Lamb and bean stew (Abgousht) from Sofreh: A Contemporary Approach to Classic Persian Cuisine (page 138) by Nasim Alikhani and Theresa Gambacorta

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Notes about this recipe

  • Eat Your Books

    Can substitute russet potatoes for Yukon Gold potatoes, and lamb rib meat for lamb neck. Soak dried chickpeas and dried beans for at least four hours and up to overnight. You may use the Sofreh house pickles recipe on p. 253.

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