Iran’s most beloved and ubiquitous peasant dish, abgoosht (or “meat water”) is made with inexpensive, bony cuts of meat, which take a back seat to the broth and the sheer ceremony involved in serving it all. Once the stew is cooked, it is divided into two parts: The meat, potatoes and beans are pulled from the stock and mashed into a meat paste, goosht kubideh. Simple to prepare, the dish turns into an occasion for a gathering, as the broth and meat paste are served with piles of warm flatbread, pickles and fresh herbs, palate cleansers that offset the richness of the dish. Featured in: Samin Nosrat’s 10 Essential Persian Recipes.
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Serving Size: 1 recipe (1725g) | ||
Recipe Makes: 1 | ||
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Calories: 713 | ||
Calories from Fat: 70 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 109.1mg | 4 % | |
Potassium 2618.4mg | 69 % | |
Total Carbohydrate 132.8g | 39 % | |
Dietary Fiber 32.9g | 132 % | |
Sugars, other 99.9g | ||
Protein 36g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 713
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