Recipe for Making Delicious Homemade Dizzy or Abgoosht in a Pot or Pressure Cooker

Directions for Preparing Abgoosht (Traditional Persian Stew)

Step 1: Soaking the Beans

Soak the chickpeas and white beans separately in water the night before cooking. Change the water several times to reduce bloating and ensure the legumes cook easily.

Step 2: Preparing the Base

Heat a bit of oil in a pot and add the mutton. Sauté until it changes color. Drain and rinse the soaked chickpeas and beans, then add them to the pot. Sauté everything together for about one minute.

Step 3: Adding Vegetables

Peel one onion and the tomatoes, then add them to the pot. Pour in 8 cups of boiling water. Using hot water instead of cold ensures better flavor.

Step 4: Cooking

Reduce the heat to low and let the stew simmer gently for 2–2.5 hours. This slow cooking allows the flavors to meld and the stew to thicken.

Step 5: Adding Potatoes

After 2.5 hours, add the washed potatoes to the pot. Skim off any fat that rises to the surface and mix it with the remaining onion. Mash this mixture well and return it to the pot for added richness.

Step 6: Adding Tomato Paste and Seasoning

In a small pan, sauté the tomato paste until fragrant and slightly caramelized, then add it to the pot along with salt and black pepper. This step enhances the stew's color and flavor.

Step 7: Final Simmer

Let the stew cook for another 30 minutes on low heat to fully develop its flavors. Once done, remove the pot from the heat.

Step 8: Serving Options

• Option 1: Strain the broth and serve it separately as a soup. Mash the solid ingredients, including the meat and potatoes, into a paste-like consistency called goosht koobideh.

• Option 2: Serve a portion of the broth, meat, and legumes together in individual bowls.

Notes and Variations

Cooking in a Pressure Cooker

To save time, add the mutton, chickpeas, and beans to a pressure cooker along with quartered onions and water. Cook for 45 minutes to 1 hour. Once done, transfer the contents to a pot, add tomatoes, potatoes, and sautéed tomato paste, and follow the remaining steps as described.

Adding Dried Lime (Limoo Amani)

For a tangy flavor, add dried lime to the stew. Be cautious to avoid bitterness. To prevent this:

1. Use powdered dried lime instead of whole.

2. Soak whole dried lime in hot water for a few minutes before adding it to the stew.

Using homemade dried lime ensures the best quality and flavor.

Enjoy your delicious, traditional Abgoosht! 🌟