SAEDNEWS: Abgoosht Ghormeh Sabzi is one of the traditional dishes of Hamadan, with a very unique and delicious flavor that everyone should experience at least once.
According to SAEDNEWS, the recipe for Abgoosht (stew) has undergone various changes throughout history, and this traditional dish has been prepared in different ways over the centuries and decades. In recent years, some creative chefs have made modifications to the way Abgoosht is prepared. The recipe for Abgoosht is one of the essential ones because every household has at least one person who enjoys this dish.
Hamadan is one of the beautiful cities in Iran, known for its pristine nature, cultural, and historical attractions, as well as its delicious and aromatic foods. Ghormeh Abgoosht, or Ghormeh stew, is considered one of the tastiest traditional dishes of Hamadan, which is very similar to Ghormeh Sabzi (a herb stew). People in Hamadan traditionally make this dish for the night of the new year (Nowruz) and for the 13th day of Nowruz celebrations (Sizdah Bedar). In the following section, we will teach you how to make Hamadan’s Ghormeh Abgoosht with all the important tips.
Ingredients | Amount |
|---|---|
Lamb meat | 250g |
Red beans | ½ cup |
Stew herbs | 150g |
Potato | 1 |
Onion | 1 |
Egg | 1 |
Dried lime (Lemon Omani) | 2 |
Salt, pepper, and turmeric | As needed |
Oil | As needed |
First, clean and wash the beans, then soak them in water for several hours to reduce their bloating and shorten the cooking time.
Peel and wash the onion, then chop it into small pieces.
Sauté the chopped onions in a pot with some oil until they become soft and golden.
Add turmeric and pepper to the onions and sauté a bit more.
Cut the meat into desired pieces and add it to the onions, stirring until the raw smell of the meat disappears.
Add the stew herbs and soaked beans to the pot, and stir for a few minutes until the herbs turn dark.
Add some hot water to the pot and lower the heat to let the stew cook.
After the meat has cooked halfway, wash the dried limes, prick them with the tip of a knife, and add them to the pot.
Peel and wash the potato, then cut it into desired sizes.
Once the meat and beans are cooked, add the diced potatoes to the pot.
After the potatoes are cooked, crack an egg into a bowl, beat it with a fork, and then pour it into the pot, stirring to mix.
Finally, add some salt to the stew and let it cook for 10-15 minutes until the egg is fully cooked and the stew thickens.
Serve the delicious Ghormeh Abgoosht with some bread and pickles.
For a delicious Ghormeh Abgoosht, use lamb meat.
The stew herbs for Hamadan's Ghormeh Abgoosht consist of leek, parsley, cilantro, fenugreek, and spinach.
Chop and fry the herbs before adding them to the stew.
It takes around 3 hours to prepare the dish, but using a pressure cooker can reduce the cooking time to 1 hour.
The preparation time for the ingredients is approximately 30 minutes.
The cooking and waiting time is about 2 hours and 30 minutes.
Ghormeh Sabzi can be served for lunch or dinner and can also be eaten during Ramadan as iftar.
The recipe is suitable for 4 people.
