Classic Vegetarian Persian Aabgoosht (Aabgoosht-e Giahi)
"Experience the soul-warming depths of ancient Persia with this protein-packed, meat-free reimagining of the classic one-pot Dizi."
Instructions
Drain the soaked wheat and beans. Place them in a large pot, cover with fresh water, and simmer gently for 2 to 3 hours until completely tender.
While the grains and beans cook, melt the butter in a pan over medium heat. Add the prepared soy protein and lightly sauté until aromatic.
Season the soy protein with turmeric, salt, red pepper, and cinnamon, stirring well to evenly coat.
Add the chopped onions and tomato paste to the pan. Sauté until the onions soften and the tomato paste darkens slightly, developing a rich flavor.
Transfer the soy mixture to the pot with the cooked wheat and beans. Add the whole potatoes, pureed tomatoes, dried limes, oil, and 8 cups of water.
Simmer the stew over low heat until the potatoes are tender and the broth becomes rich and well balanced, about 45–60 minutes.
For traditional serving, strain the broth into bowls. Mash the remaining solids until smooth and serve separately, accompanied by fresh herbs and warm Persian bread.