Persian Chicken Soup: Abgosht

Abgosht literally means water of meat in Farsi, being half Persian I've been exposed to the wonderful flavors of the middle east. Its translation is funny, but so simple and satisfying to create. First you want to saute some white onions in tumeric and cumin, next fill the pot half way full with water and add in a tablespoon of chicken consume, you don't have to add it in, but you can if you like. Using a whole chicken, place that into the pot as well, about a full cup of dried garbanzo beans and 3 dried lemons. For the lemons you want to stab each one about 3 times using a knife so the flavor of the bitter lemon gets into the soup. After boiling everything for about 3 hours or so your entire soup has a booming flavor of chicken. People usually serve the soup in one bowl and the chicken in another, but you can do it whatever way you like!




Similar soup, but with a type of meatball called Gondi already posted on the blog





Cooking With Style

SARIT