Soup-E Laboo (Beet Soup)

I decided to make a creamy bean soup! This specific soup is mainly made with white beans (navy beans to be more precise). I used some saved chicken stock that had some tomato paste in it, which gave my soup a bit of an orange/red tint.

This is a favorite Persian recipe in Iran. It’s usually made using Bulgur (quick-forming wheat found in Middle Eastern grocery stores), but I have used something else as my quick-forming wheat in this recipe that is super easy to find in standard grocery stores: 1-minute Quaker Oatmeal! I also used turkey breast and turkey leg (in two separate pots) when I made this. It’s probably much easier to use turkey breast, since separating meat off the turkey leg can be difficult. (Many people also use lamb, beef, or chicken breast for their Haleem).

Many times Abgoosht is referred to as Dizi, but this has to do with the dish it is cooked in. For many of us we use pots, slow cookers, or even pressure cookers for convenience and the amount of time we have. The traditional recipe for Abgoosht is what I am sharing with you here.