Instant Pot Abgoosht (Persian Meat and Potato Soup)

Abgoosht (or dizi) is a beloved Persian meat and potato soup that uses inexpensive cuts of meat and ingredients. Although associated as a peasant’s meal, it is quintessential Persian comfort food that can now be made easily in the Instant Pot.

When most people think of Persian recipes, they see kebabs and an array of stews. A mountain of basmati rice, jeweled with dried fruits and nuts. Golden saffron and fresh herbs.

Persian food entices all of your senses but it is far from exotic. Many of these dishes are served on the family table for any day of the week as well as on special occasions.

Some dishes are total comfort food. Abgoosht (or dizi) is one of these dishes. Although it was once considered simple peasant food, every Persian family makes their version of it. And now you can make it quick and easy in the instant pot.

Why you have to try this recipe

Abgoosht translates to “meat water.” It is in fact two different dishes in one recipe. There is the soup broth and the meat purée. The ingredients are very basic, inexpensive items.

The soup is made with either beef or lamb shanks, beans. onions and potatoes. It is typically sour with Persian dried limes. Some people serve the soup with the ingredients in chunks.

Since meat is expensive, it is typically not the main ingredient in this dish and less is used. I add a little more meat as this is how my family likes it.

But many people, strain out the broth and serve it plain. Don’t wince because the flavor of the broth is far from plain. The meat is shredded and mashed with the beans, potatoes, onions and limes to a consistency like refried beans.

This purée is then spread on lavash or sangak, Persian flat breads, to make our version of a burrito. The flavor is tangy and the food is hearty. It is perfect for the fall and winter months.

And it is made in the fraction of the time because I use the instant pot.

Ingredients you need

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• Beef and/lamb shank with bone: You can use either beef or lamb or use a combination of the two. Bone in is preferred as this helps add more flavor to the broth. You can also combine some bone in shanks with chunks of boneless stew meat.
• Persian dried limes: Limoo Omani offers a unique sour flavor. I use the whole dried lemons in the soup and crush it up for the meat purée. My husband’s family likes it more sour so I typically serve it with ground limoo omani on the side.
• Dried beans: I use garbanzo and white beans (like navy or cannellini).
• Yellow onions
• Russet potatoes: You want the starchiness of the russet potatoes if you are making the purée. The waxy white and red potatoes are better if you want to keep the chunks in the soup.
• Seasonings: kosher salt, black pepper and turmeric
• Pantry staples: extra virgin olive oil, beef broth, tomato paste

Step-by-step-directions

1. You can either soak your beans overnight or quick soak them in the 6-quart instant pot. To use the instant pot, first rinse beans and drain then transfer into instant pot. Add salt and enough water to cover beans by 1-inch. Close lid and seal. Set instant pot to manual (or pressure cook on newer models) set to high pressure for 5 minutes. Allow for 20 minutes natural pressure release. When done, drain beans and discard water. Reserve beans.

2. Heat instant pot to sauté on high and add oil. Season meat with salt and black pepper then brown the shanks in batches. Once browned, transfer shanks to a plate and reserve. Browning the meat first gives the soup more flavor.

3. Add more oil then add chopped onions. Cook until softened then season with salt and turmeric.

4. Start adding the shanks, chopped potatoes and beans back into the pot with the onions.

5, Pierce the dried limes all over with a sharp knife and press them into the pot. Whisk together tomato paste with beef broth then pour into the pot. Close lid and seal. Set instant pot to manual (or pressure cook on newer models) set to high pressure for 35 minutes. Allow for 20 minutes natural pressure release.

6. Transfer meat and bones to a large mixing bowl. When it cools, discard the bones and extra fat, leaving just the meat in the bowl. Shred with a fork.

7. Strain out the remaining solids from the broth. Reserve the broth. This is the cherished soup, abgoosht. Some people serve the soup with the solids, but most mash the solids to make goosht koobideh. Transfer all of the strained solids to the mixing bowl with the meat.

8. Use a potato masher or food mallet to smash and press the solids into a paste. Add broth as needed, to smooth out the paste. It should have the consistency of Mexican refried beans. Adjust the seasoning to taste by adding more salt or more limoo omami (the powdered kind).

Recipe tips and FAQs

The delicious bone broth of abgusht is tangy. To serve, fill a bowl with bite-size pieces of sangak or lavash then pour the broth in. Let it soften for a minute or two then enjoy.

The meat purée, the goosht koobideh, is served along with it. Again, it is served with more flat bread, torshi (Persian pickled vegetables), radishes and fresh herbs (sabzi khordan). You make small hand size sandwiches by spreading the purée on a small square of bread and topped with torshi and herbs.

Simple yet so flavorful and incredibly satisfying.

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