Update Date: June 5, 2024
Do you like to test a healing food from Persia called Abgoosht? Do you know the essential steps to prepare this Iranian lamb and chickpea stew? What do you know about its origin? Are you following a vegan diet? Do you like to test something new?
Welcome to the world of Abgoosht, a hearty and comforting dish that has been cherished for generations in Iran. Originating from ancient Persia, Abgoosht is more than just a meal; it’s a culinary tradition that brings families and communities together.
Picture this: tender pieces of lamb or beef simmered to perfection with chickpeas, white beans, potatoes, onions, and tomatoes, creating a rich and flavorful stew that warms the soul. But Abgoosht is not just about the ingredients; it’s about the experience—the slow cooking process, the aroma that fills the kitchen, and the anticipation of sharing a delicious meal with loved ones.
In this post, we’ll delve deeper into the fascinating world of Abgoosht—its history, cultural significance, regional variations, and the art of preparing this beloved dish. Whether you’re a seasoned food enthusiast or a curious culinary explorer, there’s always something new to discover about Abgoosht.
Don’t worry if you are vegan; you may enjoy this tasty food which is sent from paradise to a group of inhabitants of the Middle East called Iranians. The GetBookOnline team invites you to discover Abgoosht, a traditional Persian dish known as Dizi. Please keep reading and be prepared to make a different stew signifying the rich eating culture of Iran.
Facts about Abgoosht
- Abgoosht, also known as Dizi, is a traditional Persian stew that has been enjoyed for centuries in Iran;
- The main ingredients of Abgoosht are lamb (or beef), chickpeas, white beans, potatoes, onions, and tomatoes;
- Abgoosht is traditionally cooked slowly over low heat, allowing the flavors of the ingredients to meld together;
- The mashed mixture of meat and beans is typically served with flatbread;
- Abgoosht is often served in a special dish called a Dizi pot, which consists of a bowl with a perforated bottom and a separate base for collecting the broth;
- Abgoosht is traditionally served with side dishes such as fresh herbs, radishes, onions, and torshi (pickled vegetables);
- Different regions of Iran have their own variations of Abgoosht, with variations in ingredients and cooking methods;
- Abgoosht is more than just a meal; it holds cultural significance in Iranian cuisine and is often enjoyed as a social gathering with family and friends;
- Abgoosht is a hearty and nutritious dish, rich in protein, fiber, vitamins, and minerals;
- The origins of Abgoosht can be traced back to ancient Persia, where it was enjoyed by both royalty and commoners;
- While traditional Abgoosht recipes call for lamb or beef, modern variations may include chicken or even vegetarian options;
- Abgoosht is traditionally enjoyed with Doogh, a refreshing yogurt-based drink flavored with mint and spices, to complement the richness of the stew.
What Is Abgoosht?
Abgoosht sits among the mouthwatering and authentic Persian recipes, the legacy of our ancestors engaging in husbandry. Some believe that the emergence of Persian lamb and chickpea stew dates back to the rise of sedentism (living in a place for good); in fact, the ancient Iranian people were nomads and had no time to make this time-consuming good.
Step by step, they preferred sedentism, and various foods like stews and pottages emerged. If you wonder how to pronounce Abgoosht, you must be alert that Abgoosht pronunciation is “آبگوشت.” Actually, this traditional food consists of two parts “Ab,” meaning water, and “gosht,” meaning meat.
In other words, it is a mixture of lamb beef, onion, potatoes, tomatoes or tomato paste, sheep’s tail fat, white beans, chickpeas, dried lime, and Persian spices. There is no clear information concerning Abgoosht origin; however, the ancient documents revealed that it was the main food of Iranians in the 8th Hijra century, known as “Shoorbaj.” Persian lamb and chickpea stew is tied with Iranian culture and served in special gatherings such as:
- Wedding party;
- Religious ceremonies;
- The birth of a child;
- The death of a person.
People of Persia eat it in two steps:
- First, they add torn bread to broth (meat water) and eat it;
- Second, they mash Persian lamb and chickpea stew ingredients to be served with bread.
What Are the Various Types of Abgoosht?
Iranian people prepare Persian lamb and chickpea stew distinctively, so it is categorized in:
- Abgoosht bozbash is a traditional food made in Hamedan and Khorasan provinces and prepared from goat meat, tail fat, onion, chopped vegetables, dried lime, cowpea, Persian spices, potatoes, and tomato paste;
- Curd Abgoosht is a delicious food made by people in Arak province and prepared from lamb meat, chickpeas, onion, curd, potatoes, and spices;
- Wheat Abgoosht is made of white beans, chickpeas, wheat, onion, tomato, potato, dried lime, and spices;
- Bulgur wheat Abgoosht is made of lamb meat, bulgur wheat, tomato paste, white beans, spices, dried mint, potatoes, and onion.
