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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 white beans separately in water for 8 hours or overnight. Drain and rinse them before cooking.
Heat the vegetable oil in a large heavy-bottomed pot. Add the onion and sauté for a few minutes until slightly softened.
Add the lamb, turmeric, and black pepper. Cook until the meat is lightly browned on all sides.
Add the tomato paste and chopped tomatoes. Stir and cook for 2–3 minutes.
Add the soaked chickpeas and white beans, then pour in the water.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1½–2 hours.
Add the potatoes and dried Persian limes. Continue cooking for another 45–60 minutes, until the meat, beans, and potatoes are completely tender.
Season with salt during the final stage of cooking.
Traditionally, the broth is strained and served separately in bowls with pieces of Persian bread.
Remove the bones, if any, and transfer the cooked meat, potatoes, chickpeas, and beans to a bowl.
Mash the meat, potatoes, chickpeas, and beans together until you have a thick and hearty mixture.
Serve the mashed mixture with fresh herbs, pickles, onions, and Persian bread.
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For a tangier flavor, add more dried Persian limes.
If you can't find dried Persian limes, substitute with a splash of lime juice.
Can I use canned beans instead of dried?
Yes, you can use canned beans. Just reduce the cooking time as they are already cooked.
What can I use instead of lamb?
You can substitute lamb with beef or chicken, but the cooking time may vary.
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. Allow it to cool completely before transferring to a freezer-safe container.
What is Goosht Koobideh?
Goosht Koobideh is the mashed mixture of meat, beans, and potatoes served with Abgoosht.
