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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Persian/Iranian dinner Ingredients:
600 g lamb shoulder or 600 g beef shoulder |
50 g split peas |
4 dried limes or 1/2 cup fresh lime juice |
3 medium onions |
6 medium potatoes |
cooking oil |
salt |
black pepper |
1 teaspoon turmeric |
Directions:
1. Peel and thinly slice onions. Fry in oil until slightly golden.
2. Wash split peas and fry slightly with onions.
3. Cut meat into small pieces, add to onions and split peas, and fry over medium heat until colour changes.
4. Add salt, black pepper, and turmeric.
5. Follow with six glasses of hot water and cook over low heat for about 30 minutes.
6. The pot should be covered with a tight lid so that little steam escapes during cooking.
7. Add crushed dried limes or lime juice.
8. Wash and peel potatoes and add in as well.
9. Cook over low heat with the pot again tightly covered for another 30 minutes. If necessary, add more hot water during cooking.
10. When cooked, pour the juice into another container.
11. With the back of a fork or spoon, fully crush the ingredients and mix well.
12. Serve both the ingredients and the juice separately with Iranian, middle-eastern, or pita bread.
13. Rice is not served with aab-goosht.
14. When eating, cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food.
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