 Abgoosht in dizi pots | |
| Alternative names | Dizi, abgoosht, abgusht |
|---|---|
| Course | Main course |
| Place of origin |  Iran (Ancient Persia) |
| Region or state | Iran |
| Associatedcuisine | Iranian cuisine |
| Created by | Iranians |
| Main ingredients | lamb,chickpeas,white beans,onion,potatoes, andtomatoes,turmeric, anddried lime |
| 400 kcal (1,700 kJ) | |
Abgoosht (Persian:آبگوشتÂbgušt,pronounced[ɒːbˈɡuːʃt]; literally "meat broth") is anIranian stew. It is also calleddizi (Persian:دیزی,pronounced[diːˈziː]), which refers to the traditional stoneware crocks it is served in. Some describe it as a "hearty mutton Persian soup thickened with chickpeas."[1]
Ābgoosht is usually made withlamb,chickpeas,white beans,onion,potatoes,tomatoes,turmeric, anddried lime. Other variations exist in the beans used, such askidney beans andblack-eyed peas.[2] The ingredients are combined and cooked until done, at which point the dish is strained. The solids are mashed asgusht kubideh (Persian:گوشت کوبیده, literally "mashed meat") which is desired in two stages; First, they eat its juice with pieces of bread or dried bread (for the useful use of dry bread) and the rest of the ingredients are eaten with a meat grinder completely beaten or unbeaten with bread, onions and seasonings such as pickles and vegetables.[citation needed] The popular Azerbaijani dishpiti is a variety of abgoosht and encompasses many similar dishes in the region.[3]
Assyrians of northwesternIran, particularly surroundingUrmia, 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).
A similar dish inArmenia is also called abgoosht. The difference is that in Armenia beef rather than lamb is used.[4]
Piti (orputuk) is a variation of abgoosht in the cuisines of theCaucasus andCentral Asia.
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