Multicooker Abgoosht

Name: Multicooker Abgoosht
Yield: Serves 6
Cuisine: Middle Eastern
Ingredients: 1½ tablespoons, table salt for brining; 8 ounces (1¼ cups), dried chickpeas, picked over and rinsed; 2 pounds, lamb shoulder chops (blade or round bone), ¾ to 1 inch thick, trimmed; 1 pound, Yukon Gold potatoes, peeled and quartered; 2 , tomatoes, cored and quartered; 1 , yellow onion, quartered; 2 , limu omani; 1 tablespoon, tomato paste; 2 , garlic cloves, lightly crushed and peeled; 2 teaspoons, table salt; 1 teaspoon, pepper; 1 teaspoon, ground turmeric; ½ , cinnamon stick; Pinch , saffron threads; 3 cups, fresh dill, mint, and/or tarragon leaves; 4 , scallions, sliced thin; 8 , radishes, trimmed and sliced thin; 1 , small red onion, halved and sliced thin; Sangak or, lavash bread

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By Sarah Ewald

Appears in Cook's Illustrated November/December 2021

SERVES6

TIME2 hours, plus 8 hours brining

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WHY THIS RECIPE WORKS

Dating back centuries, abgoosht is a rustic Persian stew consisting of lamb cooked with chickpeas, potatoes, fresh tomato, and onion. Enhanced with warm spices such as turmeric and cinnamon, abgoosht gets its unique flavor from limu omani. ...

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