Abgousht consists of two great meals in one.The main dish is the strained soup itself, and the side dish (goosht koobideh) is all the ingredients that get mashed together. This is the dish that my mother used to strongly recommend that I make once a week and invite my close relatives to share it with! This is the recipe that was passed down from my mother to me. You can also make abgousht in a pressure cooker or a crock pot.
2 large lamb shanks, rinsed
1 cup white beans, soaked overnight
1 cup chickpeas, soaked overnight
3 medium onions, peeled and quartered
3 medium tomatoes, cut into four pieces
4 medium potatoes, peeled and quartered
1 teaspoon turmeric
1/3 teaspoon cinnamon
3-4 dried lemons (limoo-amani), available in Persian specialty stores.
Salt and pepper to taste
- In a large pot bring eight cups of water to a gentle boil over medium heat, add the turmeric powder, gently place the lamb shanks in the water. Add all the other ingredients except the potatoes. Cover and cook for at least 2 hours over medium heat or until meat is fully cooked and tender.
- Add the potatoes halfway through the cooking. Add more water if needed. Taste and adjust the seasoning.
- Remove bones before serving and pass the soup through a colander.
- Pour the soup into a large serving bowl. Add a couple of tablespoons of the beans, meat and potatoes back to the soup and return the rest of the ingredients into heavy-duty mixing bowl. Use a wooden masher or potato masher and mash the the ingredients until smooth.