Abgoosht

Abgoosht (also known as Dizi) is a traditional Persian stew. The term "Abgoosht" is derived from the Persian words "ab" (water) and "goosht" (meat), thus translating to "meat water". It is a popular dish in Iran, Afghanistan, and Armenia.

History

The origins of Abgoosht can be traced back to the Qajar dynasty, where it was a staple among the poor. It was traditionally cooked in a stone crock pot over a slow fire, allowing the flavors to meld together. Over time, the dish has evolved and is now enjoyed by all social classes.

Preparation

Abgoosht is typically made with lamb, chickpeas, white beans, onion, potatoes, and tomatoes. The ingredients are combined in a pot, covered with water, and left to simmer for several hours. The resulting broth is often served with bread, while the remaining ingredients are mashed together to form a paste.

Variations

There are several variations of Abgoosht, each with its own unique twist. For example, in the Isfahan region, they add dried lime and turmeric for a tangy flavor. In Tabriz, they use beef instead of lamb and add cinnamon for a sweet and spicy kick.

Cultural Significance

Abgoosht is more than just a meal in Persian culture. It is often prepared for large gatherings and special occasions. The act of preparing and eating Abgoosht is a communal event, bringing families and friends together.

See Also

• Persian cuisine
• Qajar dynasty
• Isfahan
• Tabriz

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