Green hot pepper Abgusht

Hamedan Province is among those with a great diversity of foods. In addition to the formal recipes tried throughout the country, there are some delicious local cuisines such as Tamashi, and Talakonji. Others includes, Kufta, Beroosh Ash, and Sarkooleh. Here is the recipe for one delicious dish.
Ingredients
Fresh lamb meat, with fat and bones, 500 g
Chickpeas, 2 glasses
Hamedan's Green pepper, 100 g
Potatoes, small-sized, 8 to 10 nos
Tomatoes, medium, pureed and sautéed, 6 nos
Garlic cloves, medium, 2 nos, if desired
Green Caraway, 1 tbsp
Fresh ginger, grated, 1 tsp
Lemon juice, as per taste
Salt and turmeric for seasoning
Procedure
Soak chickpeas in water for a couple of hours. Change its water several times. Once the time is spent, strain and keep aside.
Put in a pot meat pieces along with a wedged onion and enough water and increase the heat till water is boiling. Remove the white bubbles from the meat on top of the pot. Add in the drained chickpeas, green caraway, sautéed tomato puree, a pinch of turmeric, garlic, and grated ginger.
Once the stock started simmering again, put the lid on, reduce the flame to low and give it 2 hours to cook.
The image of pepper below is originally grown in Hamedan. Of course, the plant is cultivated in other parts of the country. It is also known as Kababi Pepper. There are two types available, one extremely hot, the other very sweet. Usually, it's hot type is tried in the cuisine.
To avoid the bitter taste as a result of hot peppers, you should apply blanching method; pour some water inside a pot and bring into a boil. Then, ad enough salt till it becomes entirely salty. Simultaneously take a bowl of extremely chilled water, you are recommended to apply a few cubes of ice too.
Once it started boiling, put in the washed and dry peppers and after 30 to 40 second, drain its water. Immediately put the peppers into the bowl of chilled water with cubes. Allow them there for 2 to 3 minutes. Do this twice till the bitter flavor of the peppers is entirely removed.
To avoid making salted water twice, you'd better put the peppers inside a colander and put them along with the collapse derby inside the boiling water.
After 2 hours when the ingredients are half-cooked, add in the processed peppers. Put the lid of the pot half-open. Check the gravy and in case you feel the water is not enough, pour in some boiling water. In the last stage, wash the potatoes clean and put in the pot without removing their skin. Remove the fat from the pot. Grate the remaining onion, mash the fat with a masher or any appropriate utensil and mix with the grated onion. Put the mixture back into the pot. Adjust the seasoning, especially the salt.
Once serving, drizzle in drops of lemon juice, if desired. Transfer to a proper dish and serve with fresh Persian bread, pickles, and fresh herbs like basil. Bon Appetit!
Cooking points,
To freeze the green beans, fava beans, green peas, sweet corns, okra and products like theses, you can use this method which is a kind of electric shock.
The amount of water should be enough to cover the ingredients completely. If you ever need to add water, use boiling water.
In the original recipe of this Abgusht ( gravy) chickpeas are used. But if desired, you can apply 1 glass chickpeas plus 1 glass white beans.
Putting the lid half-open after adding the pepper is only to prevent the dish from getting a bitter taste.
Note,
Since the cuisine is really hot, those who are allergic or suffer from a stomach discomfort are not recommended to try it.
Also kids under 10 years old should avoid it.