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Ab Gusht (Persian Stew) Recipe

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This recipe for Ab Gusht (Persian Stew), by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Meredith DeVoe
Added: Tuesday, March 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. red beans, washed and sorted
1 lb. chopped or ground meat
1 c. each garbanzos (chick peas)
One large chopped onion
Juice of one lemon
Pinch of grated lemon zest
1 tbsp. curry powder (or to taste)
4-6 medium scrubbed potatoes
1 small can tomato paste
1-2 cloves garlic, chopped
Salt and pepper to taste

Directions:
Directions:
Wash, sort and soak red beans. Place meat (beef or lamb), lemon juice, zest, and beans in the pressure cooker with curry powder and enough water to come to one inch over the beans. Bring to pressure and cook for one hour. Let cool until pressure is released. Check that the chick peas are cooked. Add remaining ingredients to the pot and simmer 30 minutes or so, until the potatoes are cooked through. Season to taste.

Personal Notes:
Personal Notes:
Our Iranian friends, the Rahmanis, made this stew on a camping trip. Everything went into a heavy pot in the coals of the fire, where it simmered for hours. When we returned from a hike, we ate this stew with pita bread and radishes- including the tops, which are edible. I adapted the stew for the pressure cooker, which saves time and gas. It would also go well in a crock pot. Also the original recipe used tiny, dried lemons from Iran, whole.

 

 

 

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