| Prep Time: 15 minutes
| Cook Time: 30 minutes
| Total Time: 45 minutes
You may need: Dried Garlic Powder
One of the most popular dishes in Iran, Abghoosht is a comfort food dish that is worth adding to your winter stew rotation. For many Iranians, just hearing that someone is making Abghoost signifies a dinner gathering of family or friends because it's a communal experience to eat. The traditional version is made with lamb, potatoes, chickpeas, and spices that produce a savory broth. The broth is strained and served on the side to drink or dip wonderful lavash (flatbread) and the table is adorned with bowls of tender meat and fresh herbs, pickles and drinks. In our version, we make a Persian Chickpea & White Bean Soup (Vegan Abgoosht) and it is delightful.
Abghoosht also typically showcases a lightly sour flavor in the broth, provided by sour (unripened) grapes or crushed dried lime. We use our Dried Persian Lime spice to infuse a bright, tart flavor that makes this dish authentic and delicious. Serve with pita or unleavened bread and pickled veggies on the side.
2 Tbsp olive oil
1 onion, minced
3 garlic cloves, minced
1 1/2 tsp cinnamon ground
2 tsp Piquant Post Dried Persian lime
1 tsp turmeric, ground
1 tsp sea salt + more to taste
1/4 tsp black pepper
2 Tbsp tomato paste
1 (15 oz) can fire roasted tomatoes, minced
4 cups vegetable stock
15 oz white beans, canned, drained and rinsed
15 oz garbanzos, canned, drained and rinsed
1 medium potato, peeled and cut into cubes
1 green bell pepper, seeded and diced
The Dried Persian Lime has a very strong lime scent, but it is much less pungent once it’s added to the stew and adds a delicate sour flavor that balances nicely with the earthy legumes.
This dish is great in the winter as it’s made primarily from pantry ingredients but if you have fresh tomatoes in season, go ahead and roast them in a skillet or in your oven and use them in place of the canned.
Cinnamon may seem like a surprising spice in this dish, but it’s kind of a well kept secret! Cinnamon is a wonderful spice to pair with tomato based dishes. The warmth brings out the sweetness in the tomato and balances the acidity.
Persian Dried Lime is a very unique and aromatic herb. If it’s your first time using this spice, you can start by using 1 tsp and adding more to taste.
Heat the olive oil in a medium stock pot. Add the onion and garlic and sauté for 3-5 minutes, or until the onions are translucent.
Add the cinnamon, Piquant Post Dried Persian Lime, turmeric, sea salt, black pepper and tomato paste. Sauté for 2 more minutes.
Add the fire roasted tomato, vegetable stock, white beans, garbanzos, potato, and green pepper. Bring to a simmer and cook for 30 minutes or until the potatoes are tender. Adjust the seasoning with more salt and pepper as desired.
Serve the Abgoosht with long grain rice, warm bread, pickles and fresh herbs, like mint or parsley.
Abgoosht is normally a lamb stew, but in our version, we are keeping it light and healthy with veggies and legumes. Other great, traditional vegetables to use in this stew (besides potato and green pepper) are okra and eggplant.
If you don’t have either one of the legumes, just use more of the other!
We think Persian Dried Lime is the ultimate exotic spice to have on hand. You can use it in any of your favorite stew, soups, or casserole recipes for an exotic twist. Or, throw it in your spice grinder and dust the powder on everything from roasted veggies to fish as a citrus-bomb finishing spice.
Learn more about Persian dried lime and why you should be cooking with it from acclaimed chef Yotam Ottolenghi here!
Try using our Dried Persian LIme in this Gormeh Sabzi recipe
Check out the traditional version of this dish with lamb!
This Persian Beef Stew uses Persian Dried Lime with rose petals, which is a unique and aromatic combination.
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