Abgoosht Ingredients
Abgoosht ingredients for four servings:
- 1/2 glass chickpeas;
- 700 grams lamb meat;
- 1/2 glass white beans;
- Two big potatoes;
- Two big onions;
- Three tablespoons tomato paste;
- Two dried limes;
- Some olive oil;
- The Persian spices, including turmeric, black pepper, salt, and cumin.
Point: Cumin is optional; however, adding it to the Abgoosht recipe is highly recommended because it prevents bloating after eating legumes. You may emit it if you don’t like its taste or are allergic to its chemical formula.
Abgoosht Recipe
As mentioned earlier, Persian lamb and chickpea stew has another name called Dizi; in fact, the name Dizi refers to specific pots employed in ancient Iran to make Persian lamb and chickpea stew. Unfortunately, the new generation prioritizes fast food over traditional Iranian dishes like Abgoosht, so these pots have vanished from Iranian homes.
So Dizi and Abgoosht are one food made of the same ingredients; in other words, the only difference between them is their specific cooking methods. Dizi is prepared in stoneware pots and yields one serving, while Persian lamb and chickpea stew share the same ingredients cooking in a large pot yield more servings. If you wonder how to make Persian Abgoosht, your answer lies in the following sentences:
- The first step to prepare Abgoosht is soaking chickpeas and white beans in water for 12 hours to reduce bloating after eating this traditional Iranian food. Soaking legumes helps minimize cooking time, too.
- Select a proper pot to cook Abgoosht ingredients, pour water into it and wait till it starts boiling;
- Add meat, lamb, tail fat, and olive oil to fry them for five minutes. When the meat’s color changes, it’s time to add spices and sauté for two minutes;
- At this stage, add the sauteed meat, chickpea, white beans, and onions to the pot;
- Now reduce the heat and let the ingredients cook for four hours;
- Peel potatoes and soak them in the cold water to reduce the amount of their starch;
- Check the pot; if meat and legumes are cooked well, please add potatoes, dried lime, and tomato paste;
- Wait for an hour so that your delectable new food cooks well. Taste it. Does it need extra salt? If yes, add more; otherwise, it is ready. Enjoy it!
Point: The more Abgoosht cooks, the tastier it will be; thus, if you want to serve it for lunch, it would be best to start cooking the night before. If you don’t have enough time, you may use a pressure cooker to reduce the cooking time.
How to Eat Abgoosht?
In the previous part, you learned how to make Dizi; now let’s teach you how to eat Abgoosht? Abgoosht includes two parts:
- The wet part refers to the water that Iranians eat with torn bread. The preferred loaves of bread are Lavash (a thin bread baked in Tanoor (a traditional clay oven)) and Sangak (a type of bread baked on stones.) The mixture of torn bread and broth is called Tilit (تیلیت، ترید ), chiefly served with side dishes such as:
- Fresh herbs;
- Raw onion;
- Hot pepper;
- Garlic pickles;
- Torshi Liteh (a kind of Iranian pickle);
- And sour pickles.
- Then you must mash all ingredients, white beans, chickpeas, meat, and potatoes, to have a soft mixture. Eat it with small pieces of bread and Torshi then you will confess that this toothsome food of Persia is truly sent from another world. Don’t forget to bring a pitcher of cold doogh on the table; Persian lamb and chickpea stew will not be completed without this ancient Persian drink.
Abgoosht Nutrition Facts
Iranian food preparation follows a specific rule to guarantee human beings’ health, so all ingredients are selected wisely; for instance, lamb meat is healthier than beef. However, Persian lamb and chickpea stew is among the high-calorie Persian dishes and may worry you about gaining weight.
Although it may be true, after eating this delectable food, you may hit the road for an hour walking to burn Persian lamb and chickpea stew calories. Abgoosht nutrition facts are summarized in the following part:
- It is a rich source of iron and zinc, so it is a valuable dish for women and kids;
- White beans and chickpeas are full of fiber, oxidants, and essential vitamins and minerals like B12, phosphorus, selenium, and potassium;
- A bowl of Persian lamb and chickpea stew (250gr) has 373 calories;
- This Persian lamb and chickpea stew is among the wet and hot foods in nature; consequently, it is a valuable traditional food that you must try;
- Eating a bowl of this tasty food maximizes milk production, so it is excellent for breast-feeding mothers;
- It promotes body resistance against viruses and microbes;
- It is energetic;
- It is anti-inflammatory;
- It promotes physical power.
Point: Be alert that this delectable food is not your friend if:
- You have hypertension or cardiovascular disease because of the high level of fat;
- You have a blood sugar disorder because of using potatoes;
- Your kidneys and intestines do not work well;
- If your diet must lack meat.
Abgoosht with Chicken
For particular reasons, some people do not like to consume red meat and wonder if they can have a bowl of Abgoosht with chicken. Of course, you can; prepare the succeeding ingredients to make a delicious soup-like dish from Persia:
- Three pieces of chicken;
- One glass of split peas;
- Two large onions;
- Two large potatoes;
- One dried lime;
- Olive oil;
- Tomato paste;
- Turmeric, pepper, and salt.
