Ancient Persia is where the hearty one-pot stew known as Iranian abgoosht first appeared. Although beef can be used in some versions, typically it is served using lamb or mutton. In addition, the dish includes potatoes, beans, legumes, as well as a variety of Iranian spices and herbs, all of which are cooked in a savory tomato-infused broth.
Usually, abgoosht is given in two portions. In order to serve the meat, vegetables, and legumes separately, the stock is withdrawn. Meat and vegetables, which are typically mashed into a coarse paste, are served after the broth is consumed (goosht kubideh).
The meat and vegetables can occasionally be served whole, but they are always served apart from the broth. One of the most well-known Iranian dishes is the rustic abgoosht, sometimes referred to as dizi. Flatbread with fresh herbs (sabzi khordan) are frequently served with it.
