Abgoosht

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Abgoosht
Dizi.jpg
Dizi in pots
Alternative names Dizi
Place of origin Iran and Iraq
Main ingredients lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and black lime
Cookbook:Abgoosht  Abgoosht
Abgusht served at a traditional-style restaurant in Iran
A simple Dizi dish during consumption

Ābgusht (Persian: آبگوشت‎, literally "water-meat") is a Persian and Mesopotamian stew. It is also called Dizi, which refers to the traditional stone crocks it is served in. Some describe it as a "hearty mutton soup thickened with chickpeas."[1] Ābgusht is usually made with lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and black lime. Other variations exist in the beans used, such as kidney beans and black-eyed peas.[2] The ingredients are combined together and cooked until done, at which point the dish is strained. The solids are then mashed and served with the broth, but in a separate dish, along with flatbread. It is a form of Piti, which encompasses many similar dishes in the region.

Variations[edit]

Assyrian Abgoosht[edit]

Assyrians of northwestern Iran, particularly surrounding Urmia, traditionally make abgoosht using beef, lime, kidney beans, and chickpeas, which is served in a lime broth with potatoes and eaten with onions and lavasha (an Assyrian bread) on the side. Assyrians typically make abgoosht in the winter. The regional pronunciation is 'abgoosh', without the final 't' (ܐܒܓܘܫ)

See also[edit]

References[edit]

  1. ^ Rajendra, Vijeya; Kaplan, Gisela T.; Rajendra, Rudi (1 May 2003). Iran. Marshall Cavendish. p. 127. ISBN 978-0-7614-1665-4. Retrieved 27 August 2012. 
  2. ^ Shirin Simmons (15 October 2007). Treasury of Persian Cuisine. Stamford House Publishing. pp. 67–69. ISBN 978-1-904985-56-3. Retrieved 27 April 2010.