Ab Goosht [Persian Lamb & Chickpea Stew]
Ab Goosht is a classic Persian stew made in large batches, perfect for when you want to prepare a hearty, comforting meal without spending all day in the kitchen.
With just about 10 minutes of prep and the convenience of a slow cooker, this dish is designed for ease and flavor. Imagine tender lamb that melts in your mouth, fluffy potatoes, and a richly flavored broth that’s ideal for dipping warm Sangak.
Served with fresh herbs, raw onion, and pickles. Get ready to savour every spoonful.
Ingredients:
2 cups chickpeas (soaked overnight)
2.5 - 3lb/ 1.2kg Lamb pcs (on the bone)
1/4 cup tomato paste
1 tsp turmeric
1/2 tsp black pepper
8.5 C/ 2L of water (or more if needed)
2 medium white onions, peeled and roughly chopped
12 small potatoes, peeled and whole
4 medium tomatoes, halved
1 TSP cinnamon
1 tbsp salt (or to taste)
Method:
1. Combine Ingredients:
In a large pot, add the lamb, soaked chickpeas, tomato paste, turmeric, black pepper, and chopped onion.
Pour in the water, ensuring the ingredients are fully covered.
3. Simmer:
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low.
Cover the pot and let everything simmer gently for several hours (at least 3-4 hours) until the lamb is tender and the flavors have melded into a rich, hearty broth.
4. add vegetables
Once the lamb is tender and chickpeas are cooked, add the potatoes and tomatoes to the pot.
5. Finish:
Just before serving, stir in the cinnamon. Taste and adjust the seasonings if necessary.
Continue to simmer until the potatoes and tomatoes are cooked through and the flavors have fully integrated.
6. Serve:
Ladle the stew into bowls and serve hot. Enjoy with your favorite sides—fresh herbs, pickle and warm flatbread.
