Kermani Abgusht

Abgoosht is an Iranian and Iraqi stew. It is also called Dizi, which refers to the traditional stone crocks it is served in. Some describe it as a "hearty mutton soup thickened with chickpeas.

Ingredients:

50 g chickpeas
50 g kidney beans
3 tablespoons unripe grape juice
1 beetroot
1/2 cup dried plum halves
1/2 cup dried apricot halves
1/2 cup dried prunes
1/2 cup cherry plums, halved
500 g mutton
Salt and powdered black pepper for seasoning

Directions:

Chop up the beetroot and then clean chickpeas and beans. Put chickpeas and beans as well as mutton with enough water in a pot and set over the heat. Allow till the meat is half-cooked. add in chopped beet along with dried fruits: prunes, plums, cherry plums, and apricots ( cut in half). allow til the gravy is thickened ( Don't let all the gravy water evaporate). Season to taste with salt and black pepper powder. Allow to settle on low heat. If the taste is very sweet, you can drizzle in 1 tablespoon unripe grape juice or vinegar. Once the contents are well-done, remove from the heat and transfer into a large bowl. serve hot with bread and plenty of fresh leafy vegetables or pickled vegetables. Bon Appetit!