Recipe: Persian Abghoosht Recipe

This is one of the easiest Persian recipes to make. It tastes amazing and definitely toddler friendly. My little guy loves this dish. Made with simple flavours and slow cooked, you can easily make this in a slow cooker or if you have a pressure cook you can use that too. Perk is it is also a clean eat meal, just sub cauliflower for the potatoes if you want to keep it healthy.

3 Lamb Shanks
2 Dried Limes
2 tbsp tomato paste
4 cloves Garlic
2 tsp Tumeric
1 tsp Cumin Seeds
2 tbsp Salt
2 tbsp Pepper
2 small onions
5 medium potatoes
2 fresh tomatoes
1 cup Garbanzo Beans
1 cup Navy Beans

In a large saucepan, add rough chopped onion and garlic, with a tiny bit of Olive oil saute until onions are translucent. Add the lamb shanks, poke a hole in the limes and add those along with the tomato paste, turmeric, cumin seeds, salt and pepper. Add 9 cups of water and cook on low heat for about 2.5 hours. After 2.5 hours add the potatoes, beans and chopped fresh tomatoes, cook for an additional 1 – 1.5 hours. You can alternatively do this process in a slow cooker. I usually cook the meat and potatoes and add the beans when I get home. Be sure to add plenty of water to make the tillet. You will need a large slow cooker to do this.

Once cooked use a colander over a bowl to separate the meat, beans, potatoes from the juice (tillet). The meat will be very soft, so shred it up and add to a big bowl with the potatoes and beans and start mashing. Add a little bit of the tillet if needed. Adjust the tillet for seasoning.

Traditionally, the mashed meat and soup are served separately. I like to put some of the mash in a bowl and pour the soup over. Yum!


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