Name: Abgoosht (Persian Lamb and Chickpea Stew)
Prep time: 20 min
Cook time: 120 min
Total time: 620 min
Yield: 2 servings
Cuisine: Persian
Ingredients: 400 g Goat Meat, bone-in pieces preferred; ½ cup White Chickpeas, soaked overnight and drained; 1 Potato, peeled and halved; 2 Tomato, chopped; 1 Brown Onion, quartered; 2 tbsp Tomato Puree, for a deeper broth; ½ tsp Ground Turmeric, for the stew base; 1 Dried Lime, pierced with a knife; 1 tbsp Olive Oil, for browning; ¾ tsp Salt, adjust to taste; ¼ tsp Black Peppercorns, freshly ground; 4 cup Water, for slow simmering

Abgoosht (Persian Lamb and Chickpea Stew)

10 hr 20 mintotal

2 hr 20 min hands-on8 hr hands-off

Prep 20 min · Cook 2 hr

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Method

Heat olive oil in a heavy pot. Add the mutton and brown it lightly on all sides.
Add onion, turmeric, black pepper, and tomato puree. Stir until the tomato puree darkens slightly.
Add soaked chickpeas, chopped tomatoes, pierced dried lime, salt, and measured water.
Bring to a boil, then reduce to a gentle simmer. Cover and cook until the mutton and chickpeas are almost tender.
Add the potato and continue simmering until everything is fully tender and the broth is flavorful.
Serve the broth separately if desired, and lightly mash the meat, chickpeas, and potato for a traditional-style serving.

How to tell it's done

The broth should be rich and savory, while the meat, chickpeas, and potato should mash easily with a spoon.

Getting it right

Tip

Keep the simmer gentle and long; Abgoosht tastes best when the chickpeas, potato, and meat soften into the broth.

What to serve it with

Serve with flatbread, fresh herbs, onion slices, and pickles.

Common mistakes

The chickpeas stay hard.: Soak them overnight and hold the salt back until they have softened. Salt added early firms the skins, and unsoaked chickpeas will still be stubborn long after the meat has given up.
The broth turns bitter.: Pierce the dried lime and lift it out once the flavour is there. Left in the pot for hours, especially if it breaks open, it makes the whole stew sour and medicinal.

Substitutions

Mutton can be replaced with lamb pieces if available.
Canned White Chickpeas can reduce cooking time; rinse them well and add after the mutton is partly tender.
Dried Lime is traditional; lemon juice adds sourness but not the same deep aroma.

Storing and reheating

Keeps four days in the fridge and improves overnight. Freezes for three months — do it before mashing, as potato takes the freezer poorly. Reheat gently and mash fresh, which is how it is usually served anyway.

Adas Polo (Persian Lentil and Raisin Rice)

A comforting Persian lentil rice with sweet raisins, dates, warm spices, and fluffy basmati rice.

1 hrvegetarian

Ash Reshteh (Persian Noodle and Herb Soup)

A hearty Persian soup with herbs, legumes, reshteh noodles, and a tangy kashk finish.

9 hr 35 minvegetarian

Fesenjan (Persian Walnut Pomegranate Chicken Stew)

A Persian chicken stew simmered with ground walnuts and pomegranate molasses until rich, tangy, and glossy.

1 hr 35 minnon vegetarian

Ghormeh Sabzi (Persian Herb and Mutton Stew)

A classic Persian mutton stew with finely cooked herbs, red kidney beans, and dried lime for a deep savory-sour finish.

1 hr 55 minnon vegetarian

Khoresh Gheimeh (Persian Yellow Split Pea Stew)

A classic Persian tomato-based mutton stew with yellow split peas, dried lime, and crisp potato topping.

1 hr 45 minnon vegetarian

Khoresh Karafs (Persian Celery and Herb Stew)

A Persian celery and herb mutton stew with mint, parsley, and a lemony savory broth.