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vegan, plant-based, Iranian, Persian soup, abgoosht

Vegan Abgoosht (Persian Meat Stew without the Meat)

  • Author: Plant-Based Persian
  • Total Time: 1 hour 40 minutes
  • Yield: 2 1x
  • Diet: Vegan


A Persian meat stew, without the meat. 


Units Scale
  • 2 Russet potatoes (washed, peeled, and roughly chopped)
  • 2 soft and ripe tomatoes (washed, stem removed, and roughly chopped)
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 cup dry black-eyed peas or chickpeas (soaked in water for 1-2 hours before cooking)
  • 1 tsp. turmeric
  • 1/4 tsp. pepper
  • 1 tsp. salt
  • 1 tsp. cooking oil
  • Vegetable broth to cover the ingredients (about 4 cups)


  1. Add all ingredients to a medium pot, cover, and bring to a boil.
  2. Reduce heat to medium, and cook for 1.5 to 2 hours, stirring occasionally, until tender and blended. Keep an eye and add water/broth as needed.
  3. Remove any large tomato skins from the stew before serving.
  • Prep Time: 10 minutes
  • Cook Time: 90 minutes
  • Category: Main Course
  • Cuisine: Persian/Iranian

Keywords: Vegan, Plant-based, Persian, Iranian, Soup