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Persian Abgusht beef, ethnic, indian, lamb, middle east soups, stews 1 lb stew beef or lamb 1 large onion (chopped) 1 salt and pepper to taste 1/2 teaspoon tumerick 1/2 teaspoon saffron 1 2 large potatoes 1/2 cup chick peas 2 tomatoes 1 chopped eggplant (optional) 1 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. From: lmardi@aol.com Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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