Abgoosht I I دیزی سنگی I آبگوشت
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Iran’s most beloved and ubiquitous peasant dish. This stew has been enjoyed by our Persian ancestors over the centuries and still remains as one of the most popular meals in Persian cuisine. Abgoosht means “meat broth” word by word, but it is so much more!
Abgoosht is made with inexpensive, bony cuts of meat, which take a back seat to the broth and the sheer ceremony involved in serving it all. Once the stew is cooked, it is divided into two parts: The meat, potatoes and beans are pulled from the stock and mashed into a meat paste, goosht kubideh. Then there is the broth mixed with pieces of warm flatbread; that is the best part of the “meat broth” called, Tileet.
Simple to prepare, the dish turns into an occasion for a gathering, as the broth and meat paste are served with piles of warm flatbread, pickles and fresh herbs, palate cleansers that offset the richness of the dish.
3 lb. lamb
8 oz garbanzo beans
4 oz red beans
4 oz white beans
2 tsp turmeric
2 medium onions
½ tsp cumin powder (optional)
1 cinnamon stick (optional)
2 cloves of garlic
4 tbsp tomato paste
½ tsp black pepper
4 medium potatoes
fresh tomatoes
3 tsp salt or to taste
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