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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the chickpeas and pinto beans in water overnight, changing the water a few times.
Place the lamb, chickpeas, and pinto beans in a large pot. Add water and bring to a boil over medium heat. Skim off any foam that forms on the surface.
Add turmeric, black pepper, and a whole onion to the pot.
Sauté the tomato paste in a little oil until fragrant and its color deepens, then add it to the pot.
Pierce the dried Persian limes with a fork and add them to the stew.
Cover the pot and cook over low heat for 2–3 hours, or until the meat and beans are tender.
Peel the potatoes and add them to the pot about 1 hour before the stew is finished.
Add salt toward the end of cooking and let the stew simmer for a few more minutes.
Strain the broth and serve it separately with pieces of bread. Mash the meat, beans, and potatoes together to make Goosht Koobideh, and serve it with bread, fresh herbs, and pickles.
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For a richer flavor, sauté the tomato paste until its color deepens before adding it to the stew.
Can I use a different type of meat?
Yes, you can substitute lamb with beef or chicken, but the cooking time may vary.
What can I use instead of dried Persian limes?
You can use lemon juice or lime juice as a substitute, but the flavor will be slightly different.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze Abgoosht?
Yes, you can freeze Abgoosht for up to 3 months. Thaw in the refrigerator before reheating.
What is Goosht Koobideh?
Goosht Koobideh is the mashed mixture of meat, beans, and potatoes served with bread, fresh herbs, and pickles.
