How I Cooked Abgoosht
3In this video, I use a gopro for the first time, abuse my smash cuts, and learn what a high-pass filter is.
LIMOO AMANI (PERSIAN-STYLE DRIED LIMES)
Prepare an ice bath. Bring a pot of salted water to a boil, and cook several limes for no more than 1 minute. Dunk the limes into the ice bath and wait for them to cool down. Place in the oven at 170F for at least two days until they are black, firm, lightweight, and they ring hollow when poked.
ABGOOSHT SPICE MIX
• 1 teaspoon ground caraway seeds
• ½ teaspoon ground pepper
• ½ teaspoon ground turmeric
• ½ teaspoon ground limoo amani
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander seeds
• ¼ teaspoon ground cinnamon
THE ABOVE IS ONLY PROPORTIONS. Multiply the quantities to obtain enough for the recipe. I recommend crushing 2 dried limes then working the rest of the quantities around however much was obtained.
ABGOOSHT (DIZI)
Ingredients
• 2 lamb shanks, or beef shanks
• 1 cup dry white beans, soaked overnight
• 1 cup dry chickpeas, soaked overnight
• 1 onion, peeled and quartered
• A few tomatoes, quartered
• A few potatoes, peeled and halved
• 1 limoo amani (Might be optional, depending on the strength of the spice mix. The lime taste should be mild, and not overpowering. Adjust to taste.)
• 1-2 bunches cilantro, chopped
• 2-3 tablespoons abgoosht spice mix (see above)
• 12 cups of water
• Salt, to taste
Preparation (Serves 6)
1. Preheat the oven to 350F.
2. Place the shanks in a very large pot, and cover with water until the shanks are completely submerged. Bring to a boil, and skim the surface scum away until very little remains.
3. Meanwhile, soak the limoo amani for about 10 minutes in hot water. Poke the dried lime with a knife once soft.
4. Add all ingredients except the potatoes. Cover and put into the oven for 1 ½ hours. Every so often, check up on the water level, and add some more if needed. The water level should NOT go down during cooking.
5. Add the potatoes. Adjust water level and seasoning (now's a good time to gauge the salt), and cook for a further 1 hour.
6. Remove the dried lime from the broth.
7. Strain out the broth into a separate bowl: the broth will function as the soup. Debone the shanks, then add the meat back into the other solids.
8. Roughly mash the remaining ingredients into a paste. This will form the main course.
9. Serve with sangak or afghan-style bread.
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