SAEDNEWS: If you try this delicious chicken abgoosht (chicken stew) just once, it is sure to become a regular part of your meal plan. Join us as we show you how to prepare this comforting and flavorful dish.
According to Saednews, In Iran, abgoosht (a traditional Persian stew) is commonly prepared with red meat and tail fat, but chicken abgoosht is also a popular variation. Chicken abgoosht with tomato paste is a simple, nutritious, and satisfying dish that can be prepared easily using ingredients that are readily available.
This dish has a comforting, traditional flavor and is an excellent choice for cold winter days or whenever you are looking for a hearty and filling meal.
5 pieces of chicken
1 onion
2 dried Persian limes (limoo amani)
½ cup chickpeas or split peas
½ teaspoon turmeric
½ teaspoon dried mint
1 potato
Salt and pepper, to taste
Start by sautéing the chopped onion in oil. Add the chickpeas, which should have been soaked in water for about 24 hours beforehand to reduce their bloating effect. Sauté them for about 3 minutes, then remove the onion and chickpeas from the pot and set them aside.
Next, brown the chicken pieces in the same oil. Add the dried mint, turmeric, salt, and chili pepper. Once the ingredients are well sautéed, return the fried onion and chickpeas to the pot.
Add 4 cups of water and the dried Persian limes. Cover and cook over medium heat, allowing the stew to simmer gradually.
About 30 minutes before the abgoosht is fully cooked, add the peeled potato and another dried Persian lime if desired. Continue cooking until the potato is tender and all the ingredients are thoroughly cooked.
Traditionally, chicken abgoosht is served with fresh herbs and vegetables such as scallions, radishes, mint, and raw onion, or alongside pickles.
Chicken abgoosht can be made with a variety of legumes, including split peas, chickpeas, white beans, or even wheat bulgur. However, one of the most popular and flavorful versions is chicken abgoosht made with split peas and tomato paste.
If you prefer to make chicken abgoosht with chickpeas instead of split peas, soak the chickpeas in water beforehand and preferably par-cook them. Chickpeas generally require a longer cooking time, so partially cooking them before adding them to the chicken can speed up the process and prevent the other ingredients from becoming overly soft.
For the traditional sour flavor of chicken abgoosht, it is better to rely on dried Persian limes (limoo amani) or, at most, bitter orange juice. Adding regular lemon juice can give the dish a flavor more reminiscent of soup rather than traditional abgoosht.
Just like with traditional abgoosht, you can remove the chicken bones once the stew is cooked and mash the remaining ingredients thoroughly. The result is a delicious, hearty mashed version known as koobideh abgoosht.
