Weekend lunch in Iran is often accompanied with the warming smell of traditional stew Ab-Goosht (from Farsi – “water and meat” or “meat juice”). Thick, filling sauce is made of fresh lamb meat, potatoes, chickpeas, white beans, onions, tomatoes, dried lime, and spices like turmeric, pepper, and salt. The dish is usually served in a clay or stone pot called “dizi” – which also can be a name for the whole dish. In spite of seeming simplicity, Ab-Goosht offers rich taste and mouthwatering smell.

The eating process includes some important stages. First, the juice and the solid part of the dish are separated. Then, small pieces of bread are added to the juice until soften. It is called Tilit and is a sign that this dish is traditional. Iranians care a lot about what they eat and how they eat it. That is why they spend quite a long time with their families and devour a dish within several stages. After it is eaten, the solid part is mashed with an especially designed tool and eaten by bread, mostly by Sangak bread which is a traditional and healthy one. Iranians eat Ab-Goosht with bread, fresh herbs, and yogurt – this way each ingredient’s taste plays perfectly.
Ab-Goosht is a warming and comforting dish for family lunch with your loved ones.