Showing posts with label Abgousht. Show all posts
Showing posts with label Abgousht. Show all posts

January 18,2014

Abgousht Bozbash - Persian Lamb Stew with Black-Eyed Peas and Herbs

Traditional Iranian Lamb Soup with Black-Eyed Peas and Herbs

It's been very cold lately and the temperature continues to fluctuate between cold and bone-chilling cold.It's this type of weather that makes me crave hot and hearty soups.آبگوشت بزباش - Abgousht bozbash is one of those soups that will warm you up and lift your spirit - especially if you grew up eating abgousht/abgoosht in Iran.Bozbash is a cross between a dizi/abgoosht(lamb soup) and ghormeh sabzi(lamb stew with herbs).This abgousht is made with a generous handful of parsley and chives and some fenugreek.It's as if a culinary genius had decided some ages ago to turn ghormeh sabzi into a soup and serve it without any rice or had decided to make a more flavorful refreshing abgoosht with plenty of vegetables!The combination of these two classic and popular dishes works well and makes this a tasty and aromatic rich soup.

Like many other recipes the ingredients may vary from region to region.According to my sister-in-law in Tehran,bozbash is made with red beans while on the other hand a friend of mine from Isfahan makes it with white beans.Knowing that bozbash is also made with black-eyed peas,I chose to use the latter.I wanted bozbash to be it's own dish and not so much like one or the other,an offspring with its own identity!Also,loobia cheshm-boboli (black-eyed peas) are the prettiest beans with the cutest Persian name out there!چشم- cheshm means the eyes,بلبل-bolbol means nightingale and لوبیا- loobia means beans.Therefore,لوبیا چشم بلبلی- loobia chesm-bolboli  translates to "nightingale-eyes beans."To Persian poets bolbol- nightingale is a bird that sings to its beloved flower,the rose.

A collection of some ofHafez's poems about bolbol.

It's important to remember that Persian cooking is about taking your time,cooking most dishes low and slow to achieve the best taste and enjoy sharing it with others.Savor these moments in the kitchen cooking or baking for yourself or your family rather than focusing on how time-consuming or labor-intensive cooking is!

A note about the herbs used in this soup: use fresh parsley and chives if possible.I used dried fenugreek since I didn't have any fresh fenugreek at home and I used chives instead of the Iranian tareh which I cannot find here.You can also use scallions/ leeks (green parts only).To serve abgousht-e bozbash you can either serve the soup with all the meat,beans and potatoes or strain the soup using a colander or scoop out what you want for your گوشت کوبیده - goosht koobideh - mashed meat using a large slotted spoon.You can serve the broth with some beans,meat,and potato and mash the strained ingredients and serve on the side.

Abgousht Bozbash

Serves 6

2 pounds lamb shanks
1 1/2 cups black-eyed peas
1 large bunch parsley
1 large bunch chives
2 tablespoons dried fenugreek
2-3 medium onions,peeled and quartered
5 small potatoes
5 limoo amani (dried limes)
1/2 teaspoon turmericbaplay
A pinch of cinnamon
Salt and pepper to taste


  1. In a large soup pot place the shanks,add 8 cups of water,bring to a boil over medium-high heat.Skim foam as they come to the surface.
  2. Add the turmeric,baplayonions,beans,dried limes,cinnamon,salt and pepper.Cover and cook on medium heat for an hour.
  3. Add the herbs and potatoes.Add a little water if needed.Cover and continue cooking for another 30-40 minutes or until the meat is fully cooked.Taste and adjust the seasoning.
  4. Remove the pot from the heat.Drain the soup through a large sieve.Remove the bones and mash the ingredients that are left in the sieve using a masher.
  5. Ladle the broth into a servings bowl and put the گوشت کوبیده - mashed meat onto a platter.
Serve hot with warm bread, sabzi khordanand torshi.


February 12,2013

Dizi - Traditional Iranian Lamb Chickpea Soup

Traditional Iranian Lamb and Chickpea Soup

دیزیDizi,a popular highlight of Persian cuisine,is traditionally cooked in a small stone crock pot or a metal cooking pot.The history of abgoosht goes back hundreds of years ago when it was only made with lamb and chickpeas.However,with the introduction of the new world foods into Iranian cookery and the addition of new ingredients such as potatoes and tomatoes,this modest meat and chickpea soup became a more substantial and tastier meal. Preparing food in a clay/stone cookware is one of the ancient methods of cooking where the clay pot is placed over an indirect heat or slow fire for several hours until all ingredients are fully cooked.Dizi is one of the foods that's usually bought from a dizi specialty store due to its long cooking process and the need for a very hot stove.In today's modern kitchens,the clay pot is mostly used as a serving dish rather than cookware. This slow-cooked,simple and down-to-earth meal,which is also known as abgousht/abgoosht,satisfies the hunger,nourishes the body and leaves one feeling gratified.

Dizi is divided and served in two parts.The strained broth is placed in a large bowl or individual bowls and served. The remaining ingredients,lamb,potatoes,tomatoes,chickpeas and the beans are all mashed up together using a goosht-koob (meat masher) and served on the side with raw onions, torshi(pickles), sabzi khordan(fresh herbs) and plain yogurt. Noon sangakis an excellent choice of bread for this dish with its unique flavor and the unusual baking process of laying the prepared dough on the hot pebbles in the tanoor (tandoor) which I think makes it into the most interesting looking bread!

Savoring dizi is a dining experience of togetherness,bonding and sharing. Whether you are sitting crossed-leg on the floor wearing your comfortable clothing around the sofreh (table cloth) or sitting at the dinner table wearing designer clothing you'll enjoy the tasty blend of flavors as well as the conversations and memories.Every time I make abgoosht I remember the scene form Ganj-e Gharoon, an old Iranian movie that's forever etched in my mind. It's the scene where Fardin and Zohouri are mashing the meat, tapping the marrow out of the bone, pounding the raw onion by hand and eating abgoosht all the while singing and teasing Arman!

There are many different types of abgoushts.I have written a blog post about abgoushtin the past and that's the recipe I cherish and use since it was my mother's recipe.This version is slightly different.

Dizi - Iranian Lamb Chickpea Soup

Serves 4-6

3 lamb shanks (about 3 pounds)
1 cup chickpeas,rinsed,soaked overnight
1 cup white beans,rinsed,soaked overnight
2 large onions,peeled,quartered
4 medium-sized potatoes,peeled and cut in half
3 medium-sized tomatoes,peeled and cut in half
3 whole limoo amani (dried lemons) found in Persian grocery stores
1/2 tablespoon turmericbaplay
A pinch of cinnamon
1 1/2 tablespoons tomato paste
2 tablespoons vegetable oil
Salt and pepper to taste

  1. In a large soup pot place the lamb shanks,add eight cups of water and bring to a boil on high heat.Skim the foam as they come to the surface in the beginning.
  2. Add the turmeric, cinnamon,baplaylimoo amani,onions, chickpeas,beans,salt and pepper.Cover and cook on medium heat for about an hour.
  3. Heat 2 tablespoons of oil in a small skillet and lightly saute the tomato paste to lose its raw taste.
  4. Add the sauteed tomato paste,tomatoes and the potatoes to the pot,cover and continue cooking for another hour.
  5. When all the ingredients are fully cooked,taste and adjust the seasoning.Remove the pot from the heat.Drain the soup through a sieve,remove the bones and mash the remaining ingredients using a masher.
To serve,ladle the broth into a large serving bowl and spoon the meat and potato mixture onto a serving platter.Serve with warm bread,pickles,yogurt and fresh herbs.


February 05,2009

Abgousht - Traditional Iranian Lamb Stew

Traditional Iranian Lamb Soup

آبگوشت Abgousht/abgoosht is a hearty and filling traditional Iranian lamb soup.Abgousht will help you stay warm during the winter but you can make it all year round.Abgousht consists of two delicious meals in one.The main dish is the soup itself and the side dish,گوشت کوبیده goosht koobideh (mashed meat),is all the ingredients in the soup that get mashed together.This is the dish that my mother would tell me I should make on weekends to share with family and friends.This recipe was passed down from my mother to me.You can also make abgousht in a pressure cooker or a crock-pot.A different version of abgousht is made with herbs and black-eyed peas and it's called Bozbash.


Serves 4-6

2 large lamb shanks,rinsed
1 cup white beans,soaked overnight
1 cup chickpeas,soaked overnight
3 medium onions,peeled and quartered
3 medium tomatoes,cut into two equal pieces
4 medium potatoes,peeled and quartered
1 teaspoon tomato paste *optional
1 teaspoon turmericbaplay
1/3 teaspoon cinnamon
3-4 dried limes(limoo-amani),available in Persian specialty stores
Salt and pepper to taste

  1. In a large pot bring 8 cups of water to a gentle boil over medium heat.Add the turmeric powder,baplayGently place the lamb shanks in the water.
  2. In a small skillet,heat one tablespoon of vegetable oil over medium heat.Add the tomato paste,fry for 2-3 minutes until it changes color,stirring frequently.
  3. Add the tomato paste to the pot along with the onions,chickpeas,beans,tomatoes,dried lime,salt and pepper.Cover and cook for an hour over medium-low heat.
  4. Add the potatoes and cinnamon.Add more water if needed.Cook for another 45 minutes or until meat is fully cooked and tender.
  5. Taste and adjust the seasoning.
  6. Remove any bones before serving and pass the soup through a colander.
  7. Pour the soup into a large serving bowl.Add a couple of tablespoons of the beans,meat and potatoes back to the soup and return the rest of the ingredients into a mixing bowl.Use a wooden masher or potato masher and mash the ingredients until smooth.
Serve hot with warm bead, fresh herbs, torshiand seer torshi.