Official Abgousht, Slow-Cooked: According to Master Najaf Daryabandari’s Recipe, Even Suitable for Lamb Outside Iran

Name: Official Abgousht, Slow-Cooked: According to Master Najaf Daryabandari’s Recipe, Even Suitable for Lamb Outside Iran
Prep time: 12 min
Cook time: 115 min
Total time: 607 min
Yield: 8
Ingredients: 1400 g Fresh bone-in lamb; 150 g Small white beans (marble type); 90 g Chickpeas; 2 large (about 600 g) Large white or yellow onion; about 700 g Potato; about 300–500 g Ripe fresh tomato; 1 bulb fresh or 8–10 dried cloves Fresh garlic; 4 Dried lime; 1 tsp Ground cinnamon; 2/3 tbsp Ground turmeric; about 1.5 tbsp Salt; 1/2 tsp Freshly ground black pepper

Recipe by Yummy Gastronomy (@yummygastronomy) on YouTube · View original post

7.3/10 · PopularityBased on the original YouTube post’s likes, views and comments.

A Persian page about the official slow-cooked abgousht based on Najaf Daryabandari’s recipe; it lists ingredients for 8 and refers to the video for the method.

Health score 6.8/10
127 min
Prep 12 min
Serves 8
Medium
562 kcal

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Ingredients

Fresh bone-in lambBone-in, fatty cuts such as ribs, breast or shoulder.1400 g
Small white beans (marble type)Dry weight.150 g
ChickpeasDry weight.90 g
Large white or yellow onionWhite or yellow onion.2 large (about 600 g)
Potatoabout 700 g
Ripe fresh tomatoRipe and fresh.about 300–500 g
Fresh garlicFresh bulb or 8–10 dried cloves.1 bulb fresh or 8–10 dried cloves
Dried limeUse good-quality dried limes.4

You probably have these

Ground cinnamonGround.1 tsp
Ground turmericGround.2/3 tbsp
Saltabout 1.5 tbsp
Freshly ground black pepperFreshly ground.1/2 tsp

Method

These steps are a rough outline. Watch the video for the exact method.

Soak the chickpeas and white beans in water ahead of time.
Put the bone-in lamb, soaked chickpeas and beans, onion, garlic, potato, tomato and turmeric in a large pot and cover with plenty of water.
Bring the pot to a boil, then lower the heat and simmer until the meat and legumes are tender.
Pierce the dried limes with a fork and add them to the pot while the meat and legumes are still cooking.
Near the end of cooking, add salt, black pepper and cinnamon and let everything finish cooking.
Lift out the meat, debone it, and mash it with the legumes, potato and tomato; serve the strained broth and the mash in separate dishes.

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Watch how it’s made in the original video