Abgoosht

Ingredients

• 800 g (1¾ lb) beef brisket, cut into 5 cm (2 in) chunks
• 200 g (1 cup) dried chickpeas, soaked overnight
• 100 g (½ cup) white beans, soaked overnight
• 2 tbsp neutral oil
• 2 onions, sliced
• 1 tsp ground turmeric
• 3 tbsp tomato paste
• 2 litres (8 cups) water
• 4 dried limes (limoo amani), pierced with a fork
• 3 potatoes, peeled and halved
• 3 tomatoes, quartered
• 2 tsp salt
• ½ tsp black pepper
• Fresh herbs, sliced onion, flatbread and pickles, to serve

Steps

1. Drain the soaked chickpeas and beans and rinse well.
2. Heat the oil in a large pot over medium heat. Cook the onions for 10 minutes, until soft and golden. Stir in the turmeric for 30 seconds.
3. Add the beef and cook 5 minutes, turning, until the outside is no longer pink. Stir in the tomato paste for 1 minute.
4. Add the chickpeas, beans, water and pepper. Bring to a boil and skim the foam for 5 minutes.
5. Lower the heat, cover, and stew at a low bubble for 1½ hours, until the beans are nearly tender.
6. Add the dried limes, potatoes, tomatoes and salt. Cook 1 hour more, until the beef shreds easily and the potatoes are soft. Add hot water if it looks dry.
7. Using a slotted spoon, remove the beef, potatoes and a ladle of legumes. Mash them together in a bowl with a potato masher (gooshtkoob) until thick and pasty.
8. Strain the broth into bowls, tear in flatbread, and serve the broth first, followed by the mash with herbs, onion and pickles.

Notes

• Dried limes: if you cannot find them, add the juice of 2 limes (about 4 tbsp) at the end of cooking; the broth will taste brighter and less earthy. Try Middle Eastern grocers.
• Other cuts: lamb shoulder or bone-in beef shank are traditional and add richness.
• Make ahead: the stew is better the next day. Chill within 2 hours, keep 3–4 days, or freeze 3 months; reheat to steaming hot (74°C / 165°F).
• Slow cooker: after the boil-and-skim in step 4, cook on low 8 hr or high 5 hr, adding potatoes, tomatoes and limes for the last 2 hr on low. Keep the water as given.