Abgoosht: The Ultimate Persian Lamb and Chickpea Stew Recipe

Step 1:

The night before cooking, season the lamb with turmeric, 1 teaspoon of salt, and ½ teaspoon of pepper. Cover and refrigerate. In a medium bowl, soak the chickpeas and beans in 3 cups of water with a generous pinch of salt. Refrigerate overnight.

Step 2:

In a large Dutch oven or soup pot over high heat, combine the lamb, onions, tomato paste, and 8 cups of water. Drain and add the soaked chickpeas and beans to the pot. Bring to a boil, stirring to dissolve the tomato paste, then partially cover with a lid and reduce the heat to low. Simmer the stew for 2 hours.

Step 3:

Peel the potatoes and cut them into 1-inch pieces. Add the potatoes and Omani limes to the pot. Continue simmering until the potatoes and meat are tender, about 1 hour. Adjust the seasoning of the broth with salt and pepper to taste.

Step 4:

Remove the limes from the pot. Juice each lime through a sieve into the soup, pressing with a spoon to extract as much liquid as possible. Be cautious to avoid any seeds, as they can impart bitterness. Taste the broth after each lime juice addition and adjust until it reaches a pleasantly tangy flavor.

Step 5:

Using the sieve, transfer the meat, potatoes, and beans to a large bowl. Shred the meat from the bones, making sure to include any marrow. Mash the meat, beans, and potatoes using a potato masher until you achieve a smooth, paste-like consistency known as goosht kubideh. If the mixture is too dry, incorporate a few spoonfuls of broth and continue mashing. Season to taste with salt, pepper, and Omani lime juice.

Step 6:

To serve, bring the broth and goosht kubideh to the table alongside bowls of liteh pickles, salad-e Shirazi, warm sangak bread, fresh herbs, and optionally, doogh. These accompaniments balance the richness of the stew.

Step 7:

Traditionally, the broth is consumed first. Tear the sangak bread into bite-sized pieces and let them soak in the broth for a few minutes before enjoying. This process is known as tilit.

Step 8:

After sharing the broth, serve the goosht kubideh as a separate dish. It is often enjoyed as small sandwiches with fresh herbs, complemented by bites of salad-e Shirazi and liteh pickles. Leftover goosht kubideh can be stored as a tasty sandwich filling or even frozen for up to two weeks.