Ingredients with Measurements:
- 1 lb lamb shank
- 1 cup split peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup dried barberries
- 4 cups water
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot with lid
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the lamb shank to the pot and brown on all sides.
3. Add the split peas, turmeric, cumin, coriander, salt, and black pepper to the pot. Stir to combine.
4. Pour in the water and bring the mixture to a boil.
5. Reduce the heat to low and cover the pot. Simmer for 2-3 hours, or until the lamb is tender and falling off the bone.
6. Remove the lamb shank from the pot and set aside to cool slightly.
7. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches.
8. Return the soup to the pot and add the dried barberries. Simmer for an additional 10-15 minutes, or until the barberries are plump and tender.
9. Shred the lamb meat and add it back to the pot. Stir to combine.
10. Serve hot with crusty bread.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Substitutions for ingredients:
- You can use beef shank instead of lamb shank.
- If you can't find dried barberries, you can substitute with dried cranberries or currants.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use different spices, such as cinnamon or cardamom, for a different flavor profile.
- Add a dollop of plain yogurt on top of the soup for added creaminess.
Tips and tricks:
- If you don't have an immersion blender, you can use a potato masher to mash the soup until it is smooth.
- To make the soup even creamier, you can add a splash of heavy cream or coconut milk.
- If the soup is too thick, you can add more water to thin it out.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro
Pairings:
Crusty bread or naan
Suggested side dishes:
Roasted vegetables or a simple salad
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, simmer it for a longer period of time to reduce the liquid.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Abgoosht is a traditional Persian dish that dates back to ancient times. It is often referred to as the "national dish" of Iran.
Flavor profiles:
Savory, earthy, slightly tart
Serving suggestions:
Serve the soup hot with crusty bread or naan.
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Region: Iranian