Ingredients: (6 servings)
leg or shoulder of lamb or beef, 600 grams
split peas, 50 grams
small eggplants, 6
medium onions, 3
medium potatoes, 6
tomato paste, 2 spoons
turmeric, 1 teaspoon
Peel and thinly slice onions. Fry in oil until slightly golden. Wash
split peas and fry slightly with onions. Cut meat into small pieces,
add to onions and split peas, and fry over medium heat until colour
changes. Add salt, black pepper, and turmeric. Follow with six
glasses of hot water and cook over low heat for about 30 minutes.
The pot should be covered with a tight lid so that little steam
escapes during cooking.
Peel eggplants and cut perpendicular to their major axis to a
thickness of 1 cm. Add a bit of salt and fry in oil over
medium heat on both sides until colour changes. Wash and
peel potatoes. Add eggplants, potatoes, and tomato paste.
Cook over low heat with the pot again tightly covered for
another 30 minutes. If necessary, add more hot water during
When cooked, pour the juice into another container. With the
back of a fork or spoon, fully crush the ingredients and mix
well. Serve both the ingredients and the juice separately
with Iranian, middle-eastern, or pita bread. Rice is not
served with aab-goosht. When eating, cut bread into small
pieces and briefly soak in the juice or form morsels by
wrapping a small piece of bread around some of the food.
Roxana & Farzin Mokhtarian