A rich and hearty Persian stew made with lamb, chickpeas, potatoes, and tomatoes, slow-cooked to perfection and traditionally served with bread.
Abgoosht, meaning “meat broth”, is one of the oldest and most traditional Persian comfort foods, dating back centuries. Once considered a dish for nomads and laborers, it was made using lamb, beans, and simple root vegetables, cooked slowly to create a nutritious and filling meal. Over time, Abgoosht evolved into a beloved national dish, often enjoyed in Iranian teahouses and homes. What makes Abgoosht unique is the way it is served—traditionally, the broth is separated and eaten as a soup, while the remaining ingredients are mashed into a thick paste called "Goosht Kubideh", eaten with sangak or lavash bread, torshi (pickled vegetables), and fresh herbs.
Ingredients
For the Stew:
500g lamb shank or bone-in lamb
1 onion, chopped
3 cloves garlic, minced
1 cup chickpeas, soaked overnight (or 1 can, drained)
½ cup white beans, soaked overnight (or 1 can, drained)
2 medium potatoes, peeled and halved
2 medium tomatoes, chopped
2 tbsp tomato paste
1 tsp turmeric
½ tsp black pepper
1 tsp salt (adjust to taste)
½ tsp cinnamon (optional, for depth of flavor)
6 cups water
1 dried lime (limoo amani), pierced with a fork (optional, for a tangy flavor)
Heat a large pot over medium heat and add the onion. Sauté until soft. Add garlic, turmeric, black pepper, and cinnamon (if using). Stir for 1 minute until fragrant.
Brown the Meat:
Add the lamb shank or bone-in lamb and sear on all sides for 5-7 minutes. Stir in the tomato paste and cook for another 2 minutes.
Add the Beans & Simmer:
Pour in 6 cups of water and bring to a boil. Add the chickpeas, white beans, chopped tomatoes, and dried lime. Cover and simmer on low heat for 2.5 hours, stirring occasionally.
Add the Potatoes & Finish Cooking:
Add the potatoes and cook for another 30 minutes, until they are tender. Taste and adjust seasoning as needed.
Separate & Serve Traditionally:
Using a strainer or ladle, separate the broth into a serving bowl. Mash the remaining meat, potatoes, and beans into a thick paste called "Goosht Kubideh". Serve the broth as a soup, with bread dipped into it. Serve the mashed meat mixture alongside fresh herbs, pickles, and more bread.
Recipe Note
Tips & Variations
For extra richness, add a small piece of bone marrow to the stew while cooking.
For a spicier version, add red pepper flakes or dried chili.
If you prefer a tangier flavor, increase the number of dried limes (limoo amani).
If short on time, use a pressure cooker, reducing the cooking time to 1 hour.
