Dinner Meat

Abgoosht

abgoosht Abgoosht is a traditional Persian lamb and chickpeas (garbanzo beans) stew. It is also called “Dizi”, which is the clay cookware in which the dish is prepared and cooked on low heat for a long period of time.

The dish is usually prepared with lamb, but you can also use beef. You just want to make sure to use the shank with the bones.

For the recipe, I added ground ginger and coriander, even though they are not part of the traditional recipe. But I think they give extra flavor to the meat. If you have been reading Tajoon, you will notice that I always use ground ginger on meat, chicken and fish. It makes any dish have a unique taste and it is a great antioxidant to add to your diet.

I hope you’ll try my version of Abgoosht. If you do, I promise you won’t be disappointed.

All right, let’s get started!

Prep time: 30 minutes

Cook time: 3 hours

Ingredients:

2 beef shanks or 4 lamb shanks (about 1.5 lbs)
1  onion chopped
1 cinnamon stick
1/3 cup of white beans soaked overnight
1/3 cup of garbanzo beans soaked overnight
3 tomatoes peeled and kept whole
2 Idaho potatoes , peeled and quartered
2 dried lemons
1 tablespoon of tomato paste
1 tablespoon of olive oil
Salt and pepper to taste
1 teaspoon of turmeric
1 teaspoon of coriander
1 teaspoon of ground ginger
8 – 9 cup of water

Directions:

abgoosht 1 In a heavy pot or dutch oven, heat up the olive oil and saute the chopped onion with the cinnamon stick for about 5 minutes, jut to sweat the onion. abgoosht 2 Add the meat and season with salt, pepper, turmeric, coriander and ground ginger. abgoosht 3 Add about 1/4 cup of water to help mix the spices with the meat and onion, then cook while mixing from time to time the meat is browned on both sides. This should take a good 10 minutes. abgoosht 4 Once the meat is browned, add the tomato paste and mix it in with the onion. abgoosht 5 Add the white beans and garbanzo beans. Top with water (8-9 cups). Cover with a lid and cook on low medium heat for 2 hours, or until the meat is almost fork tender. abgoosht 6 Remove the cinnamon stick and add the dried lemons.
I like to add the dry lemons after I cook the meat, because I find that when I add them with the meat, they tend to overcook and release a strong lemony flavor. If you like that, go ahead and add them in the beginning. abgoosht 7 Add the tomatoes and potatoes and cook for another 45 minute to an hour. abgoosht 8 Et voila, abgoosht is ready. abgoosht 9 Serve with Sangag Persian bread or pita bread.

Abgoosht
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Ingredients
  • 2 beef shanks or 4 lamb shanks (about 1.5 lbs)
  • 1 onion chopped
  • 1 cinnamon stick
  • ⅓ cup of white beans soaked overnight
  • ⅓ cup of garbanzo beans soaked overnight
  • 3 tomatoes peeled and kept whole
  • 2 Idaho potatoes , peeled and quartered
  • 2 dried lemons
  • 1 tablespoon of tomato paste
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • 1 teaspoon of turmeric
  • 1 teaspoon of coriander
  • 1 teaspoon of ground ginger
  • 8 - 9 cup of water
Directions
  1. In a heavy pot or dutch oven, heat up the olive oil and saute the chopped onion with the cinnamon stick for about 5 minutes, jut to sweat the onion.
  2. Add the meat and season with salt, pepper, turmeric, coriander and ground ginger.
  3. Add about ¼ cup of water to help mix the spices with the meat and onion, then cook while mixing from time to time the meat is browned on both sides. This should take a good 10 minutes.
  4. Once the meat is browned, add the tomato paste and mix it in with the onion.
  5. Add the white beans and garbanzo beans. Top with water (8-9 cups). Cover with a lid and cook on low medium heat for 2 hours, or until the meat is almost fork tender.
  6. Remove the cinnamon stick and add the dry lemons.
  7. Add the tomatoes and potatoes and cook for another 45 minute to an hour.
  8. Et voila, abgoosht is ready. Serve with Sangag Persian bread or pita bread.

Leave a Reply

Download The Top 15 Recipes on Tajoon Ebook for Free

* indicates required