Abgoosht (Persian: آبگوشتÂbgušt, 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]
Kind of traditional and original Iranian stew and food
Abgoosht
Abgoosht in dizi pots
Alternative names
Dizi, abgoosht, abgusht
Course
Main course
Place of origin
Iran (Ancient Persia)
Associated nationalcuisine
Iranian cuisine
Created by
Iranians
Main ingredients
lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime
Abgoosht served at a traditional-style restaurant in IranA dizi dish during consumption
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") and served with the broth, but in a separate dish, along with flatbread. 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.
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