Stew
Abgoosht Nokhod
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The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Plan ahead
- 8 h
- Makes
- 4 servings (Estimated)
- Kind
- Stew
- Where it is eaten
- Eaten across Iran
- Serving
- 400 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Soak dried beans/chickpeas (typically overnight)
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Soak dried beans or chickpeas for several hours, preferably overnight; drain and refresh the water.
Place the meat, legumes, and onion in a pot with water and bring gently to a simmer.
Skim the surface and cook slowly until the ingredients are partly tender.
Add the potatoes, vegetables, tomato, and other listed seasonings and cook until fully soft.
Adjust salt and spices near the end.
Serve the broth separately and mash the solids when that is traditional for the dish.
Cook's notes
Cook the legumes until fully tender without unnecessarily breaking them down. Strongly acidic ingredients and heavy salting are best added after the legumes have begun to soften.
Background
This dish belongs to the broader Iranian culinary repertoire and is prepared across the country with family and regional variations. Its cultural identity is tied more to home tables, gatherings, or everyday cooking than to a single local origin.
Nutrition
| Energy | 510 kcal |
|---|---|
| Protein | 34 g |
| Fat | 20 g |
| Carbohydrate | 48 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0052 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods