The Oldest Iranian Dish( Abgoosht) Cooked in the Rainy day : iranian village life

Hello to all my dear friends from every corner of the world. Greetings to the people of Europe, greetings to the people of Africa, greetings to the people of Asia, and greetings to the people of America and Australia.
I’m here in one of the lush, green villages by the Caspian Sea—where the sea and the forest meet. The rainy weather today, as always, brings even more freshness and vitality to life. My little boys are even more excited to play in the rain, and watching their joy and enthusiasm makes me twice as happy.

Today, under this beautiful rain, I want to make one of the oldest traditional Iranian dishes: Abgoosht (or Dizi). It’s one of the most popular and nutritious foods in Iran, made with meat, chickpeas, potatoes, onions, tomatoes, and a few spices. But you need patience, because it takes time to cook—though the result is absolutely worth it.

My dear friends, I usually try to prepare a type of appetizer—like a pickle or a jam—alongside the main dish, so you can enjoy the video even more. Today, along with the Abgoosht, I decided to make a very popular pickle: stuffed eggplant pickle (Bademjan Shekam Por).
For this pickle, we use small eggplants. First, we hollow out a bit of the center, then fill them with a mixture of fragrant herbs, pennyroyal, special pickling spices, garlic, and pomegranate paste or sour plum paste. After filling them, we place them in a jar and fill it completely with vinegar. Then we leave it aside for 2–3 months until it’s ready to eat.
This is a magical combination—very delicious—and you can enjoy it with lunch or dinner.



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Elnaz 😘


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