Abgoosht

Step One

To prepare traditional Abgoosht, it is best to soak chickpeas and white beans separately in two bowls of water the night before. If possible, change the water several times to completely remove the beans’ bloating properties and make them easier to cook.

Step Two

To start cooking, pour a small amount of oil into a pot and add the meat. Sauté the meat well until its color changes. Then drain the chickpeas and beans and add them to the pot, sautéing them lightly for about a minute.

Step Three

At this stage, peel the tomatoes and one of the onions and add them to the pot. Then, pour 8 cups of boiling water into the pot. One important tip for making Abgoosht tastier is using boiling water. (Abgoosht Bozbash is another delicious traditional variety made with different ingredients.)

Step Four

Reduce the heat and let the Abgoosht cook slowly over low heat. After adding the boiling water, allow the ingredients to simmer for about 2 to 2.5 hours until the stew is fully cooked and flavors are well developed.

Step Five

After 2.5 hours, wash the potatoes and add them to the pot. Once the potatoes are added, remove the fat from the pot, mash it together with the remaining onion until smooth, and return it to the pot.

Step Six

Once the meat is fully cooked, sauté the tomato paste in a small pan until it is fried well, then add it to the pot along with some salt and black pepper. Sautéing the tomato paste helps give the Abgoosht a richer color.

Step Seven

After adding the tomato paste, let the Abgoosht simmer for another 30 minutes over low heat until it is completely done. Then remove it from the heat and set it aside. There are two ways to serve Abgoosht.

Step Eight

The first and traditional method is to serve the broth separately and mash the remaining ingredients with a meat masher to serve as a side.

The second method is to serve a portion of the meat and legumes directly into each person’s bowl.

Tips for Making Abgoosht

Making Abgoosht in a Pressure Cooker: To prepare Abgoosht in a pressure cooker, first place the meat, chickpeas, and beans inside. Quarter the onions and add them along with water and spices. Close the lid and cook over heat for about 45 minutes to 1 hour.
Once the meat, chickpeas, and beans are fully cooked, transfer them to a regular pot, add tomatoes and potatoes, and sauté the tomato paste separately before adding it to the pot. Also, mash the fat and onions together and add them back to the stew. Once the potatoes are cooked, the Abgoosht is ready to serve.

Making Abgoosht with Dried Lime (Limoo Amani): To give the Abgoosht a slightly sour taste, in some regions, dried lime is added. However, be careful as it can make the stew bitter. To prevent bitterness, you can either use powdered dried lime instead of whole ones or soak the dried limes in boiling water for a few minutes before adding them.
For better quality, it is recommended to use homemade dried limes.