Abgusht - A Recipe With Step By Step Photos And Videos

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

If you are going to Iran, be sure to try this dish. If not, cook it yourself.

Ingredients

Beef shank (lamb) - 1400 g

Potatoes - 5-6 pcs.

Chickpeas - 300 g

Beans - 300 g

Tomato paste - 3 tablespoons

Garlic - 3 cloves

Onions - 3-5 pcs.

Lime (lemon) - 1 pc.

Cilantro - 1 bunch (5 g)

Salt to taste

Spices to taste

• 163 kcal
• 2 hours
• 5 minutes.
• 2 h. 5 min.

Photo of the finished dish

Video recipe: Abgusht

Step by step recipe with photos and videos

Abgusht is a hearty, rich, thick dish of the Iranian people. And like many dishes, abgusht is cooked in different cities of Iran in different ways, and this is influenced not only by the preferences of a particular family, but, as a rule, by the availability of products that grow in different regions.

It takes a long time to prepare abgusht, it is multi-component, and some components are prepared separately and combined at the last stage.

And abgusht is eaten in different ways: it is poured into a plate and served like a regular soup, or liquid is poured into a plate, holding the thick, and bread is crumbled into it, and the thick is crushed until homogeneous and eaten separately. Spices and herbs are added to taste.

If you cook meat and legumes in advance, then it will take no more than 45 minutes to cook abgusht. I believe that everyone should try this dish.

Prepare the required ingredients.

Put the meat in a deep saucepan. I used a beef shank, as it produces a very rich and rich broth. You can take any other part of the beef or replace it with lamb.

After boiling, remove the generated noise and reduce the heat to a minimum. Continue cooking for 2-2.5 hours. During this time, the meat will cook perfectly, become very soft, tender and easily come off the bone.

It must be removed from the pan, after cooling, cut or tear into small pieces and return to the strained broth.

Immediately add the onion, chopped into half rings, into the pan.

Then you should boil chickpeas and beans separately. This will be a lengthy process if the beans are not soaked beforehand. I did it in the evening, and in the morning I began to cook them. Soaking will significantly shorten the cooking time. Neither chickpeas nor beans should be boiled, they should be soft. Drain the water in which they were boiled.

Place the chickpeas in a saucepan.

Send beans immediately for it.

Then lay out the coarsely chopped potatoes.

Then the peeled garlic cloves.

After - tomato paste. In the season, it can be replaced with fresh tomatoes, having previously removed the skin from them.

Continue cooking abgusht for 40 minutes at a low boil. 5 minutes before the end of cooking, add salt and spices to taste.

Wash the lemon thoroughly and make an incision with a knife, put it in a saucepan.

Arrange the rich, fragrant abgusht on plates, sprinkle with chopped herbs on top and serve immediately. Everyone will be satisfied with its taste.

Enjoy your meal. Cook with love.