SAEDNEWS: Abgoosht Ghormeh Sabzi is one of Hamedan’s authentic dishes, offering a remarkably distinct and delicious taste that everyone should experience at least once.
Abgoosht (Persian stew) has evolved throughout history, with this traditional dish prepared in various ways across centuries and decades. In recent years, some creative chefs have introduced modifications to its preparation. Learning to make abgoosht is essential, as nearly every household enjoys this hearty dish.
Hamedan, one of Iran’s beautiful cities, is known not only for its pristine nature and cultural and historical attractions but also for its aromatic and flavorful cuisine. Ghormeh-style abgoosht, or Hamedani abgoosht, is considered one of the tastiest traditional dishes of Hamedan, closely resembling ghormeh sabzi (herb stew). Residents of Hamedan often prepare this special dish for New Year’s celebrations and Sizdah Bedar (the 13th day of the Persian New Year). Below is a detailed guide to making Hamedani Ghormeh-style abgoosht, including all essential tips.
Ingredient | Amount |
|---|---|
Lamb meat | 250 g |
Red beans | ½ cup |
Stew herbs (ghormeh herbs) | 150 g |
Potato | 1 |
Onion | 1 |
Egg | 1 |
Dried lime (limoo amani) | 2 |
Salt, pepper, turmeric | To taste |
Oil | As needed |
Clean and wash the beans, then soak them in water for a few hours to reduce bloating and shorten cooking time.
Peel and dice the onion finely.
Sauté the chopped onion in a little oil until soft and golden.
Add turmeric and pepper to the onion and sauté briefly.
Cut the meat into desired pieces and add to the onions, cooking until the raw smell disappears.
Add the ghormeh herbs along with the soaked beans to the pot, and sauté for a few minutes until the herbs darken.
Pour in some boiling water, reduce the heat, and let the dish simmer.
When the meat is halfway cooked, wash the dried limes, pierce them with a knife, and add them to the stew.
Peel and cut the potato into desired sizes and add after the meat and beans are partially cooked.
Once the potatoes are cooked, break an egg into a bowl and whisk to remove the raw texture.
Pour the egg into the pot and mix thoroughly.
Finally, season the stew with salt and cook for 10–15 minutes until the egg is set and the stew thickens.
Serve your delicious Ghormeh-style abgoosht with bread and pickles.
Use lamb meat for the most authentic flavor.
The herbs for Hamedani abgoosht typically include leek, parsley, coriander, fenugreek, and spinach.
Chop and lightly fry the herbs before adding them to the stew.
Cooking time is about 3 hours, but using a pressure cooker reduces it to 1 hour.
Preparation time: ~30 minutes
Cooking and simmering: ~2 hours 30 minutes
Suitable for lunch or dinner, and also ideal for Iftar during Ramadan.
The recipe serves approximately 4 people.
