Abgoosht (Dizi) Recipe
How to make Abgoosht or Dizi at home in easy steps. Abgoosht recipe for details click
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Ingredients:
3 lbs (1360 g) Beef Shank
1 Can 15 oz (425 g) Chickpeas
1 Can 15 oz (425 g) White Beans
3 Garlic Cloves
1 Large Onion
5 Dried Limes
2 Bunches Cilantro
5 Small Potatoes
5 Small Tomatoes
1-2 tbsp Savory
Turmeric, Black Pepper Powder, Salt
Preparations:
1- Mince the Cilantro.
2- Soak the dried limes for 10 minutes.
Directions:
visit our website: www.aashpazi.com
Abgoosht or abgusht or sometimes called Dizi (Ab: Water, Goosht: Meat) is a Persian traditional stew. One of the main ingredient of abgoosht has been lamb shank, but nowadays beef shank is more preferred.
Since abgoosht has been around for so many years in ancient Persia, it has been advanced and changed in different parts of Iran, but what remained the same is the way it's served and consumed. The water of abgoosht or the soup is consumed with spoon, but the remaining ingredients are mashed with a meat masher and eaten with traditional breads such as Sangak or Taftoon, with a side of onion, basil and radish.
For more recipes visit Us:
? list=PL97B860F10B6E7A9F&feature=plcp
Ingredients:
3 lbs (1360 g) Beef Shank
1 Can 15 oz (425 g) Chickpeas
1 Can 15 oz (425 g) White Beans
3 Garlic Cloves
1 Large Onion
5 Dried Limes
2 Bunches Cilantro
5 Small Potatoes
5 Small Tomatoes
1-2 tbsp Savory
Turmeric, Black Pepper Powder, Salt
Preparations:
1- Mince the Cilantro.
2- Soak the dried limes for 10 minutes.
Directions:
visit our website: www.aashpazi.com
Abgoosht or abgusht or sometimes called Dizi (Ab: Water, Goosht: Meat) is a Persian traditional stew. One of the main ingredient of abgoosht has been lamb shank, but nowadays beef shank is more preferred.
Since abgoosht has been around for so many years in ancient Persia, it has been advanced and changed in different parts of Iran, but what remained the same is the way it's served and consumed. The water of abgoosht or the soup is consumed with spoon, but the remaining ingredients are mashed with a meat masher and eaten with traditional breads such as Sangak or Taftoon, with a side of onion, basil and radish.
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