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Abgoosht (Meat and Potato Soup) Recipe

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3.8 from 8 reviews

Abgoosht, also known as Persian Meat and Potato Soup, is a hearty and traditional Iranian stew made with tender lamb or beef, dried beans, potatoes, and aromatic spices. This slow-simmered dish delivers rich flavors and comforting textures, perfect for a satisfying meal. Traditionally served by separating the broth and the chunky mashed meat mixture, it pairs beautifully with flatbreads, pickles, and fresh herbs for an authentic dining experience.

Ingredients

Meat and Beans

  • 2½ pounds lamb shanks or beef/veal/goat (ribs, shoulder or leg, with bone)
  • ½ cup dried chickpeas or yellow split peas
  • ½ cup dried navy beans, cannellini, or chickpeas

Vegetables and Aromatics

  • 2 large yellow onions, peeled and quartered
  • 4 cloves garlic, grated (optional)
  • 1½ lb potatoes, peeled and cut into halves
  • 1 lb tomatoes, sliced or 3 tablespoons tomato paste
  • 1 tablespoon tomato paste

Spices and Flavorings

  • 1 teaspoon turmeric
  • 1½ teaspoons salt (adjust per taste)
  • ½ teaspoon ground black pepper
  • 1 teaspoon advieh (Persian mixed spice, or substitute with mild Middle Eastern or Eastern Mediterranean mixed spice blend)
  • 4 dried limes (limu-omani), rinsed and pierced, or ¼ cup lime juice
  • ½ teaspoon saffron, ground and dissolved in 2 tablespoons hot water (optional)

Liquids

  • 2 quarts water or broth

Instructions

  1. Soak Beans: Rinse the dried chickpeas and navy beans thoroughly. Place them in a bowl with 4 cups of water and soak overnight. Drain the beans and discard the soaking water before cooking.
  2. Start Cooking Meat and Beans: In a dutch oven or large cooking pot, add the meat, soaked beans, quartered onions, grated garlic (if using), turmeric, salt, ground black pepper, and 2 quarts of water or broth. Raise the heat and bring to a boil, then lower the heat, cover, and let it simmer gently for 100 minutes, stirring occasionally to prevent sticking.
  3. Add Vegetables and Spices: After the initial simmer, add the potatoes, tomatoes, tomato paste, advieh, and dried limes or lime juice to the pot. Continue simmering until the meat, beans, and potatoes become fork-tender, approximately 45 minutes. In the last 10 minutes of cooking, add the dissolved saffron water if using. Adjust the seasoning with salt and pepper as needed, adding water if the stew becomes too thick.
  4. Prepare Lime Juice: Remove the dried limes from the pot and press their juices through a fine sieve to avoid bitter seeds getting into the soup. Gradually add this lime juice back into the stew according to your taste preferences.
  5. Serve as Soup or Prepare Traditional Mash: For a non-traditional presentation, serve the stew as a hearty soup alongside bread. To serve traditionally, use a slotted spoon to remove the meat, potatoes, and beans from the pot and transfer them to a large bowl.
  6. Debone and Mash: Debone the meat using a fork, removing any marrow from the bones and adding it to the bowl. Discard the bones. Using a wooden masher, pound the meat, potatoes, and beans into a lumpy mixture called ‘goosht koobideh.’ Adjust the consistency and taste by adding broth, salt, pepper, and lime juice. If using a food processor, pulse briefly to maintain lumps and avoid pureeing smooth.
  7. Serve Traditional Way: Warm up the broth and mashed meat mixture separately. Transfer to serving bowls and enjoy with warm flatbreads like sangak or lavash, along with pickles (torshi), salad shirazi, fresh herbs (sabzi khordan), radishes, and doogh (yogurt drink). Traditionally, ladle the warm broth first into a bowl, tear flatbread into small pieces to soak it, then enjoy the mashed meat mixture as sandwiches or wraps with fresh herbs and pickles.

Notes

  • Canned Beans: You can substitute dried beans with two 15-ounce cans of beans. Add them along with the potatoes and tomatoes and reduce the water quantity accordingly.
  • Dried Limes: Also called limu-omani. Piercing the dried limes in a few places before adding them to the soup helps release their flavor. You can also remove the bitter seeds and grind them into lime powder to control bitterness.
  • Advieh: Use the specific Persian advieh for khoresh or soup. If unavailable, substitute with a mild Middle Eastern or Eastern Mediterranean mixed spice blend.
  • Instant Pot Variation: You can adapt this recipe for the instant pot by braising the meat with spices and sautéing onions first to add depth of flavor, then pressure cook with the rest of the ingredients.
  • Make Ahead: Soak the beans, chop vegetables, and season the meat with spices in advance to save time on cooking day.
  • Storage and Leftovers: Refrigerate leftovers for 4 to 5 days. Freeze mashed meat/potato/bean mixture and broth separately for up to 2 months. Reheat gently on the stove or microwave, adding water as needed.

Find it online: https://flavorspath.com/abgoosht-meat-and-potato-soup-recipe/