Abgoosht (also known as Dizi) is a traditional Persian stew that combines tender lamb, hearty chickpeas, and a medley of vegetables, simmered to perfection with aromatic spices. This dish has been a staple in Persian homes for centuries, offering rich, comforting flavors in every bite. The key to Abgoosht lies in slow cooking, which brings out the deep, savory flavors of the lamb and spices. Paired with freshly baked flatbread, it's an unforgettable meal that’s perfect for any occasion.
Key Information
- Preparation Time: 15 minutes
- Cooking Time: 2.5 to 3 hours
- Total Time: 3 hours
- Number of Servings: 4-6 servings
- Serving Size: 1 bowl
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 35g
- Carbohydrates: 40g
- Fat: 20g
- Sodium: 250mg
- Fiber: 9g
Note: Nutritional values may vary depending on specific ingredients and portion sizes.
Ingredients List
For the Stew:
- 500g (1 lb) lamb shanks or lamb stew meat
- 1 cup dried chickpeas, soaked overnight
- 1 large onion, chopped
- 2 medium tomatoes, chopped
- 4 garlic cloves, minced
- 1/2 tsp turmeric powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp ground black pepper
- 1/2 tsp dried thyme
- 1 bay leaf
- 6 cups water or beef broth
- 1 tbsp tomato paste
- 1 tbsp vegetable oil
- Salt, to taste
For Garnish (optional):
- Fresh parsley or cilantro, chopped
- Flatbread (e.g., lavash or sangak)
Detailed Method of Preparation
Prepare the Ingredients:
- Begin by soaking the dried chickpeas overnight in plenty of water. Drain them before use. If you don’t have time for soaking, you can use canned chickpeas, though the texture won’t be quite the same.
Brown the Lamb:
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the lamb pieces and brown them on all sides, about 5-7 minutes. This will enhance the flavor and create a deep, rich base for your stew.
Sauté the Aromatics:
- Remove the browned lamb from the pot and set aside. In the same pot, add the chopped onion and sauté for 5 minutes until softened and golden. Add the garlic and sauté for another 1-2 minutes until fragrant.
Add the Spices and Tomatoes:
- Stir in the turmeric, cumin, coriander, cinnamon, black pepper, and thyme. Allow the spices to toast in the oil for about 1 minute to release their flavors. Then, add the chopped tomatoes and cook for another 5 minutes, stirring occasionally, until the tomatoes break down and become soft.
Simmer the Stew:
- Return the browned lamb to the pot and add the soaked chickpeas, bay leaf, and tomato paste. Pour in the water or beef broth, ensuring the ingredients are submerged. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer the stew for 2 to 2.5 hours, or until the lamb is tender and the chickpeas are soft. Check occasionally and add more water or broth if needed to keep the stew from drying out.
Season the Stew:
- Once the lamb is tender and the chickpeas have softened, remove the pot from the heat. Season the stew with salt to taste, and remove the bay leaf.
Serve:
- Traditionally, Abgoosht is served in two parts. First, ladle out the broth into a bowl, and serve it with flatbread on the side. Tear off pieces of the flatbread, dip it into the broth, and enjoy the soup-like part of the dish.
- The second part is the lamb and chickpea mixture. Mash the lamb, chickpeas, and vegetables together using a potato masher or fork to create a hearty, flavorful paste. This is often served alongside the broth or spread on the remaining flatbread.
Tips for Culinary Success
Sautéing the Spices:
Always sauté the spices with the onions and garlic. This step is key to developing their full flavor, which makes the stew so rich and aromatic.Slow Cooking:
Abgoosht benefits greatly from slow cooking. Allow the stew to simmer for at least 2 hours for the best depth of flavor. You can also cook it in a slow cooker on low for 6-8 hours if preferred.Adding Broth for Depth:
For a deeper, more savory flavor, use beef broth instead of water. It will enhance the richness of the stew and complement the lamb perfectly.Adjusting Thickness:
The stew can be thickened by mashing the chickpeas and vegetables at the end. If you prefer a thinner broth, simply leave the stew as is and serve it with the mashed lamb and chickpea paste on the side.
Frequently Asked Questions (FAQs)
Q: Can I use a different meat for Abgoosht?
A: Yes, you can substitute the lamb with beef or chicken, though the flavor will be different. Beef will provide a richer taste, while chicken will result in a lighter broth.
Q: Can I make Abgoosht vegetarian?
A: Yes! You can omit the lamb and use a mix of vegetables like carrots, potatoes, and eggplant along with chickpeas. Use vegetable broth instead of beef broth to keep it vegetarian.
Q: How do I store leftovers?
A: Leftover Abgoosht can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Just reheat and enjoy!
Q: Can I make Abgoosht ahead of time?
A: Yes, Abgoosht tastes even better the next day, as the flavors continue to develop. You can prepare it a day ahead and reheat it when ready to serve.