SAEDNEWS: The authentic, traditional dopiazeh abgoosht—once a staple of classic teahouses and coffeehouses—is typically found only around midday in select spots. Today, however, we’re going to guide you through the preparation of this ancient and genuine Iranian dish, revealing all its secrets so you can make and enjoy it at home.
According to Saed News’ culinary section, Dopiazeh Abgoosht is one of Iran’s traditional and beloved dishes, prepared in various ways and known for its rich, comforting flavor. This version, featuring meat and extra onions, is among the tastiest variations. It is simple to prepare with a few basic ingredients and makes an excellent choice for both lunch and dinner.
Abgoosht is considered one of the oldest Iranian dishes for many reasons. Historically, it originated from a nomadic lifestyle. In ancient times, Iranian nomads would only cook abgoosht once they reached their destination. During travel, they typically ate grilled meat, as migration required strict timing to avoid natural dangers. Since cooking abgoosht takes time, they would prepare it the night before for the next day’s lunch. This tradition is why abgoosht has long been associated with midday meals. Even today, it is often served at lunchtime in traditional teahouses and eateries. Now, you can learn how to prepare this authentic dish at home and enjoy it whenever you like.
Ingredients
700 g bone-in lamb
Lamb tail fat (as desired)
80 g white beans
40 g chickpeas
4 cloves garlic
2 medium onions
1 tablespoon dried lime flakes or 2 pierced dried limes
3 large tomatoes
3 medium potatoes
1 teaspoon turmeric
1 teaspoon black pepper
2 teaspoons salt
1 tablespoon dried savory herb
Instructions
Soak the chickpeas and white beans in water for at least 24 hours, changing the water every three hours to prevent odor. If you are short on time, you can boil them for five minutes and let them sit in the hot water for an hour, which approximates 8–10 hours of soaking. After soaking, rinse them thoroughly under cold water.
Place the chickpeas, beans, garlic, one onion, and tomatoes in a pot (preferably a traditional stone pot) and bring to a boil. Once boiling, add the lamb and tail fat. Cover the pot, reduce the heat, and let it simmer gently for 2 to 3 hours until fully cooked.
After the meat and fat are tender, remove the tomatoes, onion, and tail fat from the broth and transfer them to a bowl. Add a finely chopped raw onion along with turmeric, salt, black pepper, dried lime, and dried savory. Mash everything thoroughly until smooth, then return the mixture to the pot. Adding raw onion at this stage gives the dish its distinctive flavor—this is why in some regions, such as Hamedan, it is called “two-onion abgoosht.”
Keep the heat low so the stew continues to develop flavor and the fat rises to the surface. Peel the potatoes and add them to the pot. After 30 to 45 minutes, your traditional abgoosht is ready to serve.
Tips
For authentic flavor, use fresh tomatoes only and avoid tomato paste. Choose ripe, juicy tomatoes to give the stew a rich color. Historically, abgoosht was made only with meat, water, and onions, as tomatoes and potatoes were introduced later. To stay closer to its original taste, it is best not to use tomato paste.
