Abgoosht :
also known as Dizi Sangi, is a traditional Persian stew that warms both the body and the soul. This rustic dish combines tender meat, potatoes, vegetables, spices, and legumes. Let’s dive into how to prepare this delightful comfort food:

Ingredients:
3 pounds of lamb shank (or beef, cut into pieces)
2 onions, diced
3 cloves of garlic, crushed
2 cups of chickpeas (previously soaked for 8 hours)
2 cups of white beans (also soaked for 8 hours)
1 pound of small potatoes (peeled and halved)
1 teaspoon of turmeric
2 dried limes (limoo amani, or 2 freshly squeezed lemons)
2 tablespoons of tomato paste
2 pounds of tomatoes (peeled, seeded, and diced)
1 green bell pepper, diced
3 tablespoons of oil
1 teaspoon of cinnamon
Salt and pepper to taste
Instructions:
Preparation: Soak the chickpeas and white beans in water overnight. Change the water a couple of times before cooking.
Cut the meat: Slice the meat into large cubes.
Cooking process:
In a large pot (traditionally a clay pot or dizi sangi), combine the meat, diced onions, crushed garlic, turmeric, and black pepper.
Gradually cook the ingredients over low heat for about 2 to 3 hours.
Add the halved potatoes, dried limes, tomato paste, salt, and cinnamon to the pot.
Simmer until all the ingredients are tender.
Serve:
Enjoy the meat and vegetables whole or mash them into goosht e koobideh (traditional way of eating Abgoosht).
The flavorful broth is the best part! Mix it with pieces of sangak or lavash bread to create Tileet, a scrumptious soup.
Remember, Abgoosht is not just a meal; it’s a cherished tradition that has been passed down through generations in Persian cuisine.

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