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Beef Stew
Abgousht
Ingredients:
· One cup of Garbanzo beans (nokhod).
· One cup of dried white beans (loobia sefeed).
· 1/2 pound of meat with bones (maheecheh).
· One medium onion, peeled.
· One medium potato, peeled.
· One medium tomato.
· One table spoon turmeric (zard-choobeh).
· Salt and pepper to the liking.
· Two heads of whole dried lemons (leemoo-amAnee) or
4 tablespoons of lemon juice if you can't find dried lemons.
Directions:
Wash the meat and put it in a medium size pot (deezee for
traditionalists), half filled with water, add the beans, the
onion, turmeric, salt and pepper and let it cook for 1-2 hours
on medium-low heat.
Next, add the potato and the tomato (they get too soft too soon
if you add them at the beginning), and let it cook on low heat
until all the ingredients are soft.
Take the pot out, separate the juice from the ingredients and
pour the ingredients in a bowl, separate the bones and using a
potato masher (gousht-coob) or something similar, finely mash
the whole mixture. Taste a small portion and add more
salt/pepper if needed. When the mixture has a smooth texture, it
can be served.
The soup (juice) is also served in a separate bawl. The idea is
to mix it with small pieces of bread (not American bread loaves,
more like pita bread, tortilla bread, or any kind of Iranian
bread you can find in specialty stores).
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