By eatmundo · August 4, 2026
Same ingredients, elsewhere in the world
4 matchesDishes from other countries' kitchens, made from the same core ingredients as Abgoosht (Dizi). The percentage is the share of ingredients the two recipes have in common.
Aloo GobiIn India · same ingredients· Same technique57%
Homestyle Kadai CholeIn India · same ingredients53%
Aloo BainganIn India · same ingredients53%
The ultimate Persian comfort food: a rich, long-simmered meat and chickpea stew. Often enjoyed by mashing the ingredients separately and drinking the flavorful broth with torn bread.
According to eatmundo's ingredient comparison, the closest dish to Abgoosht from another cuisine is Aloo Gobi (India): the two share 57% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Sauté 1 diced onion in 2 tbsp oil in a pot until translucent, then add 600g of meat (bone-in preferred) and brown thoroughly for 10 minutes.
- 2
Stir in 1 tsp turmeric and add 1 cup soaked chickpeas along with 6 cups of water, bringing to a gentle boil.
- 3
Skim any foam from the surface with a spoon for the first 5 minutes to ensure a clear broth.
- 4
Add 2 chopped tomatoes, 2 pierced dried limes, and salt, then reduce heat to a low simmer.
- 5
Cover and cook for 60 minutes until the meat begins to soften and the chickpeas are nearly cooked through.
- 6
Add 2 peeled and quartered potatoes to the pot and continue simmering for another 30 minutes until everything is tender.
- 7
Carefully strain the broth into a separate bowl; this is the 'Abgoosht' (meat juice) to be enjoyed with bread.
- 8
Mash the remaining meat, chickpeas, and potatoes together into a thick paste called 'Goosht-e Koobideh' and serve as a main dish.
Frequently Asked Questions
What is Abgoosht?
Abgoosht is an Iranian stew made primarily with meat, chickpeas, potatoes, and tomatoes. Typically served as a hearty meal, the broth is often consumed separately with bread, while the solid ingredients are mashed together into a paste known as goosht-koobideh.
Can I use boneless meat?
You can, but the bones are essential for achieving the gelatinous, rich texture of the broth.
What is the best way to eat this?
Dip pieces of flatbread into the broth, then mash the solids and eat with raw onion or fresh herbs.
Can I skip the dried limes?
Dried limes are signature to this dish, providing an essential acidity that cuts through the fat of the meat.
How long should the chickpeas soak?
Soak them for at least 12 hours, ideally overnight, to ensure they cook evenly and become soft.
