Abgoosht

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 Abgoosht  is an Iranian stew. It is also called Dizi  which refers to the traditional stonewarecrocks it is served in.

Ingredients

[icon name=”check-circle” class=”” unprefixed_class=””]Sheep meat (250 grams)

[icon name=”check-circle” class=”” unprefixed_class=””]Rump (50-100 grams)

[icon name=”check-circle” class=”” unprefixed_class=””]Bean (1/2 cup)

[icon name=”check-circle” class=”” unprefixed_class=””]Chickpea (1/2 cup)

[icon name=”check-circle” class=”” unprefixed_class=””]An onion

[icon name=”check-circle” class=”” unprefixed_class=””]Three or four Tomatoes

[icon name=”check-circle” class=”” unprefixed_class=””]Two medium Potatoes

[icon name=”check-circle” class=”” unprefixed_class=””]Tomato sauce ( 2 tablespoons)

[icon name=”check-circle” class=”” unprefixed_class=””]Three garlics

[icon name=”check-circle” class=”” unprefixed_class=””]Salt, pepper, and turmeric (in sufficient amount)

How to Cook?

A day before baking, put chickpeas and beans in water with salt and wash them three times.

Split garlics and onions. Put them into the pot with meats, rump, beans, and chickpeas and add water sextuplet in comparison with ingredients we added (beans, chickpea, meat , and …..)

Set the heat of stove in high temperature and put the cover of the pot.

When the water is boiling, pour eliminated puffs of water on it with a spoon.

Now add turmeric and pepper to the pot, put the cover and set the temperature of stove in medium and let it cook gently (one of the features of good abgoosht is letting it cook gently)

After 2 or 3 hours, add splitted potatoes and tomato sauce and let it cook gently for one or two hours.

[icon name=”hand-paper-o” class=”” unprefixed_class=””]Guidances:

1.for having a good abgoosht, it’s better to use bone with meat.

2.you can also slam your abgoosht with masher.

Enjoy your meal 😉

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