Abgoosht (Persian Lamb, Potato and Chickpea Stew)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Persian stew of lamb, potatoes, chickpeas, and white beans flavored with warm spices like cinnamon and turmeric. Hearty and deeply savory, traditionally eaten by mashing the solids and soaking bread in the broth. Served at lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 lb lamb shank (Preferably bone in )
- 2 Onions (quartered)
- 3 large Tomatoes (quartered)
- 1 tsp Turmeric
- ½ tsp Black pepper
- 1 Cinnamon stick
- 2 tbsp neutral oil (such as avocado oil or canola oil)
- 4 tbsp Tomato paste
- 3 large Potatoes (cut into 8 pieces)
- 15 oz Canned chickpeas (drained and rinsed)
- 15 oz Canned white beans (cannellini) (drained and rinsed)
- 2 tsp Kosher salt
- 4 Persian dried limes (pierced with a fork)
- Lavash (or sangak bread)
- Sabzi khordan (Herb platter)
- Torshi
At a glance
PER SERVING · TIME 195M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3h
- Sodium
- 1635mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1748mg
- Calcium
- 242mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1635MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.