Abgoosht is one of the most traditional Iranian foods. It requires cooked beans and chickpeas. Most Iranian people soak them overnight and cook them for hours but I get mine canned or jarred at a supermarket. They are delicious and hassle-free and there is nothing wrong with suffering less in the kitchen.
- 1 lamb shank
- 150 g (1 cup) cooked white beans jarred or canned
- 150 g (1 cup) cooked chickpeas jarred or canned
- 1 large onion chopped
- 1 tbsp tomato paste
- 2 litres (8 cups) hot water
- 8 tbsp (120 ml) vegetable oil
- salt and pepper
optional
- 150 g (1 cup) cooked pinto beans jarred or canned
- 2 tomatoes
- 1 large potato, peeled
- 2 cloves of garlic
- 1 tbsp turmeric
Pour the oil in a pressure cooker and fry the onion for 2 minutes.
Add turmeric, pepper and tomato paste and fry for 1 minute.
Place the lamb shank in the pot and pour hot water over it.
Seal the pressure cooker and let the shank cook for 40 minutes.
Once cooked, open the pressure cooker and add the potatoes, garlic cloves, tomatoes, and salt and let it cook for 10 more minutes.
Lastly, add the washed and drained canned or jarred beans and chickpeas and cook everything together for 10 more minutes.
Serving Abgoosht has a special tradition. First, pour the broth in a bowl and shred your bread in it and let it get all soaked. Then mash up all the remaining ingredients (potatoes, beans, chickpeas, and lamb adding some of the broth to have the right consistency. Make bites with your flatbread and enjoy with leaves of fresh mint, basil, arugula, and cute little radishes
