Persian Abgusht

Persian Abgusht


  • 1 lb. stew beef
  • 1 lg. onion (chopped)
  • salt and pepper to taste
  • 1/2 tsp tumeric
  • 1/2 tsp saffron
  • 1-2 large potatoes
  • 1/2 cup chick peas
  • 2 tomatoes
  • 1 chopped eggplant (optional)
  • Water


Put everything in a large pot and simmer for 1-1/2 to 2 hours on a low setting. Add salt and pepper to taste and any other favorite soup flavorings. Make sure there is plenty of water. when done, the water will have the consistency of a thick soup and the other ingredients will be well cooked. It can be eaten as a soup - however, traditionally, and the way we like it best - is to strain the broth and set aside. Smash the solid ingredients into a thick paste with a potatoe masher and serve on a separate plate. Serve the soup in bowls. Eat the soup with spoon and eat the paste on pita bread. We also use a condiment called Torshi which is a persian type of pickled relish - usually sour. Yummy and very filling.

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