FIRST IRANIAN POPULAR DISHES

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AAB GOOSHT

Aab Goosht (also spelled as Abgoosht or Abgusht) literary is composed of Aab (Water, Soup) and Goosht (meat). But it is a mutton soup made with lamb meat, chickpea (in Persian: Nokhood), dried white beans, peeled onions, tomatoes, turmeric (in Persian: Zard Choobeh), salt, pepper, and sometimes with dried limes (in Persian: Limu Ammani). Aab Goosht is considered as an all-time-meal, though it is mostly served either for lunch or for dinner.

Here are the ingredients of Aab Goosgt as recommended online: '500 grams lamb or beef, 1 cup of chicken peas, 1 cup of dried white beans, 1 medium onion as chopped, 2 medium potatoes as peeled, 2 medium tomatoes, half teaspoon salt, 1 teaspoon turmeric and black pepper'. And here is the method of preparation: 'Wash the meat and put it in a medium size pot, half filled with water, add the peas and beans, the onion, salt, turmeric and pepper and let it cook for 1-2 hours on medium-low heat. Add the potatoes and the tomatoes (they get too soft too soon if you add them at the beginning), and let it cook on low heat until all the ingredients are soft.

Take the pot out, separate the juice from the ingredients and pour the ingredients in a bowl and using a masher (in Persian: Goosht Koob) or something similar, finely mash the whole mixture. Taste a small portion and add more salt and pepper if needed. When the mixture has a smooth texture, it can be served'. The Soup (Aab) is also served in separate bowls; the idea is to mix the soup with small pieces of Iranian bread like Taaftoon or Pita. A small piece of bread as soaked in water or soup is called as Sop (in Persian: Tereed or Tareet) and it is tasteful in some culture.

The original form of this meal is referred to as Deezi, aka Dizi, which is served in a bowl. Michelle who tried Deezi in a restaurant in San Francisco (USA) wrote that, 'They bring out an empty bowl and a metal tall bowl with lamb, tomatoes, herbs, lamb broth, beans, and more. First you pour the juice out into the empty bowl. Leave a little in the metal bowl. Then, you take the pestle and start smoothing away. The Lamb is so tender, and everything just mashes together.

You can eat it all'.

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EPILOGUE

In addition to Chelow Kebab, Kalleh Pacheh, and Aab Goosht there are many other popular dishes in Iran, i.e., Beryooni, aka Beryani (in Isfahan), Baghalaa Ghategh and Mirza Ghassemi (in Gilan), Ghormeh Sabzi, Dampokht, Dolmeh, Chelow Khoresht-e Baademjan, Chelow Khoresht-e Fessenjan, Joojeh Kebab, Shirin Polow, Zeresk Polow, Keshmish Polow, Sabzi Polow va Maahi, Tah Cheen, Kebab-e Barreh, Toss Kebab, Chelow Morgh, Khaagineh, Shir Berenj, Sholeh Zard, Aash Reshteh, and Halim (in most places of the country) and many many more.