Abgoosht (Persian Lamb and Chickpea Stew)
A traditional Persian Abgoosht made with tender lamb shanks, white beans, chickpeas, potatoes, tomatoes, and aromatic spices, slowly simmered together in a rich and comforting broth.
Abgoosht is one of those traditional Persian dishes that always reminds me of home. Made with tender lamb, beans, potatoes, and tomatoes, everything slowly cooks together in a flavorful broth until the meat becomes incredibly soft and falls right off the bone. It's hearty, comforting, and one of my favorite meals to enjoy when the weather starts getting colder.
What makes Abgoosht so special is the way it's traditionally served. The flavorful broth is enjoyed with pieces of fresh Sangak bread, while the tender meat, beans, and potatoes can be mashed together into a delicious mixture called Goosht Koobideh. It's a classic Persian comfort food that's meant to be enjoyed slowly and shared with family.
Abgoosht Ingredients
2 lamb shanks
2 onions, halved
1 cup white beans
1 cup garbanzo beans (chickpeas)
5 garlic cloves
2 tablespoons turmeric
Salt, to taste
Black pepper, to taste
4 cups water
2 potatoes, halved
2 tomatoes, halved
Abgoosht Instructions
Sear the lamb.
In a large pot over medium heat, add the lamb shanks and sear until the outside develops a nice golden-brown color. This helps build a rich and flavorful base for the stew.
Add the onions, beans, and garlic.
Add the halved onions, white beans, garbanzo beans, and garlic cloves to the pot with the lamb.
Season with turmeric, salt, and black pepper, allowing the spices to coat the ingredients and bring out their warm, aromatic flavors.
Add the water.
Pour 4 cups of water into the pot, making sure the ingredients are submerged in the broth.
Slowly cook the lamb.
Cover the pot and allow everything to gently simmer over medium-low heat for approximately 1 hour, or until the lamb is tender enough to fall off the bone and the beans are fully cooked.
As the stew simmers, the lamb, beans, and spices come together to create a rich, flavorful broth.
Shred the lamb.
Once the lamb is tender, carefully remove the shanks from the pot. Using two forks, shred the meat away from the bones into smaller pieces.
Return the shredded lamb to the pot and stir it back into the flavorful broth.
Add the potatoes and tomatoes.
Add the halved potatoes and tomatoes to the pot with the shredded lamb.
Continue cooking until the potatoes are completely tender and the tomatoes have softened, allowing all the flavors to come together.
Prepare the Abgoosht for serving.
Traditionally, Abgoosht is enjoyed in two parts. The flavorful broth is served separately, while the tender lamb, beans, and potatoes can be mashed together into a hearty mixture called Goosht Koobideh.
Serve & Enjoy.
Serve the warm broth with fresh Sangak bread, allowing the bread to soak up all the delicious flavors.
Enjoy the tender lamb, beans, and potatoes alongside the broth for a traditional Persian meal that's hearty, flavorful, and comforting.
Final Thoughts
Abgoosht is so much more than just a stew. It's a traditional Persian dish that brings together simple ingredients and transforms them into something incredibly rich and satisfying. The tender lamb, soft potatoes, hearty beans, and flavorful broth make every bite feel like a warm, home-cooked meal.
I especially love making Abgoosht during the colder months when all I'm craving is something comforting. Served with fresh Sangak bread, it's one of those timeless Persian recipes that never goes out of style and always brings a little taste of home to the table.
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