|Place of origin||Iran and Iraq|
|Main ingredients||lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime|
|Cookbook: Abgoosht Media: Abgoosht|
Abgoosht (Persian: آبگوشت Ābgusht, literally "meat juice") is a Persian and Mesopotamian stew. It is also called Dizi (Persian: دیزی), which refers to the traditional stone crocks it is served in. Some describe it as a "hearty mutton soup thickened with chickpeas." Ābgoosht is usually made with lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime. Other variations exist in the beans used, such as kidney beans and black-eyed peas. The ingredients are combined together and cooked until done, at which point the dish is strained. The solids are then mashed as Gusht Kubideh (Persian: گوشت کوبیده, literally "mashed meat") 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.
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 't' (ܐܒܓܘܫ).
- Stock (food)
- Persian cuisine
- Mesopotamian cuisine
- Armenian cuisine
- Assyrian cuisine
- List of lamb dishes
- 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.
- 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.
- "Abgoosht: One of the Most Traditional Foods of Iran". Retrieved 20 December 2014.
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