SAEDNEWS: A traditional Iranian dish with a rich aroma and comforting taste, this split pea Abgoosht combines tender meat, legumes, spices, and dried lime to create a memorable culinary experience. Made with simple ingredients, this classic recipe brings authentic flavors and homemade warmth to your table.
According to Saednews, Abgoosht is one of the most beloved and traditional Iranian dishes, usually prepared with chickpeas or split peas. In this article, you will learn how to make Persian split pea abgoosht with dried lime—a dish with an unforgettable flavor that is simple, nutritious, and incredibly delicious.
Ingredient | Amount |
|---|---|
Lamb shank or bone-in shoulder meat | 750 grams |
Split peas | 50 grams (about 1 slightly less-than-full cup) |
Dried limes (loomi) | 2 pieces |
Medium onions | 2 to 3 |
Clarified oil or cooking oil | 2 to 3 tablespoons |
Salt, black pepper, and turmeric | As needed |
Potatoes (small varieties such as Isfahani or similar) | 5 to 6 |
Wash the split peas thoroughly and soak them in lukewarm water for 1 to 2 hours. This helps them cook faster and gives them a better texture.
Place a suitable pot over medium heat and add some oil. Once the oil is hot, sauté the onions until they become golden. Then add the split peas and lightly fry them together with the onions.
Cut the meat into pieces and add it to the onions and split peas. Continue sautéing until the meat’s liquid has completely evaporated. Add turmeric while cooking. Then pour in 5 to 6 cups of water, reduce the heat, and allow the meat and split peas to cook slowly.
After the ingredients have cooked for a while, cut the dried limes into pieces and remove their seeds. Add the dried limes to the abgoosht.
During the final 40 minutes of cooking, add the peeled potatoes along with salt and pepper. Let all the ingredients cook together until fully tender.
At the end of cooking, you can add a small amount of tomato paste to enhance the color and flavor of the dish.
Tips for Making More Delicious Split Pea Abgoosht
Soak the split peas: Always soak split peas beforehand to reduce bloating and help them cook more quickly.
Remove dried lime seeds: The seeds can add bitterness to the dish, so remove them before adding the limes.
Choose the right meat: Bone-in lamb shank or shoulder meat gives the abgoosht a richer flavor and thicker texture.
Cook slowly: Abgoosht should be simmered gently so the meat and split peas become completely tender.
Add dried lime at the right time: Do not cook dried limes for too long; around 40 minutes is enough to add flavor without creating bitterness.
Unlike traditional abgoosht, which is commonly made with chickpeas, split pea abgoosht uses split peas, giving it a softer texture and a milder taste. The addition of dried lime creates a pleasant sour flavor that makes this version unique. Dried lime also helps with digestion and can reduce the heaviness caused by split peas.
How to Make Split Pea Abgoosht in a Pressure Cooker
If you do not have enough time, you can prepare this dish using a pressure cooker:
Place all ingredients except the potatoes into the pressure cooker.
Add water until it reaches about half the height of the pot.
Close the lid and cook over medium heat for about 50 minutes.
After releasing the pressure, add the potatoes and cook for another 20 minutes until they become tender.
Persian split pea abgoosht with dried lime is a nourishing, simple, and flavorful traditional dish that makes an excellent lunch or dinner, especially during colder seasons. By following these steps and tips, you can prepare this authentic Iranian meal perfectly and enjoy its rich aroma and unforgettable taste.
