By Wanderlust Flavors
Abgoosht (ab stands for water and gusht for meat)
13 steps
Prep:40minCook:4h 30min
Abgoosht or dizi is a Persian soup or stew that is traditionally prepared with lamb, chickpeas, white beans, potatoes and tomatoes.
My fresh spice collection comes from my friends @ world spice merchants (worldspice.com) - al
Updated at: Wed, 16 Aug 2023 21:59:16 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
32
High
Nutrition per serving
Calories661.1 kcal (33%)
Total Fat14.5 g (21%)
Carbs79.1 g (30%)
Sugars11.4 g (13%)
Protein55.4 g (111%)
Sodium218.4 mg (11%)
Fiber17.1 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
3 lbbeef shank
or lamb, cut into pieces
2onions
diced
3 clovesgarlic
crushed
2 cupschickpeas
previously soaked for 8 hours
2 cupswhite beans
previously soaked for 8 hours
1 lbpotatoes
small, peeled and halved
1 teaspoonturmeric
2dried limes
o amani
2 tablespoonstomato paste
2 lbtomatoes
peeled, seeded, and diced
1green bell pepper
diced
3 tablespoonsoil
1 teaspooncinnamon
salt
pepper
Instructions
Step 1
Rinse and drain the chickpeas and white beans.
Step 2
Season the meat with salt and pepper.
Step 3
Brown the onions in a thick-bottomed pot over low-medium heat. Add the meat.
Step 4
Poke the Persian limes and add them (or the lemon juice) to the meat.
Step 5
Add the beans, chickpeas, garlic, turmeric, cinnamon, and 6 cups (1.5 liter) of boiling water. Stir well.
Step 6
Cover and simmer over low-medium heat for 2h30.
Step 7
At the start of cooking, check the contents of the pot and remove any foam that may eventually surface.
Step 8
After 2h30, add the tomato paste and mix well. Then add the fresh tomatoes and the green bell pepper.
Step 9
Add the potatoes and adjust the seasoning. Cover and cook again for 2 hours on low heat.
Step 10
Once the cooking is finished, place a very fine strainer on a large deep bowl to collect all the broth.
Step 11
Pour the broth into the pot and adjust the seasoning if necessary.
Step 12
Two possibilities :- Reduce all solids to a purée- Serve the solids as they are and crush them or not with a fork.
Step 13
Serve broth and solids separately.
Notes
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