Abgoosht
Meat and potato stew with beans
Ingredients
- 2 lbs beef short ribs or shank
- 1 large onion, diced
- 6 cloves garlic, minced
- 6-8 cups water, adjust as necessary
- 1 cup garbanzo beans, soaked overnight
- 1 cup great northern or navy beans, soaked overnight
- 1/2 cup wheat berries
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper, ground
- 3 large russet potatoes, peeled and cut into quarters
- 4 medium tomatoes, quartered
- 2 tablespoons tomato paste
- 2 whole dried Limu-Omani (Persian dried limes), pierced with a paring knife
- 2 teaspoons salt, adjust as needed
Instructions
- Place the meat, onions, garlic, water, beans and wheat and turmeric in a large, heavy pot. Bring to a boil, skimming the froth as it forms.
- Cover and gently simmer for 90 minutes over low heat.
- Add the remaining ingredients. Keep covered and continue to simmer for another 45 to 60 minutes over low heat. Check to make sure that the meat, beans and potatoes are fully cooked and tender. Adjust the seasoning as needed.
- Using a colander or slotted spoon remove all the meat, beans and vegetables from the broth, place them in a mixing bowl and set aside.
- Pour the broth into a soup bowl and serve it with pieces of Sangak bread floating in the bowl.
- Debone the meat and mash the meat mixture with a potato masher or a Persian Goosht Koob. This mixture should have the consistency of lumpy mashed potatoes.
- Place the Goosht Kubideh (mashed meat) on a serving platter and serve with a platter of fresh herbs and Sangak bread.
Notes
Good quality canned beans can be substituted for the dry beans. Reduce the cooking time and water accordingly.
Wheat can be replaced by other grains or completely eliminated.
Meat can be completely eliminated to make this a vegan friendly meal.
If Limu Omani (Persian dried limes) was not available, you can use fresh lemon juice. Adjust the amount to your taste.
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