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Abgoosht is a famoustraditional Persian food. To cook Abgoosht, you need to cook lamb shank and addboiled peas and potatoes to the meat. The gravy of meat plays an importantrole, here.
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Course: Main Course
Cuisine: Persian
Keyword: Abgoosht
Prep Time: 1 hour
Cook Time: 3 hours
Servings: 4 people
Calories: 200kcal
Cost: $20


  • 1.2 lb lamb’s shank (beef is possible, too)
  • 1 onion
  • 1 cup peas
  • 4 small potato
  • 1 tablespoon tomato paste
  • 1 tablespoon brewed (liquid) saffron
  • ½ teaspoon salt
  • ½ pepper pepper
  • 1 tablespoon vegetable oil
  • 3 glasses water
  • 1 pinch turmeric
  • 2 fresh tomatoes cut into half


  • Dice the onions and saute it with the oil and turmeric
  • Cut the shank into four pieces and wash them.
  • Add the shanks to the onions
  • Cover the lamb with water and let it cook for 2-3 hours
  • Soak and rinse the peas
  • Add peas to the combination
  • After lamb and peas are almost cooked add peeled potatoes
  • Add tomato paste, salt, and pepper.
  • Add two cut fresh tomatoes.
  • Wait until potatoes are well cooked.


Uiqop’s advice

  • To reduce bloating, soak the peas the night before cooking and rinse them 2 or 3 times.
  • Adding some caraway seeds helps to decrease pea’s bloating effect
  • Lamb is the best meat for Abgoosht.
  • The shank should contain bones but broken, to make a tasty gravy.
  • Adding fat makes your Abgoosht very delicious, but it has a lot of calories.


Calories: 200kcal