Food - Drink
Abgoosht: The Ancient Iranian Stew Featuring Lamb And Dried Limes
By NIKITIA EPHANOV
Many populations around the world, such as those in areas of the Middle East, Africa, South Asia, and South America, often eat food with their fingers, a uniquely simple and enjoyable way to dine. In Iran, a finger food favorite is abgoosht, a stew made with lamb and chickpeas that has origins as far back as the 14th century in Persia.
Abgoosht starts with a fatty bone-in cut of lamb like a shank, which is covered with water and slow-cooked with flavorful ingredients, including dried limes, which add a sour, slightly funky flavor. Once the meat is tender, the broth is strained, the meat and vegetable mixture is mashed, and it is served separately from the broth.
Abgoosht may be accompanied by herbs, radishes, pickles, cheese, and flatbread, which diners can use to make small sandwiches out of the meat mixture, while the broth is consumed from a bowl. Although lamb is the traditional cornerstone of the dish, it can be made vegetarian or vegan by using more vegetables and mushroom broth.