Aabgoosht is one of the most popular and traditional Iranian dishes rooted in ancient Persian cuisine. This dish is made with lamb, rice, vegetables, legumes, limes and spices.

Aabgoosht existed during the Achaemenid era. At that time, this dish was prepared with beef. In the Sassanid era, aabgoosht was also very common.

This dish has been referred to in ancient Iranian cookbooks such as Kitab al-Tabikh. At that time, aabgoosht was also called aab josh which meant boiled water.

After the advent of Islam in Iran, aabgoosht remained among the common dishes of ordinary people and even upper classes of society like kings and royals.

It has been mentioned as one of the common dishes in Islamic era cookbooks and recipes.

In summary, it can be said that aabgoosht is a dish with a very long history in Iranian cuisine that has maintained its popularity from ancient times until today.

Aabgoosht is one of the popular and traditional Iranian dishes that has a very long history in the food culture of the Iranian people.

Traditionally, aabgoosht is made with lamb, rice, split peas, turmeric, cinnamon and limes. In cooking aabgoosht, the meat is boiled with other ingredients for a long time (around 3 to 5 hours) until the meat becomes very tender.

The historical origins of aabgoosht date back to ancient times. In ancient times, ancient Iranians would boil meat for a long time to make it tender.

In ancient Iranian historical and literary texts such as Ferdowsi’s Shahnameh, there are references to a dish called aabgoosht very similar to modern day aabgoosht.

In the Sassanid era, cooking aabgoosht was common and they would make it for lavish Sassanid ceremonies and feasts.

In later periods like the Safavid and Qajar eras, aabgoosht became one of the popular dishes and cooks upgraded the cooking methods.

During the Qajar era, due to contact with other cultures, new spices and additives were added to aabgoosht.

Today, aabgoosht remains one of the most popular and widely consumed dishes in Iranian food culture.

Therefore, aabgoosht is considered an authentic and ancient dish in Iran that has been used since ancient times and its popularity persists to this day.

Aabgoosht is one of the popular dishes throughout Iran, but cooking methods and ingredients used in aabgoosht vary across different parts of Iran.

Some of the differences of aabgoosht in different cities of Iran are:

In Tehran, lamb and chicken are usually used for aabgoosht. Spices include turmeric, black pepper and cinnamon.

In Isfahan, beef is mostly used for aabgoosht and plums are added to it. Spices like ginger and cardamom are also used.

In Shiraz, aabgoosht is usually made with goat meat and by adding Omani limes. The use of saffron is also common in Shiraz aabgoosht.

In Mashhad and Khorasan, it is customary to make aabgoosht with lamb and add barberries.

In Gilan and Mazandaran, aabgoosht is usually made with fresh fish and local rice is added to it.

In Kerman, aabgoosht is prepared with camel meat and saffron is added.

In general, it can be said that the type of meat, spices and cooking method of aabgoosht varies across different cities and regions of Iran, reflecting the local culture and taste of people of each region.

The following can be used alongside aabgoosht:

Yogurt: Various yogurts like plain, low fat, sour and cucumber yogurt complement the taste of aabgoosht well.

Pickles: Different pickles like cucumber, pomegranate, kale, tomato and carrot pickles pair well with aabgoosht.

Olives: Various olives like green, black, cured and cracked olives are served with aabgoosht.

Vegetables: Vegetables like lettuce, cucumber, tomato, parsley, mint, etc.

Lime sauce: Lime sour sauce gives a nice aroma and taste to the dish.

Garlic sauce: The specialized garlic sauce for aabgoosht that has an amazing taste.

Limes: Limes enhance the taste of aabgoosht.

Bread: Various breads like lavash, taftun, barbari and sangak.

The choice depends on personal taste and they can be consumed in combinations as well.

Regarding choosing aabgoosht for serving several people, a few points can be mentioned:

Aabgoosht is suitable for parties and serving several people since it has a delicious and widely popular taste enjoyed by different people.

For serving several people, lamb is usually used as it is cheaper compared to beef and chicken, and a large amount of meat goes into aabgoosht.

For group aabgoosht, it is better to use meat cuts like breast and leg which have more tender and delicious meat.

Various vegetables, fruits and salads can be prepared alongside aabgoosht for group servings.

It is suggested to serve aabgoosht with fresh authentic lavash bread so guests enjoy it more.

Serving doogh and the yogurt of guests’ choice complements the taste and aroma of the aabgoosht.

Overall, aabgoosht is a suitable, delicious and economical dish for entertaining guests.

Aabgoosht is one of the popular and traditional dishes in Asian countries. However, there is no comprehensive and accurate statistic available on the exact popularity of aabgoosht in Asia.

However, based on evidence, it can be said that aabgoosht is among the favorite dishes in the following countries:

Iran: Aabgoosht is one of the most popular traditional Iranian dishes with many fans.

Afghanistan: Aabgoosht makes up an important part of Afghan cuisine.

Turkey: Aabgoosht is mostly known as crow’s aabgoosht in Turkey and is very popular.

Pakistan: Aabgoosht is also a common and popular dish in Pakistan.

Central Asia: In Central Asian countries like Uzbekistan, Tajikistan, etc. aabgoosht has a special status.

In summary, it can be said that aabgoosht is one of the very popular dishes among Asian nations and is considered a traditional and indigenous food in many of these countries.

Aabgoosht is a dish with a very long history in the cooking culture of Iran.

The historical origins of aabgoosht date back to ancient times. At that time, ancient Iranians would boil meat for a long time to make it tender.

In ancient Iranian historical and literary texts like Ferdowsi’s Shahnameh, references have been made to a dish called aabgoosht.

In the Sassanid era, cooking aabgoosht was common and they would make it for lavish Sassanid ceremonies and feasts.

In later periods like the Safavid and Qajar eras, aabgoosht became a popular dish and cooks upgraded the cooking methods.

During the Qajar era, due to contact with other cultures, new spices and additives were added to aabgoosht.

Today, aabgoosht remains one of the most popular and widely consumed dishes in Iranian food culture.

Therefore, aabgoosht is considered an authentic and ancient dish in Iran that has been used since ancient times and its popularity persists.