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
Abgoosht Iran.jpg
A simple Dizi dish during consumption

Ābgusht (Persian: آبگوشت‎, literally translated as "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.

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.