Abgoosht is one of the most traditional Iranian foods. It is also called Dizi, which refers to the traditional stone crock pots it is served in. Hundreds of years ago Abgoosht was made with lamb and chickpeas. However, later on when new foods such as potatoes and tomatoes were introduced to Iranian Cuisine, the recipe had some changes.
Serving Abgoosht has a special custom. First the broth is poured in a bowl and served with small pieces of bread soaked in it. Then the remaining ingredients such as potatoes, beans, chickpeas and lamb are mashed up to a mashed-potato type consistency and served separately alongside with the broth.
Place the meat, onion, chickpeas, beans and peeled tomatoes in a large pot.
Place the pot over medium heat. Add turmeric and 5 cups of water and bring to a boil. Cover and cook on low heat for one to two hours.
When meat is almost cooked, remove the tomatoes, onion and any fat from the meat and place them in a bowl.
Using a blender or meat masher, mash the onion, tomatoes and fat. Add it to the pot again. Add salt, pepper, tomato paste, potato and lemon juice. Cover and continue cooking for another hour.
If necessary adjust water and keep cooking until all the ingredients are fully cooked, taste and adjust the seasoning. Serve warm with bread.