🇮🇷 Iran · Food
Abgoosht-e Nokhod
By eatmundo · August 4, 2026
🇮🇷 IRA comforting, slow-cooked Persian chickpea and lamb stew. This rustic dish develops deep flavors through patient simmering and is traditionally served with bread.
Ingredients
check them off as you prepareHow to Make It
- 1
Dice 600g of lamb into 3cm cubes and finely chop the 2 large onions.
- 2
Heat 3 tbsp of vegetable oil in a heavy-bottomed pot over medium heat and sauté the onions until they turn translucent and golden.
- 3
Add the lamb cubes to the pot, stirring frequently until the meat is browned on all sides, usually taking about 8 minutes.
- 4
Stir in 1 tsp of turmeric, ensuring the meat is thoroughly coated and the spice becomes fragrant, about 1 minute.
- 5
Pour in enough boiling water to cover the meat by 5cm, bring to a boil, then reduce heat to low and cover.
- 6
Add the 200g of soaked chickpeas and simmer for 60 minutes until the lamb is fork-tender.
- 7
Crush the 1/4 tsp of saffron with a pinch of sugar, dissolve in 2 tbsp of hot water, and stir into the stew.
- 8
Season with 1 tsp of salt, adjust the liquid level, and let it rest for 10 minutes before serving.
Frequently Asked Questions
Can I use canned chickpeas?+
Yes, but add them only in the last 15 minutes of cooking to prevent them from becoming too mushy.
Which lamb cut is best?+
Lamb shoulder is ideal as it has enough fat and connective tissue to stay succulent during the long simmer.
What should the consistency be?+
The stew should be rich and slightly thickened, not watery like a soup.
Is there a vegetarian version?+
Yes, substitute the lamb with extra chickpeas or mushrooms, though the depth of flavor will differ.
🇮🇷 IRMundo Match
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