Abgoosht made in a Pressure Cooker

Many times Abgoosht is referred to as Dizi, but this has to do with the dish it is cooked in. For many of us we use pots, slow cookers, or even pressure cookers for convenience and the amount of time we have. The traditional recipe for Abgoosht is what I am sharing with you here.


Lamb meat ba ostokhan (with bones), or other meat as long as it has bones.
3-4 potatoes (depending on size of potatoes)
1 medium onion
1 cup Nokhod (garbanzo beans)
1 cup lobiya sefid (white beans)
1-2 Limoo Amani (dried limes)
1 Tablespoon tomato paste
Lemon Juice (optional)


These directions are specific to a pressure cooker, but may be modified for a regular pot or slow cooker.


Place the meat, onion, white beans, garbanzo beans, and dried lime(s) in the pressure cooker. Pour in water to cover everything, you may just want to pour in the water used to soak the beans and maybe some more if its not enough. Cover the pot and place it on med. heat. Once it steams you can release some of the steam, but allow it to stay on the stove for 30 minutes.
After 30 minutes you will open the pressure cooker (steam will need to be released first if not done so completely). Add the washed potatoes (do not peel the skin off yet), tomato paste, and a little bit of cinnamon. At this time if you feel it is necessary you can add some lemon juice.
Cover the pressure cooker again and allow everything to cook for another 15 minutes on med. heat (it should steam up). Once it has steamed up, let the steam out and open up the pressure cooker.
When ready to serve you will pour the water into a separate bowl and then prepare the meat to be mashed up.

Preparing the Mashed meat (goosht koobideh):
You will peel the skin off the potatoes, clean the meat off the bones, and take out the dried limes. Mash the meat, potatoes (maybe not all the potatoes), and beans all together. Then you can pour some of the water on it is you desire. It is ready to eat with bread.

Preparing the tilit (water/bread):
You will want to tear up pieces of pita or barbari bread (or a combination) and pour the water over the bread. The bread pieces become soaked and this part of Abgoosht is called Tilit.

Note: The maghz (center) of the bones is really good. When I was young my siblings and I used to fight over who gets to eat it…in fact we still do. So if you want to extract it after you are separating everything, beat the contents of the bone out.

11 wonderful comments and feedbacks from Persian Food lovers

  1. Hi, thank you very much for posting the recipe for abgoosht. It looks easy to make! However, I was wondering if you could tell me where to get the meat for it. Because in Iran we would go to our ghassaab and ask for gooshteh abgooshti ! Now, living in a small town, I’m wondering if there is a part of lamp or meat than is preferred over other parts, for preparing abgoosht?
    Thank you for making all these persian recipes, and afghan recipes. I love the pictures too.

    • As far as the meat, if you have a Persian, Arab or some middle eastern style grocery store you can probably get lamb meat easily. But even regular grocery stores have lamb shanks that you can use.
      I have heard of people using rib style beef as well and it tasted good. Just try to find beef or lamb that has bones. A lot of the delicious taste has to do with the bones.

  2. Hi I just made this tonight with beef with chops (with the bone) in a pressure cooker. Came out great. Does anyone have any clue as to what’s the calorie count for one bowl of the soup and a small portion of the paste?…. I cook persian all the time and I’m pretty sure that most persian food it extremely high in calories :(….

    • Considering the meat and the amount of bread used for the Tilit I wouldn’t consider this a Persian recipe you would want to eat too often. Maybe once a month or not too often it’s okay to eat this…but basically I think the calorie intake may be a significantly higher than other dishes.

    • I just realized that I used lamb shanks and not lamb chops. So I fixed the comment I had previously made. Thanks :)

  3. Oh my…. persian food is sooooooo yummmyyy.
    I love it more than aussie dishes.
    i love it!!!!!
    but im abit worried bout the calorie intake :S

  4. I fell in love with this on a recent visit to Washington D.C. How would you modify the recipe for a slow cooker or a roaster ? Just longer time?

  5. This is a good recipe to follow, however be aware that even a little cinnamon can alter the taste drastically, and personally I would avoid it in this dish altogether.
    It is notable to mention that the Rosa Montazami recipe for this dish does not contain it.

Add your own recipe ideas

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top