Cooking Abgoosht (Broth) the most delicious food in Iran! Popular Food in Middle East

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 50g chickpeas and 50g cranberry beans for 48 hours.

Chop 2 medium red onions and 2 cloves of garlic.

In a large pot, add 300-400g of lamb (Lamb Loin, Leg, Hind shank, or Neck), 1-2 sheep tail bones, and 2 sheep leg bones.

Add 20-30g of sheep tail fat for each person.

Add the chopped onions and garlic to the pot.

Add 2-3 bay leaves, 2 cinnamon sticks, 1/2 tsp cumin seeds, 1-2 tsp turmeric, and pepper to the pot.

Cover with water and cook over high heat until boiling.

When it boils, remove the foam from the water.

Simmer on low heat for 3 hours.

After 3 hours, add 1-2 tbsp of tomato paste and 2 Persian dried lemons.

Cut the potatoes in half and add them to the pot along with 1 large tomato and 1 tsp cinnamon powder.

Add salt to taste and simmer on low heat for an additional 2 hours.

Serve with bowls of liteh pickles, warmed sangak bread, fresh herbs, and red onion.

Mash some tail fat in a bowl and add broth to the bowl to eat with sangak bread, tearing the bread into bite-size pieces to soak in the broth for a couple of minutes (this process is called TILIT).

Remove the limes from the pot and use a fork to pull the meat off the bones.

If any bones have marrow, use a skewer to remove it and add it to the bowl.

Use a potato masher to mash the meat, beans, and potatoes into a soft, uniform paste (this is called goosht kubideh).

If the mixture appears dry, add a few spoonfuls of broth and continue to mash until smooth and unctuous.

Garnish with cinnamon powder and serve.

Cooking Techniques

Equipment Needed

Spice Level: