SAEDNEWS: If you travel to Semnan Province and the village of Lasjerd during the hot season, the locals will welcome you with a unique traditional dish called melon abgoosht.
According to Saednews reports, this traditional local dish is also known as Kalk Ghaliyeh. Melon Abgoosht is prepared in a similar way to classic Iranian abgoosht (meat and legume stew) and requires about 5 to 6 hours of cooking time. As temperatures rise and melons become widely available in markets, this seasonal dish is gaining renewed attention.
250 g neck of lamb or beef
½ cup chickpeas
½ cup pinto beans
1 small onion
1 medium potato
1 small melon
1 tablespoon tomato paste
1 clove garlic (optional)
½ teaspoon turmeric
Salt and black pepper, as needed
2 tablespoons cooking oil
Soak the legumes
Soak chickpeas and beans overnight in separate bowls of water. This helps reduce bloating and improves texture during cooking.
Prepare the onion base
Wash, peel, and finely chop the onion. Heat oil in a pot and sauté the onions until golden and fragrant. Add turmeric, salt, and pepper, and stir briefly to release the aroma.
Cook the meat
Wash the meat and add it to the pot. Sauté it with the onion and spices until it changes color. Then add the tomato paste and mix well.
Add legumes and water
Pour in about 3 cups of water along with the soaked chickpeas and beans. Bring to a boil over high heat, then reduce to low heat and let it simmer.
Add melon
Wash the melon, cut it in half, and remove the flesh from the skin. Add the melon pieces directly to the pot. Alternatively, you can blend the melon into a purée and add it for a smoother texture.
Add potatoes and final ingredients
Once the stew begins to thicken, add the potatoes. You may peel them or leave the skin on, depending on preference. If using dried lime, add it at this stage as well.
Slow cook
Let the stew simmer gently for 1 to 2 more hours until all ingredients are fully cooked and the flavors are well blended.
Using meat with bone and fat, such as neck cuts, greatly enhances the taste.
Adding a small amount of saffron or orange juice can enrich the aroma.
Cinnamon and dried lime can further deepen the flavor profile and make the dish more fragrant.
Enjoy this unique seasonal Iranian stew while melons are fresh and abundant.
