Abgoosht (ab stands for water and gusht for meat)

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

Great

% Daily Values based on a 2,000 calorie diet

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.