Dooguleh Dodar Abgusht ( gravy)

Dooguleh Dodar Abgusht or Dooghdar Abgusht which is called Dooguleh Dodar among the Araki and
Lorestani is a traditional cuisine in Markazi and Lorestan Provinces. In Lorestan, it is also known as Kashk
Lori Abgusht. In Arak, white beets are also added to the recipe.
Recipe 1, made in Lorestan
Mutton with bones, 500 g
Chickpeas and white beans, 2 cups
Fried eggplants, 2 nos
Onion, large, 1 no
Garlic cloves, 4 nos
Kashk, a diary product used in Persian cuisine, 250 g
Salt, turmeric and dried mint leaves, as require
Liquid Oil, as required
Procedure
Soak chickpeas and white beans overnight. Drain the water and wash them. Pour 5 cups of water inside
a pot along with soaked chickpeas, beans, mutton, salt and chopped onion and garlic and let it cook
well. After one hour, sprinkle in turmeric powder. Half an hour before removing from heat, add in fried
eggplants. At the end, pour in Kashk and let it boil. Separately sauté dried mint in a little oil and add
into the gravy. Once it is well-done, pour it's thin gravy in separate bowls. Crush together meat,
eggplants, chickpeas and beans. Serve with bread (Sangak) as well as herbs like basil, parsley, tarragon, pennyroyal, origany and the like.
Recipe 2, Araki version
Ingredients for 6 to 8
Mutton ribs or lamb neck, 1 kg
Eggplants, thin, peeled and fried, 5 nos
Chickpeas and white beans, 1 glass altogether
Stew or gravy spices and turmeric, as per taste
Thick boiled Kashk, 350 g
Fried mint powder, plus fried chopped onions and garlic, for garnishing
White Beet, chopped, 2 nos
Procedure
Put together meat, chopped onions, turmeric and spices in a pot and add in pre-soaked
chickpeas and beans. Don't cover the pot and let it cook.
To this add cubed beets and let them cook too. At the end, add fried eggplants and check the salt.
Once beets and Eggplants pieces are done, pour in Kashk and let it boil. Convert to a desired
dish and garnish with fried mints powder, garlic and onions. It is ready to serve.