Abgousht is a nutritious and delicious food that requires a well-established preparation method in order to acquire a great taste and maintain its authenticity.
The solution to making Abgousht
Abgousht is a delicious and popular Iranian food that consists of a combination of meat, chickpeas, and vegetables that are eaten by mixing. Abgousht is also an authentic and traditional food. This food has been left over from the nomadic and nomadic life of our ancestors, due to the animal husbandry culture.
Abgousht
Nationality of Iran
Another name for Daisy
Main ingredient: meat and chickpeas
Meals for dinner and lunch
Calories in 100 grams 96 calories
Local yogurt, Abgousht has different types that are cooked in different cities and regions with different ingredients and spices. The most well-known of them are Bozbash broth, wheat broth, bulgur broth, curd broth, and especially chickpea broth.
Ingredients for making chickpea broth
Mutton with bone: 500 grams (it is better if your meat is 250 grams and the bone is 250 grams) Mutton liver is suitable
Mutton fat: 50 to 100 grams
Chickpeas: 1/2 cup
Onion: 1 large
Tomatoes: 3 to 4 pieces
Medium potatoes: 2 pieces
Tomato paste: 2 tablespoons
Raw garlic: 3 cloves
Chinese chopsticks the size of a finger: if desired
Salt, pepper and turmeric: as needed
Turkish broth with chickpeas and delicious aromatic herbs
Chickpea broth is one of the most delicious and traditional broths for Iran. This broth is very similar to our original recipe, the only difference being the use of chickpeas and the elimination of beans, and adding a little fresh or dried aromatic herbs gives it a wonderful flavor. Broth is a very nutritious and blood-boiling dish that you can prepare with lamb or any type of meat you like, and add Omani lemon or Omani lemon paste at the end of cooking, if desired, and serve with your favorite vegetables or pickles.
One of the most nostalgic and delicious offerings of the month of Muharram is broth. In addition to being delicious, because this dish is relatively easy to prepare and can be made in large quantities; it is often cooked and distributed in offerings during mourning days.