Abgoosht Recipe
Abgoosht, also known as Dizi, is a nutritious and beloved traditional dish known to all Iranians. With roots dating back to our cattle-breeding ancestors, it’s a staple in our cultural heritage. Preparation methods for Abgoosht vary across Iranian cities, reflecting the rich diversity of our cuisine.
No matter the preparation method, mutton and peas and beans are essential ingredients for making Abgoosht. To create this dish, known as Dizi, patience is key – if you’re planning on serving it for lunch, start the night before. But don’t worry, despite its traditional roots, making Abgoosht is simple and just requires time and gentle heat to bring out its delicious flavors. Join us in Cooking Rush as we share our recipe for this authentic Iranian dish.
Abgoosht Ingredients
| Ingredients for Abgoosht | |
| Lamb and mutton | Half a kilo |
| Tail | 50 grams |
| Beans | Half a glass |
| Pea | Half a glass |
| Potato | 2 |
| Onion | 1 |
| Tomato | 2 or 3 |
| Tomato paste | 2 tablespoons |
| Dried lemon | 2 pitted lemons |
| Salt | As much as needed |
| Pepper | As much as needed |
| Turmeric | As much as needed |
Tip: Be sure to use mutton with bones to make Abgoosht more delicious.
How to make abgoosht step by step
1. For the Abgoosht dish, it’s best to soak the chickpeas and white beans the night before and change the water a couple of times to prevent puffiness.
2. Choose the pot you want to make Abgoosht in and give it a wash. Then, add the drained mutton to the pot. Drain the soaked peas and beans and toss them in the pot along with an onion. Pour hot water over the ingredients, making sure it covers everything completely. Turn up the heat until the water boils, then reduce the heat and let the contents cook for 2-3 hours.
Tip: Remember to skim off any meat foam that rises to the surface of the water periodically.
3. Once the meat and beans are cooked and tender, peel and add the potatoes to the Abgoosht juice. Then, it’s time to add the grated tomatoes to the pot, along with the seeded core of the dried lemon. Let everything settle in the Abgoosht.
Optional: If you want to add tomato paste to the Abgoosht, make sure to fry it first. Pour it into the pot after the grated tomatoes, using only one spoonful.
4. Once the Abgoosht has settled, remove the stalks and give them a good beating with an onion. Add the desired amount of turmeric, salt, and pepper, then return everything to the pot. Let it cook for an additional 20 to 30 minutes, until the Abgoosht has set.
Note: You can either use a hammer to beat the onion that’s already in the pot, or a raw onion. Just make sure not to grate the raw onion as it won’t give the desired texture to the Abgoosht.
Your hard work has paid off! Your Abgoosht is now ready to be served in two ways. You can either separate the Abgoosht from the pot and put it in a bowl. Then, use a meat grinder to puree the ingredients in the pot and enjoy them separately. Or, you can add some meat, peas, and beans to individual bowls and pour Abgoosht over them, then enjoy it.
A simple recipe for Abgoosht
Abgoosht is a dish with numerous cooking variations, allowing for individual customization to suit personal tastes. As highlighted in the recipe mentioned earlier in the article, Omani tomatoes and lemons were utilized. However, for those looking to make a basic version, the so-called “simple Abgoosht” requires no additional ingredients and Omani tomatoes and lemons are not necessary.
How to prepare Abgoosht with pressure cooker?
To make Abgoosht using a pressure cooker, start by adding the meat, peas, and beans to the pressure cooker. Then, throw in the onion and enough water to cover the ingredients, and turn on the heat. It should take approximately one hour for everything to cook thoroughly.
Once the meat, peas, and beans are fully cooked, transfer the mixture to another pot and add grated potatoes, tomatoes, and lemon kernels (optional). Let the Abgoosht sit for a bit. Next, remove the stems and onions from the mixture, grind them using a meat grinder, and return the ground mixture back to the pot.
Once the potatoes are fully cooked, the Abgoosht is ready to be served and enjoyed.
Note: You can keep cooking Abgoosht in the same pressure cooker, there’s no need to transfer it to another pot.
Additional tips for cooking Abgoosht
- This recipe is enough for 4 to 5 people using half a kilo of meat.
- Don’t forget to soak the beans overnight to soften them.
- The longer you cook Abgoosht over a low heat, the more flavorful it becomes.
- If you prefer, you can use ghor instead of lemon. Simply boil it separately and add it to the pot once it’s crushed.
- Roasting the tomato paste is crucial and don’t use more than 1 or 2 tablespoons.
- Adding some fresh mint to Abgoosht can add an interesting twist to its flavor.
- At the end of cooking, it’s important to separate the meat from the broth and crush it together with the onions. This will greatly enhance the taste of the Abgoosht.
- You can substitute dried lemon with lemon powder.
I hope you enjoyed this recipe for making Abgoosht. Just remember that since it’s a rich and filling dish, it’s best to have it for lunch. Thank you for reading the article all the way to the end!
