hearty and ancient Persian comfort food, Abgoosht is a rich lamb and chickpea stew traditionally served in two courses: first the flavorful broth as a soup, followed by the mashed solids as a thick, savory paste, often enjoyed with flatbread.
🧂 Ingredients
- 600 g Lamb shoulder(Bone-in or boneless, cut into large chunks.)
- 200 g Dried chickpeas(Soaked overnight in plenty of water, then drained. If using canned, rinse and drain 2 cans (approx. 400g each).)
- 100 g Dried white beans (e.g., cannellini or navy beans)(Soaked overnight in plenty of water, then drained. If using canned, rinse and drain 1 can (approx. 400g).)
- 3 medium Potatoes(Peeled and quartered.)
- 2 medium Tomatoes(Halved.)
- 1 tsp Turmeric
- 2 Dried Persian limes (limoo omani)(Poked a few times with a fork or skewer to release flavor.)
- 2 liters Water(Approximately, or enough to generously cover ingredients.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, combine the lamb shoulder chunks, soaked and drained chickpeas, soaked and drained white beans, quartered potatoes, halved tomatoes, turmeric, and poked dried limes. Add the water, ensuring all ingredients are generously submerged. Season with salt and pepper.
⏱️ 10 minutes - 2
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for at least 3 hours, or until the lamb is fall-apart tender and the beans are completely soft. Skim off any foam or impurities that rise to the surface during the first hour of cooking.
⏱️ 3 hours to 3 hours 30 minutes - 3
Carefully strain the contents of the pot. Ladle the clear, flavorful broth into a separate bowl or pot. This will be your first course, the soup. Discard the dried limes.
⏱️ 5 minutes - 4
Transfer the remaining solids (lamb, beans, potatoes, tomatoes) to a mortar and pestle (traditionally) or a sturdy bowl. Mash everything together vigorously until it forms a thick, coarse paste. You can also use a potato masher or the back of a sturdy spoon. Adjust seasoning with salt and pepper if needed.
- 5
Serve the mashed 'goosht koobideh' (mashed meat and legumes) in a separate bowl. It is traditionally eaten with fresh, torn pieces of sangak or barbari bread, which are perfect for scooping up the rich paste.
💡 Pro Tips
- ✓This recipe yields two distinct dishes from one cooking process: a clear, aromatic broth and a hearty, mashed stew.
- ✓For a more authentic experience, use a traditional stone mortar and pestle to mash the solids into 'goosht koobideh'.
- ✓Abgoosht is a dish with deep historical roots in Persian cuisine, offering a taste of ancient comfort.
- ✓Ensure the beans are fully cooked and tender before mashing for the best texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like carrots or parsnips along with the potatoes for a more complex flavor profile.
- For a lighter version, use leaner cuts of lamb or even chicken, and reduce the amount of beans.