Persian
Abgoosht
A traditional Persian lamb, chickpea, and potato stew served in two parts: fragrant broth for soaking bread, and the tender solids mashed into goosht koobideh. Dried lime, turmeric, and slow cooking give it its familiar deep, comforting flavor.
Watch it madeYumTopia · 34:25
Ingredients
- Bone-in lamb shank or neck pieces350g
- Lamb tail fat or extra lamb fat, optional25g
- Dried chickpeas1/3 cup
- Dried white beans1/4 cup
- Yellow onion, quartered1 medium
- Tomatoes, grated or finely chopped2 medium
- Tomato paste1 tbsp
- Potatoes, peeled2 small
- Dried Persian lime, pierced1
- Ground turmeric1 tsp
- Ground cinnamon1/4 tsp
- Fine sea salt1 tsp, or to taste
- Black pepper1/2 tsp
- Water5 cups
- Sangak, lavash, or taftoon bread, for servingas needed
- Raw onion, torshi, or fresh herbs, for servingoptional
Method
- Soak the chickpeas and white beans overnight in plenty of cold water, then drain and rinse them well.
- Place the lamb, optional lamb fat, soaked chickpeas, soaked beans, onion, turmeric, black pepper, and water in a heavy pot.
- Bring to a boil, skim off the foam from the surface, then reduce the heat to low, cover, and simmer gently for 1 hour and 30 minutes.
- Stir in the grated tomatoes and tomato paste, then continue simmering until the lamb and beans are nearly tender, about 45 minutes.
- Add the pierced dried lime, potatoes, cinnamon, and salt, then simmer gently until the potatoes are soft and the lamb falls easily from the bone, about 30 minutes.
- Remove the dried lime and discard it, then lift out the bones and separate any meat clinging to them.
- Strain the broth into a warm serving bowl and adjust the seasoning with salt if needed.
- Put the lamb, beans, chickpeas, potatoes, onion, and tomato solids in a bowl and mash them thoroughly with a meat pounder or potato masher until cohesive and slightly chunky.
- Serve the hot broth first with torn pieces of bread for tilit, then serve the mashed solids alongside raw onion, torshi, or fresh herbs if desired.
Common questions
Can I substitute the dried Persian lime if I can’t find it?
Yes. Use 1 to 2 teaspoons dried lime powder, or a small piece of lemon peel plus a little extra lemon juice at the end. Add it late so the broth stays bright, not bitter.
How long does Abgoosht usually take from start to finish?
Plan on about 3 to 4 hours total, plus overnight soaking for the beans. The simmering is slow and gentle, and the lamb should become very tender before serving.
What are the most common mistakes when making Abgoosht?
The biggest mistakes are not soaking the beans, boiling too hard, and over-salting early. A hard boil can make the broth cloudy and toughen the meat, while salt added too soon can concentrate as it reduces.
How should I store leftover Abgoosht?
Cool it quickly, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze the broth and solids separately for up to 3 months. Reheat gently so the meat stays tender.
How is Abgoosht traditionally served?
Serve the broth first, often with bread on the side, then mash or pound the solids into a rustic second course. It’s also common to finish with fresh herbs, pickles, onions, and a squeeze of lemon.