By eatmundo · August 4, 2026
🇮🇷AI-generated imageSame ingredients, elsewhere in the world
6 matchesDishes from other countries' kitchens, made from the same core ingredients as Abgoosht-e Nokhod. The percentage is the share of ingredients the two recipes have in common.
Beef Tagine with ChickpeasIn Morocco · same ingredients· Same technique62%
Lamb and Chickpea TagineIn Morocco · same ingredients57%
Lamb Tagine with Caramelized OnionsIn Morocco · same ingredients57%
A comforting, slow-cooked Persian chickpea and lamb stew. This rustic dish develops deep flavors through patient simmering and is traditionally served with bread.
According to eatmundo's ingredient comparison, the closest dish to Abgoosht-e Nokhod from another cuisine is Beef Tagine with Chickpeas (Morocco): the two share 62% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
The night before, soak the 200g of chickpeas in plenty of cold water for at least 8 hours, then drain. 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 1500 ml of boiling water, enough to cover the meat by 5cm, bring to a boil, then reduce heat to low and cover.
- 6
Add the 200g of drained soaked chickpeas and simmer covered on low for 120 minutes, until the lamb is fork-tender and the chickpeas are soft. Then uncover and simmer for a further 20 minutes so the liquid reduces and the stew becomes slightly thickened.
- 7
Crush the 1/4 tsp of saffron, 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
What is Abgoosht-e Nokhod?
Abgoosht-e Nokhod is an Iranian meat stew primarily made with lamb, chickpeas, onions, turmeric, and saffron. It serves as a hearty main course typically consumed as a midday meal.
Can I use canned chickpeas?
This recipe uses 200g of chickpeas soaked for at least 8 hours, added before the 120 minutes of covered simmering so they become soft.
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.
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