Abgoosht (Iranian Meat and Potato Stew)

Middle Eastern

Abgoosht (Iranian Meat and Potato Stew)

Abgoosht is an Iranian meat and potato stew. This simple recipe is much loved and enjoyed for lunch or dinner.

Ingredients

For the Meatballs

1/3 lb (180 g) minced lamb meat

salt (1/4 tsp or to taste)

ground black pepper (a pinch or to taste)

turmeric (a pinch or to taste)

For the stew

2 ¼ lbs (1 kg) potatoes

2 ½ lbs (1200 g) tomatoes

1 ½ onions, divided

salt (1/2 tsp or to taste)

ground black pepper (1/4 tsp or to taste)

turmeric (1/4 tsp or to taste)

3 tablespoons tomato paste

2 quarts (2 L) water

Instructions

Start the stew

Set a pot over low heat and add oil.

Chop the whole onion and add it to the pot. Fry it until golden. 

Dice the tomatoes into bite-sized pieces and add them to the pot. Stir a few times and let them sweat until moist.

Meanwhile, peel the potatoes and dice them into bite-sized pieces. Add them to the pot. 

Make the meatballs

Add the minced meat to a small bowl. Next, grate the half onion and add it to the meat along with a little turmeric, salt, and black pepper.

Divide the meat into sections the size of your little finger. Wet your hands a little and place each section on one hand and shape the meat into a ball. Continue until you have made small meatballs from all the meat. Add them to the pot.

Finish the stew

Once you're done adding the meat, add water to the pot. Be careful not to deform the meat as you pour in the water. 

Finally add salt, black pepper, and tomato paste. Put the lid on the pot and let it simmer for 30 minutes. 

Serve with bread and an herb salad, if desired.