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Abgoosht (Dizi) – Slow-Simmered Persian Meat, Chickpea & Potato Stew
Ancient Persian comfort stew slow-cooked with tender meat, chickpeas, white beans, potatoes, and tomatoes, served traditionally with flatbread and fresh herbs.
Prep
15 min
Cook
60 min
Total
75 min
Ingredients
6servings
- Beef stew meat, cubed600 g
- Chickpeas, soaked overnight100 g
- White navy beans, soaked100 g
- Medium potatoes3 piece
- Crushed tomatoes300 g
- Large onion1 piece
- Turmeric5 g
- Lemon juice30 ml
- Water1500 ml
- Salt
Preparation Steps
1
Combine beef, chickpeas, white beans, onion, and turmeric with 1.5L water in pot. Bring to a boil and skim surface.
10 min timer
2
Cover and simmer on low for 45 minutes until meat and legumes are nearly tender.
45 min timer
3
Add potatoes, crushed tomatoes, lemon juice, and salt. Cook 20 more minutes until potatoes are completely tender.
20 min timer
4
Strain broth into bowls to enjoy with torn flatbread, then mash the tender solids into a flavorful rustic paste.
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Provenance & Public Domain Audit
Source: Traditional Persian Heritage Cookery / NAL Historical World Cuisine Archive (National Agricultural Library (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
