Abgoosht (Persian Lamb, Potato and Chickpea Stew)

abgoosht broth with bread, the mashed abgoosht ingredients, and some veggies and torshi

5 from 1 vote

Abgoosht (Persian Lamb, Potato and Chickpea Stew)

An exquisite Persian dish that's hearty and filling, this authentic abgoosht recipe is a lamb, potato, chickpea, and white bean stew that is eaten in a very unique way.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course, Stew

Cuisine: Persian

Servings:

Author: Shadi HasanzadeNemati

Ingredients

1 1/2 lb lamb shank Preferably bone in
2 Onions quartered
3 large Tomatoes quartered
1 tsp Turmeric
½ tsp Black pepper
1 Cinnamon stick
2 tbsp neutral oil such as avocado oil or canola oil
4 tbsp Tomato paste
3 large Potatoes cut into 8 pieces
15 oz Canned chickpeas drained and rinsed
15 oz Canned white beans (cannellini) drained and rinsed
2 tsp Kosher salt
4 Persian dried limes pierced with a fork

To Serve:

US Customary - Metric

Instructions

Place the lamb in a heavy-bottomed pot or Dutch oven along with the onions, tomatoes, turmeric, black pepper, and cinnamon stick. 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 2 to 3 hours so the lamb is very tender.
While the base is cooking, heat the oil in a small pan over medium-high heat. Add the tomato paste and cook for about 5 minutes, stirring constantly, until it deepens in color.
Once the lamb is cooked and tender, 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. Mash them into a smooth mixture using an immersion blender, a regular blender or a masher.
Take the lamb out of the pot, remove the bones and transfer the lamb back to the pot.
Return the mashed onions and tomatoes to the pot along with the cooked tomato paste. Add the potatoes, chickpeas, and white beans. Simmer covered over medium heat for another 30 minutes, or until the potatoes are fully cooked and tender.
Pierce the dried limes with a fork and add them to the pot. Cover and 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 and discard.
Using a slotted spoon, transfer the lamb, potatoes, chickpeas, and beans to a large bowl. Mash them into a coarse mixture using a masher.
To serve, ladle the broth into individual bowls and offer the mashed mixture on a separate platter.
Tear bread into the broth (tilit) and enjoy the stew before savoring the mashed mixture with torshi and sabzi khordan.

Video

Notes

For a Richer Flavor: Use bone-in lamb, which enhances the broth’s depth.

Layer the Flavors Gradually: Add the ingredients in stages, allowing each layer to cook and infuse its flavor fully before the next is added.

Lamb: You can use more or less lamb if desired.

Soak Legumes Overnight: If cooking the legumes from scratch, soak dry chickpeas and white beans overnight and cook them separately before adding them to the stew.

Skim the Foam: As the stew begins to simmer, skim off any foam that forms on the surface to ensure a clear and clean broth.

Low and Slow Cooking: Simmer the stew on low heat to allow the flavors to meld and the lamb to become tender and flavorful.

Nutrition