🇮🇷 Iran · Food
Abgoosht (Dizi)
By eatmundo · August 4, 2026
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.
Ingredients
check them off as you prepareHow 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
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.
Mundo Match
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