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Meat, Maghreb and Middle East

Abgoosht with bread

Abgoosht is a Persian stew of lamb, chickpeas, and white beans, simmered with potatoes and tomatoes. For 4 people, it takes 2 hours 50 minutes to cook, rates as easy, and costs €2.60 per serving. The key to success is a very gentle simmer and the final step, mashing the meat and vegetables before serving with bread.

Tonight it's the dish Iranian families gather around, abgoosht, a lamb and chickpea stew with the broth served separately, alongside bread.

Abgoosht with bread
Total time
2 h 50
Difficulty
Easy
Cost per person
€2.60
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Abgoosht stands out for its golden, turmeric scented broth, brightened with lemon added at the end of cooking. The lamb, slow simmered for hours, turns so tender it falls apart with a fork, blending with the chickpeas and soft potatoes into an almost creamy texture once mashed together.

This is a dish for patience rather than a rushed weeknight dinner, perfect for a winter Sunday when you can let the pot simmer while you go about your day. It's meant to be shared, everyone mashing their own bowl their own way, and served with bread to scoop up the broth on the side.

The ingredients

4 people

Butcher

  • Lamb neck or shank 800 g

Pantry

  • Canned chickpeasoften in the pantry 400 g
  • Canned white beansoften in the pantry 400 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Turmericoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 600 g
  • Onion 2
  • Tomatoes 2
  • Lemon 1

Bakery

  • Pita breads 4

Allergens Gluten

The step by step recipe

  1. Put the lamb, whole onions, and turmeric in a pot, cover with water, and bring to a boil. Skim off the foam. 15 min

    Skimming off the foam gives you a clearer broth.

  2. Add the tomato paste, the tomatoes cut into wedges, salt, and pepper, then let simmer covered. 1 h 30

    Keep the heat very low so the meat turns tender.

  3. Add the peeled potatoes and the drained chickpeas, and continue cooking. 30 min

    The potatoes are done when a knife slides in without resistance.

  4. Add the white beans and let heat through for 10 minutes. Taste and adjust with the lemon. 10 min

    The lemon adds the touch that makes the difference.

  5. Pour the broth into bowls, mash the solids, and serve with the bread.

    Crumble the bread into the broth, that's how Iranians eat it.

Our tips to get it right

  • Pick a lamb cut with a bit of fat, like neck, it holds up better through the long simmer and gives a richer broth.
  • Hold off on salt early if your meat is already naturally salty, taste partway through cooking instead and adjust then.
  • Keep the broth and the solids piping hot before serving, the dish loses its appeal if it cools before being mashed.

The variations

  • Swap the lamb for beef chuck for a slightly milder version that stays just as tender.
  • For a vegetarian version, skip the meat and double the chickpeas and white beans, adding a splash of olive oil for richness.
  • To save time, cut the potatoes smaller and shorten the meat simmering time to one hour if you pick a more tender cut.

What to serve it with

  • Warm pita or flatbread
  • Raw onion or tangy pickles
  • Black tea after the meal

Storage

Abgoosht keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well, broth and solids together, for up to 2 months. Reheat gently on the stovetop, adding a little water if the broth has thickened too much.

Questions about this dish

Can you make abgoosht ahead of time?

Yes, it's actually better reheated the next day since the flavors blend further. Make it the day before and reheat it gently before serving.

Why is the broth served separately from the solids?

That's the traditional way to serve abgoosht, you drink the broth first with crumbled bread, then eat the mashed meat and vegetables. It also lets you enjoy the dish in two stages.

Can you replace the white beans with something else?

You can swap them for red kidney beans or simply double the chickpeas if you don't have any on hand. The texture and flavor stay close to the original.

Do you need a special tool to mash the dish?

No, a sturdy fork or a potato masher works perfectly well. The goal is a coarse mash, not a smooth puree.

How long does it take to make an abgoosht with bread?

Count 2 h 50 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an abgoosht with bread?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an abgoosht with bread cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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