broth (Abgousht ) traditional and authentic Iranian food, rural life in Iran

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

chickpeas

🥗Healthier: lentils

💰Cheaper: split peas

Lentils are nutritious and often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and can be cheaper.

Soak chickpeas in water overnight.

Heat vegetable oil in a large pot over medium heat.

Sauté chopped onions until translucent, about 5 minutes.

Add diced lamb and cook until browned, about 10 minutes.

Stir in turmeric, cinnamon, and black pepper; cook for 2 minutes.

Add chopped tomatoes and sauté until soft, about 5 minutes.

Add soaked chickpeas and enough water to cover all ingredients.

Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until lamb is tender.

Add diced potatoes and cook for an additional 30 minutes.

Adjust seasoning with salt and lemon juice to taste.

Serve hot with bread or over rice.

Cooking Techniques

Equipment Needed

Spice Level: