food.wikisort.org - Dish
Abgoosht (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]
 Abgoosht in dizi pots | |
| Alternative names | Dizi, abgoosht, abgusht |
|---|---|
| Course | Main course |
| Place of origin | Iran (Ancient Persia) |
| Associated national cuisine | Iranian cuisine |
| Created by | Iranians |
| Main ingredients | lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime |
Food energy (per serving) | 400 kcal (1675 kJ) |
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.
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. Buyqoosh.
- "Abgoosht: One of the Most Traditional Foods of Iran". Retrieved 20 December 2014.
External links
Iranian cuisine | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Ingredients |
| ||||||||
| Breads and nans | |||||||||
| Salads |
| ||||||||
| Cheeses |
| ||||||||
| Soups and āshes |
| ||||||||
| Dishes |
| ||||||||
| Sauces |
| ||||||||
| Hors d'oeuvre |
| ||||||||
| Sweets and desserts | |||||||||
| Beverages |
| ||||||||
| Instruments |
| ||||||||
| Related cuisines |
| ||||||||
| |||||||||
На других языках
- [en] Abgoosht
[es] Abgusht
El abgusht (en persa آبگوشت, ‘caldo de carne’) es un estofado muy característico de la cocina persa. También se llama dizí, en alusión a las vasijas de barro tradicionales en las que se sirve. Es un tipo de pití, término genérico que engloba muchos platos parecidos de la región.[ru] Абгушт
Абгушт (перс. آبگوشت) или дизи (перс. دیزی) — одно из традиционных основных блюд национальной иранской кухни. Оно было придумано ещё предками современных иранцев — кочевниками — сельское хозяйство которых базировалось на животноводстве.[1] Абгушт удобно было готовить в условиях нахождения в одном месте, в то время как кебаб был обычной едой кочующего народа. Именно поэтому дизи ели, когда кочевники достигали пункта назначения и оседали на одном месте на некоторое время.[2]Другой контент может иметь иную лицензию. Перед использованием материалов сайта WikiSort.org внимательно изучите правила лицензирования конкретных элементов наполнения сайта.
WikiSort.org - проект по пересортировке и дополнению контента Википедии