Abgoosht or Dizi might be one of the oldest foods that humans have cooked. This easy one-pot meal is one of the most favorite dishes in Iran. Abgoosht has high nutritional value because of its ingredients. Legumes like peas and white beans, grains like wheat groats, vegetables like potato and tomato, and meats make this delicious Persian food. Abgoosht is mostly suitable for lunch, and it is the best choice for family gatherings especially at the weekends.

The traditional Abgoosht is called “dizi” and is made in a stone pot, but nowadays, it is generally cooked in a normal pot or slow cooker and still has its amazing flavors.

Table of Contents

How to make Persian Abgoosht?

The first step is rinsing and soaking 2/3 cup of white beans (navy beans), 2/3 cup of peas (garbanzo beans), and 1/4 cup of wheat groats (or wheat berries) for at least 6 hours.
Chop a big onion into small pieces, and heat them in a pot (the pot you want to make Abgoosht in) with 4 tablespoons of vegetable oil until making them golden. Then add 1 tablespoon of turmeric to onion pieces, and mix them well.
Add 500 gr of lamb shank and 50 – 100 gr of sheep tail fat (optional) to the pot, and sauté them until making them golden-brown. After sautéing the meat, dilute 4 tablespoons of tomato paste in 1 cup of water, and add it.
Pour the soaked white beans, peas, and wheat into a colander, and then add them into the pot. Pour 7 cups of water, and cover the pot. Let them cook and simmer for 3 hours.
After 3 hours of cooking, peel 2 potatoes, and chop them with 2 tomatoes into medium-sized pieces. Add chopped potatoes and tomatoes with a tablespoon of salt and 1/2 tablespoon of black pepper to the pot.
After an hour of cooking, mash 2 or 3 pieces of potatoes, and add them to your Abgoosht. Taste Abgoosht, and if it needs, add salt to it.
After half an hour, your Abgoosht is ready!

How to serve Abgoosht?

There are two ways to serve Abgoosht. The first traditional way is “Tilit” with “Goosht koobideh.” For serving, you should:

Pour the flavored water of Abgoosht or broth in a bowl and then add small pieces of bread (in Iran, mostly Sangak bread or lavash bread are used), and eat it like soup. It is called “Tilit.” Then separate the meat bones, and smash them with beans, peas, wheat, potatoes, and tomatoes. When the parts are indistinguishable, “Goosht koobideh” is ready!

And the second way needs less water and serves the solids as they are with bread pieces.

Enjoy your meal! Lavash bread or Sangak bread are the best suitable bread choices for Abgoosht. Also, in Iran, this meal is served with Doogh, Persian pickles such as Liteh, Persian pickled garlic, and fresh herbs.

abgoosht recipe — The second way for serving Abgoosht

Note:

If you prefer a sour taste, drill 2 dried limes (limoo Amani) or fresh lemon juice to adjust the taste. Add them with potatoes and tomatoes, then juice them when you are adding mashed potatoes.
It is possible to use any boned meat instead of lamb shank.

Did you make this Abgoosht recipe?

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