Abgoosht – Iranian Chickpea and Meat Soup

Soak the chickpeas for 3-4 hours, or preferably overnight. Cut the meat into medium pieces and cleave the bones to extract more flavor.

Place the meat at the bottom of a pot.

Cover the meat with cold water (or slightly less) and place over high heat.

While the meat is coming to a boil, dice the onion.

Once the meat boils, skim off any foam and add the onion. Cook over high heat without a lid.

After the water has boiled away, add lamb fat (kurdyuk) or clarified butter.

Lightly fry the meat, stirring constantly.

Dice the tomatoes.

Add the tomatoes to the pot.

Fry them as well, stirring.

Then pour 3-4 liters of boiling water into the pot and add the soaked chickpeas. Season with salt to taste. Add spices — pepper and cumin. Cook for 3-4 hours until the meat easily separates from the bones.

Add large chopped potatoes and cook until tender.

Ladle the Abgoosht into bowls and sprinkle with herbs.