Aab Ghoosht (Persian Beef Stew)

Prep Time:

90 minutes


4 portions


  • 1lb Shanks (Beef/Bison/lamb)
  • 1 large or 2 medium onions – chopped
  • 1 tbsp. turmeric
  • 2-3 tbsp. tomatoes paste
  • 4-5 chopped tomatoes (1 can chopped)
  • 3 lg potatoes – peeled/cut in quarters
  • 2-3 dried lemons (limo Amani)2 can chickpeas drained/rinsed (or substituted 1 can for white beans)
  • salt/pepper
  • water
  • Vegetable oil (or grapeseed)

Created By

Prepared by Polina Shadman ; Instagram @polinas_nostalgic_treats_


  1. Lightly Sautee chopped onions in vegetable oil; add turmeric, salt
    and pepper
  2. Then add shanks and brown a bit
  3. Add tomatoes and water to just cover the meat and bring to a boil, lower and let the meat cook
  4. Add tomato paste (sautee in some oil or dissolved in hot water), and bring to a boil
  5. Add potatoes
  6. Add dried lemons
  7. Once the potatoes are softened; add the legumes and simmer
  8. There should be broth with the ingredients

Traditional serving: Once the stew is cooked, drain the broth
into a separate pot/bowl. Using a masher, the meat, potatoes, and
beans are mashed into a meat paste (goosht kubideh).

Alternatively, serve in a bowl like chili or spoon over some rice.

Created By

Prepared by Polina Shadman ; Instagram @polinas_nostalgic_treats_