Abgusht, Lamb Stew
Ab-e gush! ra ziad kon, is what you might hear the hostess
telling her cook when you arrive at someone's house unexpectedly.
This phrase, which means increase the water of Abgusht, is a
very popular joke among Iranians. Abgusht is supposed to be a
very flexible meal, one that can easily be expanded when unexpected
guests arrive for dinner.
Abgusht, which in Persian means the water of the meat,
is one of the most popular dishes in Iran. It is supposedly a poor
man's meal, but in fact it is a popular dish with all housewives. It
is said that Azarbaijani housewife knows how to prepare the best
Abgusht. In that part of the country, Abgusht is cooked
in a crock for half a day on a very low grill over hot ashes. The
secret ofa good Abgusht is the right seasoning and slow
Basic Abgusht can be varied in several ways. Some people
preter to make it watery, serving the broth as a soup and the meat
and the rest of the ingredients separately. Others use less water
and let it cook until a very thick broth remains. The following is a
short listing of the most delicious Abgushts:
Abgusht, Iamb stew hash.
Abgusht-e Adas. lentil soup.
Abgusht-e Bademjan, Iamb stew with eggplant.
Abgusht-e Beh. quince soup.
Abgusht-e Gholveh.sauteed Iamb kidneys.Gusht-e kubideh,
pounded meat soup. Abgusht-e Lubia Ghermez, Iamb stew
with kidney beans.
Abgtlsht-e Miveh, dried fruit soup. Abgusht-e Sib,
apple and sour cherry soup.