Abgousht
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup garbanzo beans (nokhod)
- 1 cup dried white bean (loobia sefeed)
- 1⁄2 lb meat, with bones (mAheecheh)
- 1 medium onion, peeled
- 1 medium potato, peeled
- 1⁄2 cup long grain rice
- 1 medium tomatoes
- 1 tablespoon turmeric (zard-choobeh)
- salt and pepper, to the liking
- 2 whole dried lemons (leemoo-amAnee) or 4 tablespoons lemon juice, if you can't find dried lemons
directions
- Wash the meat and put it in a medium size pot (deezee for traditionalists), half filled with water, add the beans, the onion, turmeric, salt and pepper and let it cook for 1-2 hours on medium-low heat.
- Next, add the potato, rice, and the tomato (they get too soft too soon if you add them at the beginning), and let it cook on low heat until all the ingredients are soft.
- Take the pot out, separate the juice from the ingredients and pour the ingredients in a bowl, separate the bones and using a potato masher (gousht-coob) or something similar, finely mash the whole mixture.
- Taste a small portion and add more salt/pepper if needed.
- When the mixture has a smooth texture, it can be served.
- The soup (juice) is also served in a separate bawl.
- The idea is to mix it with small pieces of bread (not American bread loaves, more like pita bread, tortilla bread, or any kind of Iranian bread you can find in specialty stores).
- Notes: Soak the dried beans and the rice before hand.
- It speeds up the cooking process.
- The best kind of meat for this dish is what is called muscle meat (mAheecheh) which has plenty of meat, fat, and bones (the name used to refer to it escapes me unfortunately. Shank maybe?).
- The tomato, potato, and the rice are all optional.
- They give richer flavor, color and texture to this dish.
- In more traditional versions they don't use any of these ingredients.
- While mashing the ingredients, you can also add finely chopped raw onions.
- The onion juice gets mixed in and gives it a different flavor.
- At the table, this dish is served with Iranian bread, raw onions, radishes and fresh herbs such as parsley, basil leaves, mint leaves, leeks, etc.
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Reviews
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Delicious! I made this recipe using Lamb Shanks and the whole family (kids included!) couldn't get enough.....definatately a keeper and well worth the effort. thanks for the recipe! KHB -
very good -
This looks like a good recipe for something also known as "dizi". We had it in Tabriz during a cold winter snap. Comfort food in a bowl. The versions we had didn't have any rice but otherwise sound similar. -
I thought this would be interesting since we are teaching our children about this part of the world lately... It was a delicious hearty meal - i will definitely make this again. It made way more of the soup than we needed, but the soup soaked pieces of pita were yummy. We substituted canned black beans for the dried white ones, and stewing beef for the shanks. The only problem ihad was after making it i realized i had not used the lemon because i wasn't sure what to do with it. My 7 year old, 4.5 year old and 2.5 year old all cleaned their plates after asking for more.
Tweaks
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I thought this would be interesting since we are teaching our children about this part of the world lately... It was a delicious hearty meal - i will definitely make this again. It made way more of the soup than we needed, but the soup soaked pieces of pita were yummy. We substituted canned black beans for the dried white ones, and stewing beef for the shanks. The only problem ihad was after making it i realized i had not used the lemon because i wasn't sure what to do with it. My 7 year old, 4.5 year old and 2.5 year old all cleaned their plates after asking for more.
