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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and thinly slice onions. Fry in oil until slightly golden. | 2. Wash split peas and fry slightly with onions. | 3. Cut meat into small pieces, add to onions and split peas, and fry over medium heat until colour changes. | 4. Add salt, black pepper, and turmeric. | 5. Follow with six glasses of hot water and cook over low heat for about 30 minutes. | 6. The pot should be covered with a tight lid so that little steam escapes during cooking. | 7. Add crushed dried limes or lime juice. | 8. Wash and peel potatoes and add in as well. | 9. Cook over low heat with the pot again tightly covered for another 30 minutes. If necessary, add more hot water during cooking. | 10. When cooked, pour the juice into another container. | 11. With the back of a fork or spoon, fully crush the ingredients and mix well. | 12. Serve both the ingredients and the juice separately with Iranian, middle-eastern, or pita bread. | 13. Rice is not served with aab-goosht. | 14. When eating, cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	600			718502.4	0.0	45124.128	58378.32
pea	50	g	split	21.0	3.775	1.4	0.1
lime	4	cup	dried	-	-	-	-
onion	3			132.0	30.822	3.63	0.33
potato	6			-	-	-	-
cooking oil				-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.