Abgoosht (Persian Lamb & Bean Stew)

he finished Abgoosht served in a white bowl, showing the rich, red broth and a generous amount of solid ingredients like lamb chunks, beans, and tomatoes, with a gold spoon resting in the bowl.

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Abgoosht (Persian Lamb & Bean Stew)

This Persian meat and potato stew, known as abgoosht or dizi, is a slow-simmered comfort dish with tender lamb, creamy beans, and soft-yet-sturdy potatoes, all steeped in a deeply aromatic tomato-onion broth.

Prep Time15

Cook Time3

Bean Soaking & Pre-Cooking9 30

Total Time12 45

Course: Main, Main Course

Cuisine: Middle-Eastern, Persian

Diet: Gluten Free, Kosher

Servings:

Calories: 576kcal

Author: Candice Walker

Ingredients

2 lbs. lamb boneless* shoulder preferred, or stew meat, fat trimmed, and cut into 2-2.5-inch chunks
4 oz. chickpeas ~1/2 cup dry
2 oz. red kidney beans ~1/4 cup dry
2 oz. white beans ~1/4 cup dry
5 garlic cloves sliced
1 yellow onion large, or 2 small, peeled and diced
2 tsp ground turmeric
2 tsp ground cumin
1 cinnamon stick
1.2 tsp black pepper plus more to taste
2 tsp salt plus more to taste
3 tbsp tomato paste
1 lb. potatoes yukon gold or red, peeled and cut into 1.5" chunks
¾ lb. tomatoes roma or vine, quartered

Instructions

Cook the beans**.
If using an InstantPot: Cook with 1.5 quarts of water and 1 teaspoon of salt on high pressure for 45 minutes, then manual release.
If using the stovetop: Soak the beans overnight, or for a minimum of 8 hours, changing the water 1-2 times during the soaking process. Simmer for 1.5 hours in 8-10 cups of water and 1 teaspoons of salt.
4 oz. chickpeas, 2 oz. red kidney beans, 2 oz. white beans
Place the lamb in a large pot and cover it with water. Bring the water to a boil, then skim off any foam that rises to the surface.
2 lbs. lamb
Add the garlic, onions, spices (including 1 teaspoon of salt), and beans to the pot. Pour in just enough of the bean water (and boiling water if you run out) to fully cover the ingredients. The less water, the more flavorful, so try and use as little as possible to get the ingredients covered.
5 garlic cloves, 1 yellow onion, 2 tsp ground turmeric, 2 tsp ground cumin, 1 cinnamon stick, 1.2 tsp black pepper, 2 tsp salt
Cover, and cook for 2 hours on the lowest simmer.
Remove the cinnamon stick. Stir in the tomato paste, diluting it with a bit of broth before returning it to the pot. Add the potatoes, tomatoes, and season again with salt and pepper after tasting the broth.
3 tbsp tomato paste, 1 lb. potatoes, 3/4 lb. tomatoes
Bring the stew back to a boil, then continue cooking uncovered for another 45 minutes. Do a final taste test and season with salt and pepper to taste before serving.

Notes

* If using boneless, you can ask the butcher for a few lamb bones to add to the stew that you will remove before serving. This adds extra flavor.

** You can use canned beans and skip this step. 2 cans will suffice. Opt for 1 chickpea and 1 white bean.

Alternative serving: First, pull out the meat, potatoes, and beans and mash them into a rich, savory paste. Serve on toast. Pour the broth over torn pieces of bread.

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