Abghoost and Tahdig
I first had vegan abghoost at a small restaurant, Shiraz Shish Kabob, in the otherwise not too vegan-friendly College Station, TX. The Iranian stew was served separately from its saffron-scented cooking broth and was a hearty mixture of beans and potatoes, yum! My recipe was inspired from some of the lamb-based recipes I found browsing online...I also found a herb-based abghoost that is tinted green from parsley, cilantro, and green onion. That version of course, is now on my to-cook list.
At Shiraz, the stew was served along side delicious rice (see pic at the bottom for how that dish looked). For my recreation I wanted to take my meal a step further and try to create tahdig, a crunchy-bottom rice that I remember my neighbors making for dinner when I was a kid. I followed this recipe for the tahdig and of course substituted vegan butter. It was difficult to get the crunchy bits off the pan. I think you're supposed to invert it and it should come off like a cake would slip from its baking pan...I did manage to scrape off some crunch and it was indeed the prized piece of this nice salty rice.
Abghoost
1 can chickpeas (drained, rinsed)
1 can cannelini beans (drained, rinsed)
4 medium russet potatoes (peeled, chopped small)
4 medium tomatoes on-the-vine (chopped, seeds removed)
1 medium onion (chopped)
4-5 cloves garlic (minced)
1 large lemon (juice of)
cilantro and cherry tomatoes (optional garnish)
1/2 tsp white pepper
1/2 tsp turmeric
3/4 to 1 1/2 tsp curry powder (depending on taste)
1/3 tsp cinnamon
3/4 tsp paprika
large pinch saffron
3 Tbsp tomato paste + 1/2 C water
1 cube Not-so-Beef Bouillon + 2 C boiling water
salt, to taste
fresh ground black pepper, to taste
EVOO
0. In a measuring cup add bouillon and boiling water, stir well to make your broth. Add saffron threads, stir, and set aside.
1. In a large stockpot add a few tsps of oil and bring to a medium heat. Add onions and cook until translucent, stirring occassionally.
2. Add garlic and cook another 1-2 minutes, stirring frequently and being careful not to burn. Add dry spice mixture: turmeric, curry powder, cinnamon, paprika, and white pepper. Stir well for 30 seconds.
3. Slowly add broth. Add beans, potatoes, tomatoes, and tomato paste. Add a little salt and pepper. Cover, bring to a boil, and then simmer on low for 30-35 minutes. Adding more water if necessary.
4. Taste and add more salt and pepper if desired. Add lemon juice and immediately take off heat.
5. Let cool a few minutes and carefully pour through a colander over another bowl so that the bowl catches the liquid broth. Transfer the solids back to the stockpot and mash with a potato masher until it is a chunky paste.
6. Spoon broth into small bowl and serve stew alongside the tahdig. Serve with fresh cilantro and chopped cherry tomato.
At Shiraz, the stew was served along side delicious rice (see pic at the bottom for how that dish looked). For my recreation I wanted to take my meal a step further and try to create tahdig, a crunchy-bottom rice that I remember my neighbors making for dinner when I was a kid. I followed this recipe for the tahdig and of course substituted vegan butter. It was difficult to get the crunchy bits off the pan. I think you're supposed to invert it and it should come off like a cake would slip from its baking pan...I did manage to scrape off some crunch and it was indeed the prized piece of this nice salty rice.
Abghoost
1 can chickpeas (drained, rinsed)
1 can cannelini beans (drained, rinsed)
4 medium russet potatoes (peeled, chopped small)
4 medium tomatoes on-the-vine (chopped, seeds removed)
1 medium onion (chopped)
4-5 cloves garlic (minced)
1 large lemon (juice of)
cilantro and cherry tomatoes (optional garnish)
1/2 tsp white pepper
1/2 tsp turmeric
3/4 to 1 1/2 tsp curry powder (depending on taste)
1/3 tsp cinnamon
3/4 tsp paprika
large pinch saffron
3 Tbsp tomato paste + 1/2 C water
1 cube Not-so-Beef Bouillon + 2 C boiling water
salt, to taste
fresh ground black pepper, to taste
EVOO
0. In a measuring cup add bouillon and boiling water, stir well to make your broth. Add saffron threads, stir, and set aside.
1. In a large stockpot add a few tsps of oil and bring to a medium heat. Add onions and cook until translucent, stirring occassionally.
2. Add garlic and cook another 1-2 minutes, stirring frequently and being careful not to burn. Add dry spice mixture: turmeric, curry powder, cinnamon, paprika, and white pepper. Stir well for 30 seconds.
3. Slowly add broth. Add beans, potatoes, tomatoes, and tomato paste. Add a little salt and pepper. Cover, bring to a boil, and then simmer on low for 30-35 minutes. Adding more water if necessary.
4. Taste and add more salt and pepper if desired. Add lemon juice and immediately take off heat.
5. Let cool a few minutes and carefully pour through a colander over another bowl so that the bowl catches the liquid broth. Transfer the solids back to the stockpot and mash with a potato masher until it is a chunky paste.
6. Spoon broth into small bowl and serve stew alongside the tahdig. Serve with fresh cilantro and chopped cherry tomato.
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| My delicious abghoost and tahdig |
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| The original dish from Shiraz Shish Kabob. I think I made a pretty great recreation! |
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