abgoosht 101 by shahram kyani

Abgoosht 101

What is Abgoosht?

Abgoosht (or Abgusht) is a traditional Persian stew or khoresht, typically made with lamb and vegetables, like chickpeas or potatoes, set in a flavorful broth. This traditional dish can also be called Dizi because of the individual clay pots that it is traditionally served in.

Abgoosht, a rare main dish, can also be served as a side dish. The stew is then strained and softened with a bell-shaped mallet, called a goosht-koob. The meat and the cooking liquid are then served together with various garnishes or accompaniments.

Three variations

As with many traditional Iranian dishes, abgoosht can be found in many variations, depending on where it is from, what the chef prefers, and what ingredients are available.

  1. Bozbash
    Can be used to preserve many vegetables, including fresh Okra peppers, root vegetables, and eggplant are all favorites for their natural thickening properties. Bozbash is a version of abgoosht that includes beans, lamb, and a mixture of green herbs. It’s made directly in the broth.
  2. Tileet
    Can be transformed into many other dishes by the way it is served. Tileet is an Iranian dish that consists of meat broth and small pieces of torn bread, such as Sangak, Taftan, or Lavash.
  3. With Beef
    Although most Iranian abgoosht recipes require lamb, Armenian- and Assyrian style, for instance, use beef.

How to serve?

In Iran, this traditional dish is served with fresh herbs like parsley, chives, dill (sabzi khordan), pickles (torshi), slices of raw onion, and toasted pieces of bread for scooping–either pita or sangak, a leavened, whole-wheat flatbread traditionally baked on hot pebbles.

Abgoosht can also be a part of a larger Persian meal, alongside dishes like tahdig (scorched rice). It can also be served with kashk (a dairy product made of yogurt) in some regions.