Abgousht, also known as Daisy, is one of Iranians' famous and traditional dishes. This delicious dish is one of the most famous Iranian dishes, prepared with various recipes. Of course, the method of preparing Abgousht is almost the same in all cities of the country. Stay with us to see the complete traditional cooking tutorial and step-by-step how to prepare the Abgousht.
Necessary ingredients for 4 people
500 grams of stewed meat
Half a glass of white beans
Half a cup of chickpeas
2 tomatoes
2 medium potatoes
2 medium onions
Tomato paste 2 tablespoons
Enough salt and black pepper
Enough turmeric
How to cook the Abgousht
First stage
To prepare the Abgousht, it is better to soak chickpeas and white beans in two bowls of water separately the night before. Change the water in the Abgousht several times so that the swelling of the beans is completely removed and they are easier to cook.
Second stage
Pour some oil into a pot and add the meat to start cooking. Fry the meat well until its color changes, then rinse the peas and beans, add them to the pot, and fry them for about a minute.
Third level
At this stage, we add the tomato skin and one of the onions to the pot, then add 8 glasses of boiling water. One of the essential points about making the broth tastier is adding boiling water.
Read more: How to prepare Iranian Gheymeh stew?
The fourth stage
We reduce the heat under the pot and let the broth cook with a very gentle heat. After you add the boiling water, let your broth ingredients stay on low heat for 2 to 2 hours and 30 minutes until the broth thickens.
The fifth stage
After 2 hours and 30 minutes, we wash the potatoes and add them to the pot. After adding the potatoes, remove the fat in the pot and beat it well with the remaining onion until they are completely crushed, then add it to the pot again.
The sixth stage
After the meat is fully cooked, fry the tomato paste well in a small pan until it is fried, then add it to the pot with some salt and black pepper. Roasting tomato paste makes the broth more colorful.
The seventh stage
After adding the tomato paste, we let the Abgousht stay on low heat for another 30 minutes until it is completely absorbed, then we take it off the heat and set it aside. You can serve the broth in two ways.
The eighth stage
The first and traditional method is to serve the broth separately, beat the rest of the ingredients well with a meat grinder, and serve the pounded meat separately. The second method is adding beans and meat to each person's bowl.
Tips on how to prepare the Abgousht
How to make Abgousht in a pressure cooker
To prepare broth in a pressure cooker, put the meat in the pressure cooker, peas, and beans. Then we divide the onions into 4 parts and put them in the pressure cooker and the water. Add the spices, close the pressure cooker's lid, and put it on the heat.
It takes about 45 minutes to an hour to cook the ingredients. After the meat, peas, and beans are well cooked, transfer the broth to the pot and add the tomatoes and potatoes. We also fry the tomato paste.
Then we add to the pot. Next, we pour the broth fat with the onions into a bowl and beat it well with a meat grinder until they are completely crushed, then pour it into the broth pot. After the potatoes are cooked, we serve the broth.
How to prepare the Abgousht with Omani lemon
They add Omani lemon in some places to make the broth taste slightly sour. Of course, you should be careful that the Omani lemon does not make the broth taste bitter. We can use two methods to prevent the broth from becoming bitter.
The first method is to use Omani lemon powder instead of Omani lemon, and the second is to put it in boiling water for a few minutes before adding Omani lemon to remove its bitterness. For better broth quality, it is recommended to use homemade Omani lemon.
Benefits of Abgousht:
It contains vitamins A, group B and minerals such as selenium, phosphorus, magnesium, sulphur, potassium, iron, copper, protein, starch, aspirin and antibiotics. Milk-enhancing broth - nourishing - energizing - increasing sperm - increasing sexual power - beneficial for the spleen - anti-inflammatory - antiviral - increasing the possibility of having a girl child - increasing resistance to infections - healing corneal wounds and also removing excess sodium.
Adverse effects of the Abgousht on the consumer:
Lack of absorption of vitamin E and iodine - increasing soda - acidification of the stomach - yellowing of the palms - acidification of the blood - sleepiness of the muscles - urinary infection in pregnant women - swelling of the intestine and stomach and menstrual disorders - the presence of tomato paste in this food Reduces milk - this food hurts the level of uric acid and blood urea.
The Abgousht is suitable for people who have the following problems and diseases:
Anemia - Gallbladder stones - Cataracts - Prostate cancer - Stomach - Breast - Mouth - Lung and liver - Slimming - Constipation - Hemorrhoids - Memory impairment - Diabetes - Cramps - Back pain - Liver colic - Joint inflammation - Soft bones - Jaundice - nervous weakness - scurvy - diarrhea - dysentery - height growth - blood platelet adhesion - purpura - coryza - pityriasis - swelling of the genital tract - acrocyanosis - Raynaud's - infertility.
The Abgousht is not suitable for people who have the following problems and diseases:
Goiter - blood fat - obesity - blood pressure - weak livers and intestines F - Atheroma - Cholesterol - Hardness of the arteries - Intestinal ulcer - Intestinal and stomach infection and colic - Headache - Bloating - Angina - Itchy skin - Bad breath and sweat - Urate and oxalic stones - Epilepsy - Troubled sleep - Withering of emotions - Appendicitis - Varicose veins - Anal prolapse - Back pain - Migraine - Gout - Leg pain - Watery eyes - Typhoid - Asthma - Intestinal hepatitis - Cold - Albuminuria - Kidney edema - Parasite - Retinal arthritis - Parkinson's - Charcot disease - Visual impairment - Steatorrhea - Thyroid disorders - Sugar in the urine
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