Notice: Function add_theme_support( 'html5' ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /var/www/wp-includes/functions.php on line 5835
Cook Time: About 2½ hours
Serves 4-5
Recipe type: Stew
Cuisine: Azeri/Persian
  • 2 ½ - 3 pounds bone-in beef short ribs, about 5 large meaty ones
  • 1 medium yellow onion, peeled and diced
  • 1 tsp ground turmeric
  • ½ tsp ground black pepper
  • 5 large garlic cloves, peeled
  • 2 ½ cups water
  • 1 ¼ tsp kosher salt
  • 1 TBSP plus 1 tsp tomato paste
  • 2 ½ cups home-cooked garbanzo beans, or drained canned beans
  • 5 ounces fresh small okra (optional)
  • 2 Roma tomatoes, halved
  • 1 cup ghooreh (unripe sour grapes) (may substitue with 3-4 Persian dried lime)
  • 12 ounces white potatoes, peeled and cut into 1 ½ inch chunks
  • ½ cup medium-diced green bell pepper (optional)
  • ¼ tsp saffron powder (optional)
  • Pieces of Sangak or pita bread for “Tileet,”or broth soup
  1. Trim all the external fat from the short ribs. Place the ribs in a bowl and cover with cold water. Let it sit until the other prep work is done. Adding cold water helps drain some of the blood that is in the meat and gives it a nice pink color and a better taste. Drain and discard the water before adding the ribs to the pot.
  2. In a medium dutch oven, or a stockpot with a heavy lid that will not allow too much moisture loss, add the short ribs, diced onion, ground turmeric, ground black pepper, garlic cloves, and water. Bring it to a boil, then reduce the heat to medium low and cook covered for 1 ½ -2 hours, or until the ribs are very tender and fall off the bone. Pull the bones off the meat and discard.
  3. Select small green okra when buying; the larger ones will be woody and not as tender. Wash and drain the okra, remove the tip and stem. If the okra is larger than 2 inches long, cut into 2-inch pieces. Set aside.
  4. Add salt and tomato paste to the pot . Use a spoon to stir the tomato paste around in the broth until it dissolves completely.
  5. Add the cooked garbanzo beans, okra, ghooreh (sour grapes), diced green pepper, halved tomatoes, and cut potatoes to the pot.
  6. Sprinkle ¼ tsp optional saffron powder over the ingredients.
  7. Bring the ingredients to a boil then reduce the heat to medium low, cover and cook for about one hour. There should be about 1 ½ cups of broth after everything is nice and tender. This broth will be used to make “Tileet,” or broth soup with flat bread. Add more water as needed but if you add it at the end, bring it to a boil, then reduce the heat to medium low and cook for an extra 10 minutes so the broth does not taste watered down.
  8. Fill ⅓ of a medium bowl with bite size pieces of Sangak (Persian flat bread) or pita bread. Set aside.
  9. To serve the Abgoosht: Use a slotted spoon to transfer the ingredients to a serving platter leaving as much broth in the pot as possible. Pour all the broth over the bread pieces in the bowl and toss to coat and serve immediately.
  10. Serve the rest of the Abgoosht ingredients (either whole or mashed) with additional toasted flat bread, wedges of raw red or white onions, Sabzi Khordan (fresh herbs), Torshi (pickled vegetables).
Unripe Sour Grapes (Ghooreh): You may find fresh sour grapes in Persian or Middle Eastern markets during the early summer months, or purchase them frozen or pickled in the same markets year round.
Limoo amaniis dried Perisan lime and is sold in Persian markets as whole dried limes that may be used in two forms: Either crush them with a nut cracker and remove the seeds, or use whole and soak in hot water for 5 minutes, before adding them to Abgoosht at the same time that the recipe calls for the unripe sour grapes.
Recipe by Persian Mama at