Abgoosht is one of most traditional-popular Iranian foods. Abgoosht or Dizi ia one pot comfort meal. It’s not party dish. It is just cozy, easy and simple with satisfying taste food for a cold night in the winter.
Abgoosht means ‘ meat broth’. It might be prepared with lamb or beef and sometimes with chicken that I’m going to share my chicken abgoosht today.
This version of abgoosht with morgh (chicken) is a recipe from my beloved mother. I hope you try it.
Abgoosht traditionally served in two courses. As you will follow the photos will see once dish is ready, first the broth tossed with flat naan bread that is called ‘ Telit’ and then second course would be solid ingredients.
5 chicken slices( breast, thigh)
1 large onion, finely chopped
2 dried lemon ( limo amani)
½ cup yellow split peas
½ tsp turmeric
½ tsp dried mint
2 large potatoes, cut into half
Sea salt and chilli flakes
Butter, Ghee or Olive oil
Sauté onion in oil (butter, ghee or olive oil). Add yellow split peas and fry for 3 minutes. Remove and set aside. Sauté chicken slices in same oil. Add dried mint, turmeric and season with salt and chilli flakes.
Remove all above mentioned ingredients to a pot. Add 4 cups of water, dried lemon and potatoes . Allow to cook on medium to low heat.
Traditionally this food served with fresh herbs such as chives, radish, mint, spring onions and raw onions or pickles.