Abgoosht is an incredibly rich soup of beef, legumes, tomatoes and potatoes. It’s one the easiest one-pot meals that requires minimum preparation, but hours of slow cooking. The meat in abgoosht has to become so tender that it falls off the bone. This dish is so tasty that it’s well worth the wait. Abgoosht can either be served all mashed together with the broth on the side, or as a soup.
Abgoosht (Beef and Beans Soup)
Prep time: 10 min
Cook time: 3 hour 20 min
Ready in: 3 hour 30 min
Yields: 6 servings
2 ½ pounds short ribs or well-marbled beef with fat and bone
10 cups water
1 large onion
2 ½ teaspoons salt
¼ teaspoon ground black pepper
½ teaspoon turmeric
4 tablespoons tomato paste
½ cup garbanzo or chickpeas
¾ cup white beans
2 large potatoes peeled and cut into 1 inch cubes
¼ cup lemon juice or 4 dried Persian limes
Soak the garbanzo/chickpeas and white beans in a bowl of water the night before. To soak the beans overnight, place them in a large bowl. Fill the bowl with cold water covering the beans by 4 inches. Before using drain and rinse the beans. If you don’t have time to soak them overnight, put the beans in a large pot and add enough cold water to cover by 3 inches. Do not cover. Bring water to a simmer over medium high heat. Simmer for 2 minutes, remove from heat, cover and let stand for 1 hour. Drain and rinse.
Place the meat, water, whole onion, salt, pepper and turmeric in a large pot. Bring to boil, skimming off any froth that rises to the surface. Cover and cook for 2 hours on medium low heat.
Add the tomato paste, garbanzo/chickpeas and white beans (and dried Persian lime, if using). Cook for 1 hour or until the beans are tender. Discard the whole onion, add potatoes and lemon juice and simmer for 20 more minutes. Taste and adjust seasoning.