the easiest and fastest so-called traditional Persian abgoosht deconstructed
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.
ingredients
- 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
- juice of one lime or 3 dried limes
- salt and pepper
optional ingredients
- 150 g (1 cup) cooked pinto beans jarred or canned
- 2 tomatoes
- 1 large potato, peeled
- 2 cloves of garlic
- 1 tbsp turmeric
preparation
- pour the oil in a pressure cooker
- fry the onion for 2 minutes
- add turmeric, pepper and tomato paste
- 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
- let it cook for 10 more minutes
- if using Persian dried limes, prik them with a fork, soak them in warm water for 15 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. Add the lime juice and make bites with your flatbread and enjoy with leaves of fresh mint, basil, arugula, and cute little radishes.
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