SAEDNEWS: Have you ever heard of Tabriz Yogurt Abgoosht? If the name of this dish is new to you as well, follow along on this Delgarm page to learn how to prepare this traditional Tabrizi dish.
According to Saednews, Yogurt Abgoosht, also known as Qatiq Shorbasi, is one of Iran’s traditional dishes. It has a mild, fragrant flavor and usually develops a consistency somewhere between a hearty soup and abgoosht. Because it is made with simple ingredients and has a light, delicate texture, this dish is popular for both lunch and dinner and is best known as a comforting homemade meal.
Its appearance is usually creamy and smooth, and it can be served either hot or warm. Slight variations of this dish are prepared in different Iranian cities, including Tabriz, Sanandaj, and Mahabad.
Preparation time: 2 hours
Cooking time: 75 minutes
Calories per 100 g: Approximately 95 kcal
4 cups yogurt
1 cup split peas
1 chicken thigh or breast
1 medium onion
1 tablespoon dried mint
1–1½ tablespoons salt
1 tablespoon turmeric
2 tablespoons raisins, optional
Oil, as needed
First, prepare the split peas. Pick them over carefully to remove any small stones or debris. Wash them thoroughly and soak them for at least two hours. Soaking helps soften the split peas and allows them to cook more quickly.
Once the soaking time is complete, place the split peas in a pot with six cups of water. Bring the water to a boil, then reduce the heat and allow the split peas to cook until tender.
While the split peas are cooking, prepare the chicken. You can use either chicken breast or thigh. Remove the bones, cut the meat into smaller pieces, and fry them.
Heat a little oil in a pan over medium heat. Once the oil is warm, add the chicken pieces and fry until lightly browned. Add the fried chicken to the pot with the cooking split peas.
Fried onions are a classic accompaniment to many Iranian soups and stews. They also pair particularly well with this version of abgoosht.
Peel the onion and slice it thinly. Heat some oil in a pan and fry the onion until golden brown.
If you like a slightly sweet flavor, you can add some rice raisins to the onions. If you do not enjoy sweet flavors in savory dishes, simply leave the raisins out.
After the split peas have been cooking for about one hour, check whether they are tender. Remove one or two split peas from the pot and press them between your fingers. If they mash easily, they are cooked. If they remain firm, continue cooking them for longer.
Place the yogurt in a bowl and whisk it thoroughly with a spoon until it becomes completely smooth and creamy. Add the salt, turmeric, and dried mint, then mix again.
Now add the yogurt mixture to the pot containing the split peas and chicken. While adding the yogurt, continuously stir the contents of the pot with your other hand. This is important because it prevents the yogurt from curdling or separating into lumps.
Continue stirring until the yogurt mixture comes to a boil.
Once it reaches a boil, allow the abgoosht to cook for another 15 minutes over low heat. This gives the ingredients time to blend and allows the stew to develop its final consistency.
Once the abgoosht has finished cooking and thickened slightly, it is ready to serve.
Transfer it to a large serving bowl or individual bowls and garnish with the fried onions. Serve it with pieces of bread for soaking into the broth, along with fresh Iranian herbs and greens.
Enjoy this distinctive and comforting traditional dish.
The method above is one of the traditional ways to prepare Tabriz-style Yogurt Abgoosht, known locally as Qatiq Shorbasi. Compared with more common varieties of abgoosht, this dish is less widely prepared, making it an interesting choice for a traditional homemade meal.
Unlike Ardabil Ash-e Doogh, which is generally made with sour yogurt, Yogurt Abgoosht is better prepared with yogurt that has a mildly sweet-and-sour, balanced flavor. Traditional yogurt can be used for a richer result, especially varieties made with a combination of milk and pasteurized cream.
The version described above uses split peas, but in some regions and among certain communities, chickpeas are also used. This gives the dish a closer resemblance to traditional abgoosht.
To prepare Yogurt Abgoosht, or Qatiq Shorbasi, with chickpeas, simply replace the one cup of split peas in this recipe with one cup of chickpeas.
Because chickpeas are firmer and can be harder to digest, they require a longer soaking period. Soak them for at least eight hours and change the soaking water several times. Then continue with the cooking method described above.
Yogurt Abgoosht is also popular among Kurdish communities and is particularly recognized as a traditional local dish in Mahabad. Among Kurds, it is known as Barbasel.
Some versions of Barbasel are made with lamb stew meat instead of chicken. If you use red meat, keep in mind that lamb takes considerably longer to cook than chicken, so the overall cooking time will be longer.
This regional variation highlights how traditional Iranian dishes can change from one city or community to another while retaining the same basic character and ingredients.