Follow these steps to make your food:
- Soak the split peas in water for two hours;
- Sauté onions with olive oil, then add spices and tomato paste. Mix them and add the chicken;
- Sauté them for ten minutes, then add water and dried lime to the pot and increase the heat;
- When it starts boiling, turn down the heat and let them boil for two hours;
- Add potatoes and salt; your Abgoosht with chicken is ready one hour later. Enjoy it with doogh, fresh vegetables, and pickles.
Point: If you like having a tastier broth, add some savory.
Vegetarian Abgoosht Recipe
For particular reasons such as religious beliefs or respecting animals’ rights, some people avoid eating meat-based foods; in other words, their diet evolves around the circle of vegetarianism. Although it may sound challenging, our skilled author in a book entitled Vegetarianism Is Not Limitation has proved that vegetarian people can enjoy various dishes and test the taste of Persian recipes defined for them.
If you like to test vegetarian Abgoosht recipe or similar dishes, you may find them in our book; both English and Persian versions are available. Now let’s make a vegetarian version of Persian lamb and chickpeas stew in five simple steps:
Prepare the main ingredients, including:
- 1/2 glass white beans;
- 1/2 glass chickpeas
- Two large onions;
- Two large potatoes;
- Some oil;
- One dried lime;
- Two tablespoons tomato paste;
- Spices such as salt, turmeric, and black pepper.
Now follow these steps:
- Soak white beans and chickpeas in water for 12 hours;
- Add legumes and water to a pot so that they cook well;
- Four hours later, check the pot, then add tomato paste, dried lime, onions, and potatoes. Let them cook for an hour;
- At the next stage, add spices and oil, then reduce the heat and wait for an hour;
- Your vegetarian stew is ready; please serve it with garlic pickles, fresh vegetables, and raw onions.
Abgoosht Bozbash Recipe
Each province has special traditional foods made of particular ingredients to give their guests an unforgettable taste, the same goes for Hamedan province, and one of the traditional Iranian foods named Abgoosht bozbash is made here. This tasty food is also attributed to Khorasan province.
The only difference between bozbash and simple Abgoosht is the selection of legumes, while they are cooked in the same way. Abgoosht bozbash recipe includes:
- 300 gr Lamb meat and tail fat;
- 100 gr kidney beans or pinto beans;
- 300 gr fresh vegetables including parsley, Iranian leek, and fenugreek;
- 2 large potatoes;
- 2 large onions;
- 2 tablespoons dried lime powder;
- Spices such as turmeric, salt, and black pepper.
To prepare this Iranian food, you must:
- Soak beans in cold water for 12 hours;
- Now it is time to combine meat, beans, and onions and transfer them to a pot containing boiling water. Let them cook for two hours;
- Add your vegetables called Sabzi Ghormeh (vegetables used to cook Ghormeh Sabzi) to a pot and fry them with oil for thirty minutes;
- Sauté onions with tail fat for 15 minutes, then mash them;
- At this moment, add fried vegetables, onions, and tail fat to the boiling pot and wait to cook for an hour;
- Finally, add dried lime powder, peeled potatoes, and spices to cook for thirty minutes;
- Your lunch is ready; enjoy it. You may serve it with fresh vegetables, pickles, and raw garlic.
Abgoosht with Beef
If, for any reason, you can’t prepare lamb meat, there is another option. You may cook it with beef and enjoy its delectable taste. Abgoosht with beef follows the same recipe as Persian lamb and chickpea stew; the only difference is the meat’s type.
You can eat it with vegetable pickles, fresh Persian vegetables, Shirazi Salad, and whatever you like; remember to drink a cup of warm Persian drink after eating this great high-calorie Iranian food.
Diversify Your Table with Abgoosht- Persian Lamb and Chickpea Stew
The world of Persian cuisine is colored with spices, aromas, and tastes derived from the heart of Persian cookbooks and are the outcome of Iran’s culinary history. The mystery behind Iranian food’s popularity lies in its concern for Human health; in fact, ancient Iranian people believed that they could treat diseases with food.
Thus, cooking methods were minutely analyzed, and the harmful items were deleted. The outcome is the Persian cooking style which is among the healthiest in the world. We at the GetBookOnline team tried to introduce one of the tastiest traditional foods from Persia to help you diversify your tables.
So, if you seek to find more Persian dishes or desire to prepare one of our cookbooks, it’s an honor to help you. Please feel free to contact us any time on 7/24; we stand behind our products and do our best to present Iran’s eating culture and its beautiful language.
Frequently Asked Questions
What Is Famous Food in Iran?
Persian lamb and chickpea stew is the most famous food from Persia.
What Are the Best Side Dishes for Persian Lamb and Chickpea Stew?
It is highly recommended to enjoy it with pickles and fresh vegetables.
What Drink Goes Well with Abgoosht?
Doogh is the best Persian drink.
What To Drink After Eating Persian Lamb and Chickpea Stew?
You may enjoy a cup of Persian black tea.
Can Vegetarians Eat Abgoosht?
Of course, they can follow the vegetarian recipe.