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Iranian abgoosht, a rustic lamb and chickpea stew with potato and tomato in a deep ceramic bowl, served with flatbread on a simple kitchen table.

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
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Iranian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.