Recipe: Abgousht - Beef Stew

by Habeeb Salloum, Nov 4, 2004 | Destinations: Iran / Tehran

Serves 6 to 8

1 cup chickpeas, soaked overnight in water, diluted with 1/2 teaspoon baking soda
1/2 cup white beans, soaked overnight in water, diluted with 1/4 teaspoon baking soda
1/2 pound of beef, cut into 1/2 inch cubes
1 large onion, chopped
1 small hot pepper, finely chopped
4 tablespoons chopped fresh coriander leaves
2 teaspoons salt
1 teaspoon turmeric
1/2 teaspoon pepper
1/2 teaspoon cumin
12 cups water
1 large tomato, chopped
1 large potato, chopped
1/4 cup rice.
4 tablespoons of lemon juice

Drain chickpeas and beans, then place in a saucepan along with beef, onion, hot pepper, coriander, salt, turmeric, pepper, cumin and water. Cover and cook over medium-low heat for about 2 hours until the chickpeas and beans are well cooked. Add tomato, potato, rice, then cook over low heat for another hour or until all ingredients are very well cooked, stirring often and adding more water if necessary.

Strain out the solids, then return juice to heat, adding water to make six to eight servings. Stir in lemon juice, then heat and keep hot. Finely mash solids in a serving bowl, then serve as an entrée.

At the same time, serve the juice in a separate bowl as a soup with each diner adding croutons to taste.

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