Ingredients with Measurements:
- 1 lb lamb shank
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water
- 1 can chickpeas, drained and rinsed
- 1/2 cup pitted dates
- 1 cup basmati rice
- 2 cups water for rice
- 1 tbsp butter
Special equipment needed:
- Large pot with lid
- Strainer
Step-by-step instructions:
1. In a large pot, add the lamb shank, onion, garlic, turmeric, cumin, coriander, salt, black pepper, and 4 cups of water.
2. Bring the pot to a boil, then reduce the heat to low and cover the pot with a lid.
3. Simmer the abgoosht for 2-3 hours, or until the lamb is tender and falls off the bone.
4. Remove the lamb shank from the pot and set it aside to cool.
5. Strain the broth into a separate bowl and discard the onion and garlic.
6. Return the broth to the pot and add the chickpeas and pitted dates.
7. Bring the pot to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer the abgoosht for another 30 minutes, or until the dates are soft and the chickpeas are tender.
9. While the abgoosht is simmering, cook the rice according to package instructions.
10. Once the lamb shank has cooled, remove the meat from the bone and shred it into small pieces.
11. Add the shredded lamb back into the pot with the chickpeas and dates.
12. In a separate pan, melt the butter and add the cooked rice. Stir to combine.
13. Serve the abgoosht with a scoop of rice on top.
Time:
Preparation time: 15 minutes
Cooking time: 3 hours and 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 10g
Carbohydrates: 60g
Protein: 30g
Substitutions for ingredients:
- Lamb shank can be substituted with beef or chicken.
- Chickpeas can be substituted with white beans or kidney beans.
- Dates can be substituted with raisins or apricots.
Variations:
- Add diced potatoes or carrots to the abgoosht for extra vegetables.
- Use quinoa instead of rice for a healthier option.
- Add a dollop of plain yogurt on top for a creamy texture.
Tips and tricks:
- Make sure to simmer the abgoosht on low heat to allow the flavors to develop.
- Use a fork to shred the lamb meat for a more tender texture.
- Add more water if the abgoosht becomes too thick.
Storage instructions:
Store the abgoosht and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the abgoosht and rice separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the abgoosht in a large bowl with a scoop of rice on top. Garnish with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of flatbread or pita bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the abgoosht is too thick, add more water to thin it out.
- If the abgoosht is too thin, simmer it for longer to allow it to thicken.
Food safety advice:
Make sure to cook the lamb shank to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Abgoosht is a traditional Persian dish that has been enjoyed for centuries.
Flavor profiles:
The abgoosht has a savory and slightly sweet flavor from the lamb, dates, and spices. The rice adds a mild and nutty flavor.
Serving suggestions:
Serve the abgoosht as a main dish for lunch or dinner.
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Region: Iranian