Abgoosht
In this article, we are going to delve into the fascinating world of Abgoosht, exploring its different facets and relevant aspects that make it a topic of general interest. From its origins to the present, Abgoosht has been the subject of study, debate and controversy, arousing the curiosity and fascination of people around the world. Along these lines, we will immerse ourselves in its history, characteristics and evolution, with the purpose of providing a comprehensive and enriching vision about Abgoosht, inviting the reader to reflect and deepen their understanding.
 Abgoosht in dizi pots | |
| Alternative names | Dizi, abgosht, abgusht, chainaki |
|---|---|
| Course | Main course |
| Place of origin |  Iran (Ancient Persia) |
| Region or state | Iran |
| Associated cuisine | Iranian cuisine |
| Created by | Iranians |
| Main ingredients | lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime |
| 400 kcal (1,700 kJ) | |
Abgoosht or abgusht (Persian: آبگوشت Âbgušt, pronounced [ɒːbˈɡuːʃt]; literally "meat broth") is an Iranian stew. It is also called dizi (Persian: دیزی, pronounced [diːˈziː]), which refers to the traditional stoneware crocks it is served in. Some describe it as a "hearty mutton Persian soup thickened with chickpeas."[1]
Preparation
Ābgoosht is usually made with lamb, chickpeas, white beans, onion, potatoes, tomatoes, turmeric, and dried lime. Other variations exist in the beans used, such as kidney beans and black-eyed peas.[2] The ingredients are combined and cooked until done, at which point the dish is strained. The solids are mashed as gusht kubideh (Persian: گوشت کوبیده, literally "mashed meat") which is desired in two stages; First, they eat its juice with pieces of bread or dried bread (for the useful use of dry bread) and the rest of the ingredients are eaten with a meat grinder completely beaten or unbeaten with bread, onions and seasonings such as pickles and vegetables.[citation needed] The popular Azerbaijani dish piti is a variety of abgoosht and encompasses many similar dishes in the region.[3]
Variations
Assyrian abgoosht
Assyrians of northwestern Iran, particularly surrounding Urmia, traditionally make abgoosht using beef, lime, kidney beans, and chickpeas, which is served in a lime broth with potatoes and eaten with onions and lavasha (an Assyrian bread) on the side. Assyrians typically make abgoosht in the winter. The regional pronunciation is "abgoosh", without the 't' (ܐܒܓܘܫ).
Armenian abgoosht
A similar dish in Armenia is also called abgoosht. The difference is that in Armenia beef rather than lamb is used.[4]
-
Abgoosht with various side dishes in Armenia
Piti (Caucasus and Central Asia)
Piti (or putuk) is a variation of abgoosht in the cuisines of the Caucasus and Central Asia.
See also
- Bozbash
- Armenian cuisine
- Assyrian cuisine
- Iranian cuisine
- Goulash
- List of lamb dishes
- Stock (food)
Food portal
References
- ^ Rajendra, Vijeya; Kaplan, Gisela T.; Rajendra, Rudi (1 May 2003). Iran. Marshall Cavendish. p. 127. ISBN 978-0-7614-1665-4. Retrieved 27 August 2012.
- ^ Shirin Simmons (15 October 2007). Treasury of Persian Cuisine. Stamford House Publishing. pp. 67–69. ISBN 978-1-904985-56-3. Retrieved 27 April 2010.
- ^ "؛ذاهای محلی آذربایجان". Buyqoosh. Archived from the original on 2023-01-19. Retrieved 2022-05-26.
- ^ "Abgoosht: One of the Most Traditional Foods of Iran". Retrieved 20 December 2014.
External links
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