Recipe#3276

Title: Abgusht

From: lmardi@aol.com 
 Newsgroups: rec.food.cooking 
 Subject: Re: Persian Abgusht ? 
 Date: 10 Nov 1996 16:37:53 GMT 
 Message-ID: <19961110164000.LAA07716@ladder01.news.aol.com> 

This is an extremely easy recipe to make and delicious.  It can be made
 with lamb but we usually cook with beef.
 Sorry but measurements are approximate - afterall, its a stew.
 1 lb. of stew beef
 1 lg. onion (chopped)
 salt and pepper to taste
 1/2 tsp of tumerick
 1/2 tsp of saffron
 1-2 large potatoes
 1/2 cup of chick peas 
 2 tomatoes 
 1 chopped eggplant (optional)
 Water
 Put everything in a large pot and simmer for 1-1/2 to 2 hours on a low
 setting. Add salt and pepper to taste and any other favorite soup
 flavorings.  Make sure there is plenty of water.  when done, the water
 will have the consistency of a thick soup and the other ingredients will
 be well cooked.
 It can be eaten as a soup - however, traditionally, and the way we like it
 best - is to strain the broth and set aside.  Smash the solid ingredients
 into a thick paste with a potatoe masher and serve on a separate plate. 
 Serve the soup in bowls.  Eat the soup with spoon and eat the paste on
 pita bread.  We also use a condiment called Torshi which is a persian type
 of pickled relish - usually sour.  Yummy and very filling.