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ABGOOSHT
INGREDIENTS :
1 cup garbanzo beans (nokhod)
1 cup dried white bean (loobia sefeed)
1/2 lb meat, with bones (mAheecheh)
1 medium onion, peeled
1 medium potato, peeled
1/2 cup long grain rice
1 medium tomato
1 tablespoon turmeric (zard-choobeh)
salt and pepper, to the liking
2 whole dried lemons (leemoo-amAnee) or 4 tablespoons lemon juice, if you can't find dried lemons
Directions: (Prep Time: 1 hrTotal Time: 1 3/4 hrs)
1Wash the meat and put it in a medium size pot (deezee for traditionalists), half filled with water, add the beans, the onion, turmeric, salt and pepper and let it cook for 1-2 hours on medium-low heat.2Next, add the potato, rice, and the tomato (they get too soft too soon if you add them at the beginning), and let it cook on low heat until all the ingredients are soft.3Take the pot out, separate the juice from the ingredients and pour the ingredients in a bowl, separate the bones and using a potato masher (gousht-coob) or something similar, finely mash the whole mixture.4Taste a small portion and add more salt/pepper if needed.5When the mixture has a smooth texture, it can be served.6The soup (juice) is also served in a separate bawl.7The idea is to mix it with small pieces of bread (not American bread loaves, more like pita bread, tortilla bread, or any kind of Iranian bread you can find in specialty stores).8Notes: Soak the dried beans and the rice before hand.9It speeds up the cooking process.10The best kind of meat for this dish is what is called muscle meat (mAheecheh) which has plenty of meat, fat, and bones (the name used to refer to it escapes me unfortunately. Shank maybe?).11The tomato, potato, and the rice are all optional.12They give richer flavor, color and texture to this dish.13In more traditional versions they don't use any of these ingredients.14While mashing the ingredients, you can also add finely chopped raw onions.15The onion juice gets mixed in and gives it a different flavor.16At the table, this dish is served with Iranian bread, raw onions, radishes and fresh herbs such as parsley, basil leaves, mint leaves, leeks, etc.
1 cup garbanzo beans (nokhod)
1 cup dried white bean (loobia sefeed)
1/2 lb meat, with bones (mAheecheh)
1 medium onion, peeled
1 medium potato, peeled
1/2 cup long grain rice
1 medium tomato
1 tablespoon turmeric (zard-choobeh)
salt and pepper, to the liking
2 whole dried lemons (leemoo-amAnee) or 4 tablespoons lemon juice, if you can't find dried lemons
Directions: (Prep Time: 1 hrTotal Time: 1 3/4 hrs)
1Wash the meat and put it in a medium size pot (deezee for traditionalists), half filled with water, add the beans, the onion, turmeric, salt and pepper and let it cook for 1-2 hours on medium-low heat.2Next, add the potato, rice, and the tomato (they get too soft too soon if you add them at the beginning), and let it cook on low heat until all the ingredients are soft.3Take the pot out, separate the juice from the ingredients and pour the ingredients in a bowl, separate the bones and using a potato masher (gousht-coob) or something similar, finely mash the whole mixture.4Taste a small portion and add more salt/pepper if needed.5When the mixture has a smooth texture, it can be served.6The soup (juice) is also served in a separate bawl.7The idea is to mix it with small pieces of bread (not American bread loaves, more like pita bread, tortilla bread, or any kind of Iranian bread you can find in specialty stores).8Notes: Soak the dried beans and the rice before hand.9It speeds up the cooking process.10The best kind of meat for this dish is what is called muscle meat (mAheecheh) which has plenty of meat, fat, and bones (the name used to refer to it escapes me unfortunately. Shank maybe?).11The tomato, potato, and the rice are all optional.12They give richer flavor, color and texture to this dish.13In more traditional versions they don't use any of these ingredients.14While mashing the ingredients, you can also add finely chopped raw onions.15The onion juice gets mixed in and gives it a different flavor.16At the table, this dish is served with Iranian bread, raw onions, radishes and fresh herbs such as parsley, basil leaves, mint leaves, leeks, etc.
This one is the most traditional one
There are others I just put in
called Haleem and Ashe sholeghalamkar
There are others I just put in
called Haleem and Ashe sholeghalamkar
oh crumbs Rahim hers another goody from you, we are going to be eating Persian all year ,this is good what we call'comfort food' non of that too healthy boring stuff ....love it
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