Iranian Main

Abgoosht

Abgoosht is a traditional Persian lamb, chickpea, white-bean, tomato and potato stew served first as broth and then mashed as dizi. This version uses measured ingredients, clear visual cues and the traditional flavour balance that makes the dish distinctive.

Jump to recipe More Iranian food
30 minsPrep time
2 hr 30 minsCook time
Serves 6Servings
MediumDifficulty
Abgoosht
About this dish

Abgoosht: the story on the plate

Abgoosht is a Iranian main with a clear sense of place. Abgoosht, also called dizi when cooked or served in the traditional vessel, is an old Persian one-pot meal based on meat, pulses, potato and broth. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Historical background

Abgoosht, also called dizi when cooked or served in the traditional vessel, is an old Persian one-pot meal based on meat, pulses, potato and broth.

Why it is famous

Its two-stage eating method is distinctive: the aromatic broth is enjoyed first, then the solid ingredients are pounded into a hearty mash.

Cultural significance

Its two-stage eating method is distinctive: the aromatic broth is enjoyed first, then the solid ingredients are pounded into a hearty mash.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

655Calories
44gProtein
67gCarbs
27gFat
Ingredients

What you need

  • 900 lamb shoulder or neck, bone-in pieces
  • 180 chickpeas, soaked overnight
  • 180 white beans, soaked overnight
  • 220 onion, quartered
  • 350 tomatoes, quartered
  • 500 potatoes, whole or halved
  • 2 dried Persian limes, pierced
  • 1.5 ground turmeric
  • 35 tomato paste
  • 2200 water
  • 2 fine salt
  • 0.5 black pepper
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. Put lamb, drained chickpeas and beans, onion, turmeric and water in a heavy pot. Bring to a boil, skim thoroughly and lower to a very gentle simmer.
  2. Cook covered for 75 minutes, then add tomatoes, tomato paste and pierced dried limes. Continue simmering 40 minutes.
  3. Add potatoes and cook another 30–40 minutes until meat, beans and potatoes are all completely tender. Season with salt near the end.
  4. Traditionally, strain some of the clear broth into bowls and serve it first with torn bread. Keep the meat and solids in the pot.
  5. Remove bones and dried limes. Mash meat, beans, chickpeas, potato and onion together into a coarse paste called goosht koobideh, adding a little broth as needed.
  6. Serve the mash separately with flatbread, herbs, raw onion and pickles, allowing diners to experience the dish in two stages.
Cook smarter

Tips, storage and serving advice

Shopping tips

Buy saffron threads rather than powder, Persian dried limes when possible, tart barberries and unsweetened pomegranate molasses. Rinse rice thoroughly so the grains steam separately. Check labels on compound ingredients such as sauces, spice blends, stocks, kimchi, fermented pastes and prepared breads when cooking for allergies.

Ingredient quality

For Abgoosht, prioritise fresh or properly stored versions of lamb shoulder or neck, chickpeas, white beans, onion; speciality seasonings should smell vivid rather than stale.

Common mistakes

Salting dried pulses too aggressively at the start can slow softening, and undercooked beans make the mash unpleasantly grainy.

Chef’s tips

Cook until every pulse is truly tender; this dish is not the place for firm al dente chickpeas.

How to know it is cooked

Lamb leaves the bone easily and beans mash without resistance between fingers.

Plating advice

Serve broth and mash in separate bowls with bread, herbs and onion around them.

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