In Persian cuisine, abgoosht is dynamic one-pot comfort food that highlights all the individual elements of a flavorful stew. 


Abgoosht Recipe: How to Serve Persian Lamb Stew 

Abgoosht (or abgusht) is a traditional Persian stew, or khoresh, typically made with lamb and vegetables, like [chickpeas](https://www.masterclass.com/articles/how-to-cook-chickpeas) or potatoes, set in a flavorful broth. Abgoosht is also known as dizi, a reference to the small individual clay serving pots in which it is traditionally served. 

Abgoosht is a rare main course that also serves as its own side dish: After cooking, the stew is strained, and the solids are either left as-is or softened even further into a thick purée (goosht kubideh or koobideh, or “mashed meat”) using a bell-shaped mallet called a goosht-koob. The meat and cooking liquid are then served alongside one another with various garnishes and accompaniments.

Like many traditional dishes worldwide, variations of abgoosht throughout Iranian cuisine depend on the region, personal preference, and availability of ingredients. 

1. __Bozbash__: Abgoosht is an ideal format for many different vegetables, from fresh [okra](https://www.masterclass.com/articles/how-to-cook-with-okra) (a favorite for its natural thickening properties), peppers, root vegetables, eggplant, and beans. A version of abgoosht known as bozbash features beans, lamb, and a blend of green herbs mixed directly into the finished broth. 
2. __Tileet__: Cooks can transform abgoosht into other dishes depending on how it’s served. Tileet, for example, is an Iranian dish consisting of abgoosht broth poured over small pieces of torn flatbread, like sangak or [lavash](https://www.masterclass.com/articles/armenian-flatbread-lavash-recipe). The leftover ingredients from the abgoosht are then mashed into a paste and served separately.
3. __With beef__: While most Iranian abgoosht recipes call for lamb, Armenian and Assyrian-style abgoosht, for example, feature beef instead. [Short ribs](https://www.masterclass.com/articles/chef-thomas-kellers-recipe-for-perfect-red-wine-braised-short-ribs) are also a popular choice.

In Iran, abgoosht is served with fresh herbs like parsley, chives, dill (sabzi khordan), pickles (torshi), slices of raw onion, and toasted pieces of bread for scooping—either pita or [sangak](https://www.masterclass.com/articles/sangak-bread-recipe), a leavened, whole-wheat flatbread traditionally baked on hot pebbles.

Abgoosht can also be a part of a larger Persian meal, alongside dishes like [tahdig](https://www.masterclass.com/articles/what-is-tahdig-persian-rice-how-to-cook-persian-tahdig-at-home) (scorched rice). In some regions, abgoosht is served with kashk, a dairy product made from a yogurt base, or doogh.

In Persian cuisine, abgoosht is dynamic one-pot comfort food that highlights all the individual elements of a flavorful stew. 


Abgoosht (or abgusht) is a traditional Persian stew, or khoresh, typically made with lamb and vegetables, like <a href='https://www.masterclass.com/articles/how-to-cook-chickpeas' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-cook-chickpeas","linkCopy":"chickpeas","category":null}'>chickpeas</a> or potatoes, set in a flavorful broth. Abgoosht is also known as dizi, a reference to the small individual clay serving pots in which it is traditionally served. Abgoosht is a rare main course that also serves as its own side dish: After cooking, the stew is strained, and the solids are either left as-is or softened even further into a thick purée (goosht kubideh or koobideh, or “mashed meat”) using a bell-shaped mallet called a goosht-koob. The meat and cooking liquid are then served alongside one another with various garnishes and accompaniments.

What Is Abgoosht?

Like many traditional dishes worldwide, variations of abgoosht throughout Iranian cuisine depend on the region, personal preference, and availability of ingredients. <ol class="mc-m-4"><li class="mc-my-4"> 1. Bozbash: Abgoosht is an ideal format for many different vegetables, from fresh <a href='https://www.masterclass.com/articles/how-to-cook-with-okra' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-cook-with-okra","linkCopy":"okra","category":null}'>okra</a> (a favorite for its natural thickening properties), peppers, root vegetables, eggplant, and beans. A version of abgoosht known as bozbash features beans, lamb, and a blend of green herbs mixed directly into the finished broth. </li><li class="mc-my-4"> 2. Tileet: Cooks can transform abgoosht into other dishes depending on how it’s served. Tileet, for example, is an Iranian dish consisting of abgoosht broth poured over small pieces of torn flatbread, like sangak or <a href='https://www.masterclass.com/articles/armenian-flatbread-lavash-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/armenian-flatbread-lavash-recipe","linkCopy":"lavash","category":null}'>lavash</a>. The leftover ingredients from the abgoosht are then mashed into a paste and served separately. </li><li class="mc-my-4"> 3. With beef: While most Iranian abgoosht recipes call for lamb, Armenian and Assyrian-style abgoosht, for example, feature beef instead. <a href='https://www.masterclass.com/articles/chef-thomas-kellers-recipe-for-perfect-red-wine-braised-short-ribs' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-thomas-kellers-recipe-for-perfect-red-wine-braised-short-ribs","linkCopy":"Short ribs","category":null}'>Short ribs</a> are also a popular choice. </li></ol>

3 Abgoosht Variations 

In Iran, abgoosht is served with fresh herbs like parsley, chives, dill (sabzi khordan), pickles (torshi), slices of raw onion, and toasted pieces of bread for scooping—either pita or <a href='https://www.masterclass.com/articles/sangak-bread-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/sangak-bread-recipe","linkCopy":"sangak","category":null}'>sangak</a>, a leavened, whole-wheat flatbread traditionally baked on hot pebbles.Abgoosht can also be a part of a larger Persian meal, alongside dishes like <a href='https://www.masterclass.com/articles/what-is-tahdig-persian-rice-how-to-cook-persian-tahdig-at-home' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-tahdig-persian-rice-how-to-cook-persian-tahdig-at-home","linkCopy":"tahdig","category":null}'>tahdig</a> (scorched rice). In some regions, abgoosht is served with kashk, a dairy product made from a yogurt base, or doogh.

How to Serve Abgoosht

Persian Abgoosht Recipe

In Persian cuisine, abgoosht is dynamic one-pot comfort food that highlights all the individual elements of a flavorful stew.