ABGOOSHT: Cooking Traditional Iranian Food with Lamb in the Village

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster.

lavash bread

🥗Healthier: whole grain pita

💰Cheaper: store-brand bread

Whole grain pita offers more fiber.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Soak chickpeas in water overnight.

Heat a large pot over medium heat and add lamb, browning on all sides.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in turmeric, cinnamon, and black pepper, cooking for 1-2 minutes until fragrant.

Add soaked chickpeas, diced tomatoes, and enough water to cover the ingredients.

Bring to a boil, then reduce heat to low and simmer for 2-3 hours until lamb is tender.

Add diced potatoes and continue cooking for another 30 minutes.

Season with salt and lemon juice to taste.

Serve hot with torn lavash bread and fresh herbs on the side.

Mash the stew slightly before serving for a thicker consistency.

Enjoy with a side of yogurt if desired.

Cooking Techniques

Spice Level: