Iranian Abgoosht (Lamb, Chickpea, and Tomato Stew)

Abgoosht is a classic Iranian one-pot stew built from lamb, chickpeas, potatoes, tomato, and dried lime. It is traditionally enjoyed in two parts: the broth with bread, followed by the solids mashed into a thick meal.

Brown the lamb lightly, then simmer it slowly with chickpeas, tomato, and dried lime until the meat is tender. Add the potatoes late so they hold their shape while the broth develops.

Pierce the dried limes before adding them so their citrusy bitterness can season the broth without dominating it.

Serving Suggestions

Serve the broth in bowls with torn flatbread, then mash the lamb, chickpeas, and vegetables with a little broth and serve alongside herbs, radishes, or pickles.

Recipe Notes

The stew keeps refrigerated for up to 3 days. Remove the dried limes before reheating if the broth has reached the level of bitterness you like.

Iranian Abgoosht (Lamb, Chickpea, and Tomato Stew)

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A hearty Iranian lamb and chickpea stew with tomato, potato, turmeric, and dried lime.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Iranian

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Stew

• 1 1/2 lb lamb shoulder or stewing lamb cut into 1-inch pieces
• 1 cup dried chickpeas soaked overnight and drained
• 1 medium yellow onion quartered
• 2 medium tomatoes chopped
• 2 tbsp tomato paste
• 2 medium potatoes peeled and halved
• 2 whole dried limes pierced several times
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 6 cups water
• 1 1/2 tsp fine salt
• 1/2 tsp black pepper

Equipment

• Large Dutch oven
• Chef’s knife
• Wooden spoon
• Ladle
• Potato masher

Method

 

Build the stew:

1. Place the lamb, chickpeas, onion, tomatoes, tomato paste, turmeric, cumin, water, salt, and pepper in a large Dutch oven. Bring to a boil, skimming any foam.
2. Reduce the heat to low, cover, and simmer for 75 minutes, stirring occasionally, until the chickpeas are nearly tender.

Add the potatoes and serve:

1. Add the potatoes and pierced dried limes. Cover and simmer for 25 to 30 minutes, until the lamb and chickpeas are tender and the potatoes are cooked through.
2. Taste and adjust the seasoning. Ladle the broth into bowls with torn flatbread. Remove the limes, then mash the remaining lamb, chickpeas, and vegetables with a little broth and serve as the second course.

Nutrition

Calories: 520kcalCarbohydrates: 40gProtein: 38gFat: 25gSaturated Fat: 9gCholesterol: 92mgSodium: 760mgFiber: 9gSugar: 7g

Notes

• Soaking the chickpeas overnight gives the stew a more even texture.
• Do not boil hard after adding the potatoes or they may break apart before the lamb is tender.