4-portion 

Materials:

Saucepan

Deep fryer 

Spoons

Knife

Ingredients:

Two onions

Rapeseed oil

500g sliced meat

Khoreshte-sabzi herbs (found in asian/persian grocery shops)

Salt

Pepper

Red beans (placed into a bowl of water at least 1-2 hour(s) before cooking)

7 Dried limes (bought in persian or asian stores)

Rice:

Persian rice 

Butter

Salt

1. First the onion is hacked and fried with rapeseed oil in a saucepan.

2. When the onion has fried completely, then the sliced meat is added to the saucepan, together with salt and peper seasoned after own desire. 

3. The meat is left to be fried in the saucepan. Now the khoreshte-sabzi herb is first washed and hacked and the placed into a deep fryer together with rapseed oil and is fried at low heat. 

4. The herbs are fried until they have left some water and the result looks like the picture below.

5. The red beans are placed inside a bowl of water for at least 1 hour before cooking.

6. The beans are now added to the saucepan with meat and let to cook until the beans are not hard any more at middle heat.

7. Afterwards the fried herbs are also added to the saucepan. 

8. This mixture is left on low or middle heat until the flavors have been properly mixed and the consistence is reached. Until this mixture is cooking, 3 of the dried limes should be first halfed and then the black lime meat inside should be separated from the peels and added to the saucepan(picture). the remaining 4 are then added in their original form to the saucepan. 

9. The lid should be put on the saucepan and the food is left to cook on low heat until it has reached the perfect consistence. The beans should then not be hard, herbs and the meat cooked perfectlty.

10. This meal is eated together with rice. Another saucepan is collected for the rice. 4dl of basmati/iranian rice is first poured inside a bowl and washed with water until the water is not dimmy anymore and is more transparent. The rice is the poured into the saucepan and water is added until the water is one finger knuckle above the surface of rice. Then butter is added and the amount is added after own desire. 

11. The rice is cooked for about 30-45 minutes until it is not har and cooked properly. 

Ab-goosht 

Materials: 

Saucepan

Jar of water

Meat tenderizer

Ingredients:

1dl chickpeas 

1dl small-sized white beans 

One big onion or two smaller 

Water 

630g Veal with bone 

Salt

Pepper 

Garlic powder

Turmeric

1. First 1dl of each of the chickpeas and white beans should be placed in a saucepan.

 2. Then the onion should be pealed and cut into halves and added into the saucepan. 

 3. Then water should be added until it covers the peas and beans but not necessary the onion. The stove is turned on low heat. 

 4. Then salt and white pepper powder should be added to the saucepan. This seasoning should be done after own taste. 

 5. The meat package is collected and the meat is sliced into smaller pieces.

 6. The meat is then placed into the saucepan. The heat is then increased to the middle degree and the food is left to sjuda until the onion is soft and has cooked completely. 

 7. The onion is then picked out of the saucepan and placed into a bowl. The onion is then smashed with a meat tenderizer. The smashed onion is the added to the saucepan again. 

 8. Now turmeric and garlic powder are added by own desire. 

 9. The food is then left to cool with the same heat (middle-heat) until the meat has cooked. It will take approximately 1-2 hours but it depends on the chosen meat. 

10. As soon as the meat has cooked properly the heat should be turned off and the food is ready to be served. For eating ab-goosht first each person should first be served with the broth/bouillon. A spoon is then used to collect the water which is then poured into individual bowls. To this bouillon bread is added, but traditionally noon-sangack is used, which is an iranian bread. The bread is then divided into smaller bits and added to the bowl and the first part of ab-gossht is ready to be eaten. For the second part, the meat from the saucepan is added to empty bowls. The remaining in the saucepan which is the chickpeas and white beans is smashed directly in the saucepan until all the chickpeas and beans are properly smashed. This mixture is then divided between the bowls and eaten together with the meat, bread(noon-sangack) and iranian cream yoghourt. The meat could also be smashed with the chickpeas and beans if you don’t want to eat it separately.