Abgoosht Recipe (Persian Lamb, Potato and Chickpea Stew)

Abgoosht is a classic Persian dish that embodies comfort and tradition. This hearty stew, made with tender lamb, potatoes, chickpeas, white beans, and vibrant spices, is more than just a meal—it’s a cultural experience. Whether you’re new to Persian cooking or looking to perfect this dish, this recipe will guide you through every step to ensure delicious results.

Served in two distinct parts, abgoosht offers a combination of textures and flavors that make it an attraction of Persian cuisine. I love making this dish as much as I love serving it up. It’s a simple dish loved by Iranians and was known as the poor man’s food. I’m so happy to share this recipe in a way that allows you to bring traditional Persian cuisine into your home. Some other Persian favorites to try include Persian Celery Stew (khoresh karafs) , Fesenjan (Persian Pomegranate and Walnut Stew), and Persian Jeweled Rice Recipe.

Recipe Highlights: Abgoosht

Cuisine: Persian/Iranian

Flavor Profile: Rich and savory with a subtle sourness from dried limes

Cooking Methods: Slow simmering for tender meat and bold flavors

Skill Level: Intermediate but manageable with detailed instructions

What is Abgoosht?

Abgoosht, translates to “meat broth” in Persian. It’s also known as “Dizi”, referring to the special stoneware crocks it’s sometimes cooked in. It is one of Iran’s most traditional dishes, enjoyed for its wholesome ingredients and unique serving style.

The dish consists of two main components: a flavorful tomato-based broth and a mashed mixture of lamb, potatoes, and legumes. Bread, like lavash or sangak, is torn into pieces and soaked in the broth (a practice called tilit or tirit), followed by savoring the mashed ingredients with Persian pickles (torshi) and fresh herbs (sabzi khordan) and raw onion.

For us, abgoosht is more than a meal, it’s a reason to gather and share, especially on the weekend. My baba always mashes the meat and the legumes using a goosht koob which is an Iranian meat masher, similar to this masher. Then we all sit around the table, enjoy the broth with bread followed by the delicious mash.

It’s important to mention that abgoosht is made by Armenians as well (usually using beef) and parts of Central Asia also make a variation of this dish known as Piti.

Ingredients

• Lamb stew meat: The star ingredient, adding richness and depth to the broth. For this recipe it’s best to use bone-in lamb cuts such as lamb shank or shoulder.
• Onions: Enhances the base flavor with a natural sweetness.
• Tomatoes: The foundation of the stew’s vibrant red broth.
• Turmeric: This brings the flavors together. Turmeric is strong so make sure you don’t add too much since the flavor of this dish comes from the ingredients and the dried lime.
• Cinnamon stick: I use cinnamon stick instead of ground cinnamon to preserve the bright red color of the stew. Remove the stick at the end of cooking.
• Tomato paste: Intensifies the stew’s savory notes.
• Potatoes: You can use russet or yellow potatoes for this recipe.
• Chickpeas and white beans: These should be cooked prior to adding them to the stew. You can also use canned chickpeas and beans. If cooking them from scratch, make sure you soak them separately in cold water overnight to speed up the process.
• Persian dried limes: These add a slight sourness to the dish that complements the richness of the lamb very well.

Ingredient Spotlight: Persian Dried Limes

The dried limes, or “limoo amani,” are perhaps the most distinctive ingredient in Abgoosht. These little powerhouses deliver a unique subtle tangy flavor that defines the dish.

When pierced and added to the stew, they release their aromatic oils, infusing the broth with a citrusy brightness that perfectly complements the hearty ingredients. At the end of the cooking process, we will remove these limes, press them against the pot to release the remaining juices and discard them. Keep in mind that the limes, even after cooking, would be bitter so make sure not to eat them.

You can find these dried limes online or in Middle Eastern and Mediterranean shops, they come in two colors: brown and black. Both would work, however, the traditional Iranian one is brown.

How to Make Abgoosht

Step 1: Prepare the Base

Place the lamb in a heavy-bottomed pot or Dutch oven along with the onions, tomatoes, turmeric, black pepper, and a cinnamon stick.

Next, add 5-6 cups of water, ensuring the ingredients are covered by about 1½ inches. Cover the pot and bring it to a simmer over medium-high heat.

Once simmering, reduce the heat to medium and let it cook for about 2 to 3 hours, allowing the lamb to become very tender and the flavors to meld.

Step 2: Cook the Tomato Paste

While the base is cooking, heat the oil in a small pan over medium-high heat. Then, add the tomato paste and cook for about 5 minutes, stirring constantly, until it deepens in color and its raw taste diminishes. This step enhances the stew’s richness in color and flavor.

Step 3: Blend the Vegetables

Once the lamb is cooked, discard the cinnamon stick. Use a slotted spoon to remove the onions and tomatoes from the pot, placing them in a bowl or measuring cup.

Next, mash them into a smooth mixture using an immersion blender, a regular blender or potato masher.

Step 4: Cook the Stew

Return the onion and tomato mixture to the pot along with the cooked tomato paste. Remove the lamb bones and add the meat back to the pot.

Next, add the potatoes, chickpeas, and white beans. Simmer over medium heat for another 30 minutes, or until the potatoes are fully cooked and tender.

Step 5: Add the Dried Limes

Pierce the dried limes with a fork and add them to the pot. Cook for an additional 10 minutes, pressing them gently with the back of a spoon to release their sour juices.

Once the limes have infused their flavor, remove them from the stew.

Step 6: Mash and Serve

Using a slotted spoon, transfer the lamb, potatoes, chickpeas, and beans to a large bowl. Mash them into a coarse mixture using a potato masher.

To serve, ladle the broth into individual bowls and offer the mashed mixture on a separate platter.

Encourage diners to tear bread into the broth (tilit) and enjoy the stew followed by serving the mashed mixture with torshi and sabzi khordan.

Serving Suggestions

Bread: Serve with lavash, sangak, taftoon for the traditional experience. You can also serve it with any flatbread of your preference or Khubz Arabi. Warm your bread (lavash or sangak) slightly before serving to enhance the experience of tilit.

Herbs: Pair with sabzi khordan (fresh herbs like parsley, mint, and tarragon).

Pickles: Offer torshi for a tangy contrast.

Side Salad: A fresh Shirazi salad complements the richness of the dish.

Drinks: A yogurt drink is such as ayran (doogh) a refreshing choice.

How to Store Abgoosht

Refrigeration: Store leftover Abgoosht and the mash separately in airtight containers for up to 3 days. Reheat gently on the stove.

Freezing: Freeze the broth and mashed mixture separately for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions