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Abgoosht

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description Abgoosht Overview

Abgoosht is a slow-cooked Persian bean dish originating from Iran. It features lamb, chickpeas, white beans, and tomatoes simmered for extended periods. Traditionally served as a substantial meal in two courses, it’s particularly appreciated by those interested in Iranian cuisine or seeking warming, hearty dishes.

help Abgoosht FAQ

What are the main ingredients in traditional Iranian Abgoosht?

Abgoosht is a traditional Iranian stew made primarily from mutton, chickpeas, white beans, onions, and tomatoes. It is heavily seasoned with turmeric, dried lime (limu amani), and potato chunks to create a hearty, rustic meal.

How is Abgoosht traditionally eaten in its two distinct courses?

The broth is strained off and eaten first as a soup, traditionally poured over pieces of torn flatbread to create a soggy mixture called *tileet*. The remaining meat, beans, and potatoes are then mashed into a paste known as *goosht koobideh* and eaten with fresh bread.

What is the historical origin of Abgoosht?

Originally, Abgoosht was a rustic working-class meal designed to stretch meager amounts of meat to feed an entire family. The method of slow-cooking meat with legumes in clay pots was highly practical for agricultural workers in Iran.

What is the difference between Abgoosht and Dizi?

Dizi refers to the traditional glazed clay or stone pot in which the Abgoosht is slow-cooked and served. Because the container is so iconic to the dining experience, the term "Dizi" is commonly used interchangeably with the dish itself in modern Iranian restaurants.

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