Abgoosht | Step-by-Step Guide to Cooking the Most Delicious Abgoosht of Your Life

According to Saednews, Abgoosht is one of the most popular and delicious traditional Iranian dishes. It is made from a combination of meat, legumes, and vegetables and is typically eaten by mashing and soaking bread in its broth. This hearty dish is similar in cultural authenticity to other traditional meals like Ashkeneh and originates from the nomadic and pastoral lifestyle of ancient Iranian tribes.

There are many regional variations of Abgoosht across Iran, each prepared with different ingredients and spices. The most well-known types include Abgoosht Bzbash, wheat Abgoosht, barley Abgoosht, and Kashk Abgoosht. It is commonly served in different parts of Iran with slight variations in preparation.

Abgoosht is often served for lunch or dinner.

• Origin: Iran

• Also known as: Dizi

• Main ingredient: Meat

• Calories: Approximately 96 per 100 grams

• Common drink served with it: Traditional yogurt drink (Doogh)

Ingredients

• Meat: 500 g

• Medium onions: 2

• Medium potatoes: 2

• White beans: ½ cup

• Chickpeas: ½ cup

• Tomatoes: 3

• Garlic: 2 cloves

• Tomato paste: 2 tablespoons

• Salt, black pepper, turmeric: as needed

• Dried lime (Limoo Amani): 3

• Tail fat (optional but traditional): 100 g

• Cinnamon stick: 1

Traditional Iranian Abgoosht Recipe

Step 1

Soak chickpeas and beans overnight and change the water several times to reduce bloating.

Step 2

Place the meat and tail fat in a pot with enough water and bring it to a boil.

Step 3

After boiling, remove the brown foam that forms on top of the meat to improve the quality of the broth. Then strain the meat.

Step 4

Place the strained meat into a cooking pot and heat it.

Step 5

Peel and roughly chop the onions, then add them to the meat.

Step 6

Drain the soaked legumes and add them to the pot.

Step 7

Add salt, black pepper, and turmeric.

Step 8

Stir and lightly sauté the ingredients so the meat absorbs the spices.

Step 9

Add enough water to cover the ingredients.

Step 10

Peel the garlic cloves and add them to the pot.

Step 11

Add the cinnamon stick.

Step 12

After the mixture begins boiling, remove the cinnamon stick.

Step 13

After about three hours of cooking, remove the tail fat from the pot.

Step 14

Mash the fat and return it to the pot to enhance flavor.

Step 15

About 30 minutes before the dish is ready, add tomato paste and stir well.

Step 16

Peel and chop the potatoes, then add them to the stew.

Step 17

Cut tomatoes and add them to the pot.

Step 18

Pierce dried limes with a fork and add them to the stew. (Alternatively, dried lime powder can be used.)

Step 19

Once the stew is fully cooked and the oil rises to the surface, the Abgoosht is ready to serve. It is traditionally served with sangak bread, fresh herbs, lime, and onions.

Important Cooking Tips

• For a richer red color, fry tomato paste with spices before adding water.

• Homemade tomato paste may reduce the need for fresh tomatoes.

• You can save the initial broth after boiling the meat and reuse it.

• Cooking on low heat for a longer time improves flavor.

• Traditional clay pots give the best taste, followed by cast iron and copper pots.

• Bone-in meat (especially lamb neck) gives the best flavor.

• Mint leaves and fresh onions help digestion due to the dish’s richness.

• Removing bitterness from dried limes can be done by soaking them in hot water before use.

• Common spices include turmeric, but saffron or cumin can also be added for extra flavor.

Zoodpaz (Pressure Cooker) Method Summary

• Sauté onion, meat, and spices.

• Add tomato paste and stir.

• Add soaked legumes and hot water.

• Add potatoes, tomatoes, cinnamon stick, salt, and dried lime.

• Cook under pressure for 50–60 minutes.

• After cooking, serve by mashing ingredients and eating with bread soaked in broth.

Final Notes

• Total cooking time: approximately 4 hours

• Best served hot for lunch or dinner

• Recipe quantity is suitable for about 4 people