Abgoosht

Nutrition · per serving

Steps

1. 1

   Prepare the ingredients: finely chop the onion, peel and cut the potato into large chunks, and grate or finely chop the tomato. Pierce each dried lime a few times with a skewer or the tip of a knife so it can flavor the broth without bursting bitterly.

   180 g onion, finely chopped250 g potato, peeled and cut into large chunks200 g tomato, grated or very finely chopped2 whole dried lime
2. 2

   Heat the oil in a heavy pot over medium-high heat. Add the lamb and sear for 5-6 minutes, turning until lightly browned on several sides; good browning gives the stew a deeper flavor. Add the onion and cook for 4 minutes until softened and lightly golden.

   15 ml neutral oil450 g lamb shoulder or neck, bone-in, cut into 4-5 cm pieces180 g onion, finely chopped
3. 3

   Stir in the turmeric, black pepper, tomato, and tomato paste. Cook for 2-3 minutes, stirring, until the tomato paste darkens slightly and loses its raw taste.

   1 tsp ground turmeric1/2 tsp black pepper200 g tomato, grated or very finely chopped20 g tomato paste
4. 4

   Add the water, dried limes, and salt. Bring to a boil, then lower to a steady gentle simmer. Cover and cook for 25 minutes, skimming any foam in the first few minutes for a clearer broth.

   900 ml water2 whole dried lime1 1/4 tsp fine salt
5. 5

   Add the potato and cooked white beans. Cover again and simmer for 20-25 minutes, until the lamb is tender enough to pull apart, the potatoes are fully cooked, and the broth is fragrant and slightly thickened. If needed, simmer uncovered for the last few minutes to concentrate the liquid.

   250 g potato, peeled and cut into large chunks240 g cooked white beans, drained
6. 6

   For a classic abgoosht texture, remove about half the potato, beans, and a little lamb to a bowl and mash them roughly with a fork, then return them to the pot to thicken the stew. Taste and adjust seasoning if needed.

7. 7

   Rest the stew off the heat for 5 minutes so the flavors settle. Serve hot with flatbread and fresh herbs or parsley. Traditionally, the broth is enjoyed first, then the solids are mashed and eaten with bread.

   120 g flatbread10 g fresh herbs or chopped parsley

Origin & History

Abgoosht, also known in many homes as dizi when served in its traditional stone or metal pot, is one of Iran's most beloved everyday comfort foods. It has long been cooked as a hearty, economical stew of meat, legumes, and potatoes, designed to feed families well and make the most of simple pantry ingredients. The custom of drinking the broth first and then mashing the solids is a distinctive part of its heritage.