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Persian Abgusht

1 lb. stew beef
1 lg. onion (chopped)
salt and pepper to taste
1/2 tsp tumeric
1/2 tsp saffron
1-2 large potatoes
1/2 cup chick peas
2 tomatoes
1 chopped eggplant (optional)
Water

Put everything in a large pot and simmer for 1-1/2 to 2 hours on
a low setting. Add salt and pepper to taste and any other favorite
soup flavorings. Make sure there is plenty of water. when done,
the water will have the consistency of a thick soup and the other
ingredients will be well cooked.

It can be eaten as a soup - however, traditionally, and the way we
like it best - is to strain the broth and set aside. Smash the
solid ingredients into a thick paste with a potatoe masher and
serve on a separate plate. Serve the soup in bowls. Eat the soup
with spoon and eat the paste on pita bread. We also use a condiment
called Torshi which is a persian type of pickled relish - usually
sour. Yummy and very filling.

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