Abgoosht Calories

Abgoosht is traditionally eaten in two steps: drink or serve the broth first, then mash the lamb, chickpeas and vegetables and eat them with bread. The separate textures are part of the customary serving style.

Abgoosht usually contains lamb, chickpeas, potatoes, onion and tomatoes. Some recipes add dried lime and spices such as turmeric; the exact ingredients vary between households and regional versions.

Abgoosht comes from Iran and is a longstanding dish in Iranian home cooking. Its ingredients and preparation vary by region, but the combination of lamb, legumes and a separate broth-and-mash serving is widely recognized.

Dizi commonly refers to Abgoosht served in individual traditional pots, and the names are often used for the same dish. The broth is poured out first, then the solids are mashed; terminology can vary by place.

Abgoosht is traditionally simmered slowly until the lamb and chickpeas become tender. The ingredients cook together in the broth, which is then served separately from the mashed meat, chickpeas and vegetables.

The broth and solids in Abgoosht are served separately to make its traditional two-part meal: the broth is eaten first, and the remaining ingredients are mashed afterward. This gives the dish its distinctive serving ritual.

Serve Abgoosht with flatbread, fresh herbs, pickles or raw onion. Bread is especially useful for eating the mashed lamb-and-chickpea mixture, while the broth is enjoyed separately.

Leftover Abgoosht keeps in the refrigerator for a few days when cooled promptly and stored in a covered container. Store the broth and mashed solids separately if possible, and reheat thoroughly before eating.

Yes, Abgoosht can be frozen in airtight, portion-sized containers once it has cooled. Freeze the broth and solids separately for easier serving; potatoes may become softer or grainier after thawing.