Abgoosht

Abgoosht

Dizi.jpg Dizi in pots
Origin
Alternative name(s)	Dizi
Place of origin	Iran and Iraq
Details
Main ingredient(s)	lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime

Abgoosht served at a traditional-style restaurant in Iran

A simple Dizi dish during consumption

Abgoosht (Persian: آبگوشت‎‎ Ābgusht, literally "meat juice") is a Persian and Mesopotamian stew. It is also called Dizi (Persian: دیزی‎‎), which refers to the traditional stone crocks it is served in. Some describe it as a "hearty mutton soup thickened with chickpeas." Ābgoosht is usually made with lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime. Other variations exist in the beans used, such as kidney beans and black-eyed peas. The ingredients are combined together and cooked until done, at which point the dish is strained. The solids are then mashed as Gusht Kubideh (Persian: گوشت کوبیده‎‎, literally "mashed meat") and served with the broth, but in a separate dish, along with flatbread. It is a form of Piti, which encompasses many similar dishes in the region.

Variations

Assyrian Abgoosht

Assyrians of northwestern Iran, particularly surrounding Urmia, traditionally make abgoosht using beef, lime, kidney beans, and chickpeas, which is served in a lime broth with potatoes and eaten with onions and lavasha (an Assyrian bread) on the side. Assyrians typically make abgoosht in the winter. The regional pronunciation is "abgoosh", without the 't' (ܐܒܓܘܫ).

Armenian Abgoosht

There is a similar dish in Armenia, called the same, Abgoosht stew. The difference between the two is that in Armenia they use beef instead of lamb.

See also

• Persian cuisine
• Mesopotamian cuisine
• Armenian cuisine
• Assyrian cuisine
• List of lamb dishes
• Food portal