Abgousht Kashk is a traditional and authentic Iranian dish that, with its unique aroma and flavor, brings back warm memories of cold winters. This dish is an artistic combination of meat, legumes, vegetables, and kashk, which is cooked in a stone daisy frame and with the gentle heat of a gas stove, and as a complete and nutritious dish, brings a table full of color, flavor, and aroma.
How to make curd broth
Curd soup is not only a delicious and hearty dish, but it also has many health benefits and can provide your body with pleasant warmth on cold winter days.
Time required
- Preparation: 30 minutes
- Cooking: 3 to 4 hours
- Total: 3.5 to 4.5 hours
Number of servings
This recipe is suitable for 4 to 6 people.
Ingredients
- Main ingredients:
- 500 grams of lamb (thigh or shoulder)
- 300 grams of chickpeas
- 200 grams of white beans
- 2 medium onion
- 1 medium potato
- 2 cloves of garlic
- 1 tablespoon tomato paste
- 2 tablespoons of curd
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- Infused saffron, desired amount
- Liquid oil as needed
- Optional materials:
- 1 eggplants
- 1 carrots
- 1/2 cup chopped parsley
- 1 Omani lemon
Cooking Guide
Preparation of materials:
- Cut the meat into medium pieces and wash it.
- Soak the peas and beans in water for 2 to 3 hours.
- Peel the potatoes and cut them into cubes.
- Chop the onions into jewel-like pieces.
- Grate the garlic.
- Dissolve the saffron in some warm water.
- Cut the eggplant into rings (if desired) and soak in salt water.
Cooking meat:
- Pour liquid oil into a pot and place over medium heat.
- Fry the meat pieces in hot oil until completely browned.
- Add the onions to the meat and sauté until soft and translucent.
- Add turmeric, black pepper, and salt to the onion and meat and sauté for 1 minute.
- Add enough boiling water to cover the meat to the pot and reduce the heat.
- Cover the pot and allow the meat to cook and become tender for 2 to 3 hours.
Adding beans and potatoes:
- Add soaked peas and beans to the cooked meat.
- Add the chopped potatoes to the pot as well.
- Add enough boiling water to submerge the ingredients in the pot.
- Reduce heat and allow the chickpeas and potatoes to cook for 1 to 2 hours.
Adding tomato paste and curd:
- Fry the tomato paste in a separate pan with some oil until it lightens in color.
- Mix the curd with some water until smooth and uniform.
- Add the tomato paste and curd mixture to the stew pot and stir well.
- If needed, add boiling water to the stew until it reaches the desired consistency.
Adding saffron and parsley:
- Add the brewed saffron to the stew and stir until the saffron flavor and color are evenly distributed throughout the stew.
- Add the chopped parsley to the stew and stir gently.
Add eggplant and carrots (optional):
- If using eggplant, lightly fry the soaked eggplants and add to the stew 10 minutes before serving.
- You can also chop the carrots into small pieces and add them to the stew during the last half hour of cooking.
- Serving curd broth:
- Pour the curd broth into stone jars or other suitable containers.
- Top each daisy with a slice of Sangak or Berber bread.
- Along with daisies, you can use raw onions, fresh herbs, olives, and lemon for decoration and extra flavor.
How to maintain
The curd broth can be refrigerated for up to 2 days. To reheat, heat it in a saucepan over low heat or place it in a microwave-safe container. When reheating, you can add a little boiling water to the stew to reach the desired consistency.
tip: The flavor of curd broth improves over time, so it will taste even better if you make it a day ahead of time for a party or gathering.
Tips and tricks
- To make the beans cook faster, you can soak them in water the night before and change the water a few times.
- To make your meat in the curd broth crispy and delicious, you can also use sheep's knuckle bones along with the meat.
- Using a small amount of sheep's tail can make the curd broth more delicious.
- If you like the taste of molasses, you can add a little lemon juice or orange juice to the stew when serving.
- Adding a pierced Omani lemon to the pot at the beginning of cooking can give the stew a special aroma and flavor.
Decorating and serving suggestions
- Curd soup is traditionally served in stoneware casseroles, but you can also use enamel pots or other suitable containers.
- To prevent your stone daisies from cracking, you can soak them in water for a few hours before using them.
- Cover each daisy with a slice of Sangak or Berber bread so that the aroma and flavor of the bread combine with the steam of the broth.
- Along with daisies, you can use raw onions, fresh herbs, olives, and lemon for decoration and extra flavor.
Nutritional value table
- Calories: About 500
- Fat: 30 grams
- Protein: 40 grams
- Carbohydrates: 40 grams
- Iron: 10 mg
- Calcium: 200 mg
- Vitamin C: 20 mg
توجه: This amount is approximate and may vary slightly depending on the type and amount of raw materials used.
History and description
Kashk broth is one of the oldest and most authentic Iranian dishes. This dish dates back to ancient times and throughout history, [different types] of it have been prepared in different parts of Iran, depending on the tastes and raw materials available to people. Kashk broth, due to its nutritious nature and high nutritional value, has been the staple food of many Iranian tribes in the past, especially nomads and farmers. They Broth They cooked the curd in stone pots over a fire and carried it with them for long periods of time during their travels and daily chores.
Today, abgousht keshk remains one of the most popular and sought-after Iranian dishes, and is cooked in many traditional Iranian restaurants and in people's homes. This dish is considered a symbol of simplicity, authenticity, and hospitality in Iranian food culture.
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Prepared in: Cooking site 1TouchFood
