4 hrs 30 mins
4 hrs 50 mins
Abgoosht or dizi is a Persian soup or stew that is traditionally prepared with lamb, chickpeas, white beans, potatoes and tomatoes.
Course: Main Course, Soup
Servings: 8 people
Author: Vera Abitbol
3 lb beef or lamb shank , cut into pieces
2 onions , diced
3 cloves garlic , crushed
2 cups chickpeas (previously soaked for 8 hours)
2 cups white beans (previously soaked for 8 hours)
1 lb small potatoes , peeled and halved
1 teaspoon turmeric
2 dried limes (limoo amani) or 2 freshly squeezed lemons
2 tablespoons tomato paste
2 lb tomatoes , peeled, seeded, and diced
1 green bell pepper , diced
3 tablespoons oil
1 teaspoon cinnamon
Rinse and drain the chickpeas and white beans.
Season the meat with salt and pepper.
Brown the onions in a thick-bottomed pot over low-medium heat. Add the meat.
Poke the Persian limes and add them (or the lemon juice) to the meat.
Add the beans, chickpeas, garlic, turmeric, cinnamon, and 6 cups of boiling water. Stir well.
Cover and simmer over low-medium heat for 2h30.
At the start of cooking, check the contents of the pot and remove any foam that may eventually surface.
After 2h30, add the tomato paste and mix well. Then add the fresh tomatoes and the green bell pepper.
Add the potatoes and season the seasoning. Cover and cook again for 2 hours on low heat.
Once the cooking is finished, place a very fine strainer on a large deep bowl to collect all the broth.
Pour the broth into the pot and adjust the seasoning if necessary.
Two possibilities :
– Reduce all solids to puree
– Serve the solids as they are and crush them or not with a fork.
Serve broth and solids separately.