Abgusht

Abgoosht

Dizi in pots
Alternative names	Dizi
Place of origin	Iran
Main ingredients	lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime

Abgoosht (Persian: آبگوشت‎‎ Ābgusht, literally "meat juice") is an Iranian stew. It is also called Dizi (Persian: دیزی‎‎), which refers to the traditional stone crocks it is served in. Some describe it as a "hearty mutton soup thickened with chickpeas."

Ābgoosht is usually made with lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime. Other variations exist in the beans used, such as kidney beans and black-eyed peas. The ingredients are combined together and cooked until done, at which point the dish is strained. The solids are then mashed as Gusht Kubideh (Persian: گوشت کوبیده‎‎, literally "mashed meat") and served with the broth, but in a separate dish, along with flatbread. It is a form of Piti, which encompasses many similar dishes in the region.

Assyrians of northwestern Iran, particularly surrounding Urmia, traditionally make abgoosht using beef, lime, kidney beans, and chickpeas, which is served in a lime broth with potatoes and eaten with onions and lavasha (an Assyrian bread) on the side. Assyrians typically make abgoosht in the winter. The regional pronunciation is "abgoosh", without the 't' (ܐܒܓܘܫ).

There is a similar dish in Armenia, called the same, Abgoosht stew. The difference between the two is that in Armenia they use beef instead of lamb.

Abgoosht with various side dishes in Armenia

Piti (or Putuk) is a variation of Abgoosht in the cuisines of the Caucasus and Central Asia.

...
Wikipedia