Abgusht

I found this recipe in a novel I read a few years ago called Pomegrante Soup. I modified this recipe from one with Lamb in it that they made in the book.

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1-2 onions, chopped

boneless chicken of your choice ( I like to use some breast meat and some thighs)

1tsp Tumeric

sauté the above, then add:

1 tsp Paprika

1 c. yellow split peas, rinsed well

8c water (about)

chopped carrots

3-6 average size potatoes chopped, Yukon gold is nice

2tsp salt (I am not usually a salt person, but this recipe really benefits from it)

1tsp black pepper

1-2 tomatoes chopped or some tomato paste/sauce

1-2 dried limes (you can get them at Bill’s on West Lake Street)

a pinch of saffron threads dissolved in a few TBLSP hot water

1tsp ground cardamom

1tsp ground cinnamon

1tsp ground cumin

Then cook in a big pot for 1-2hours.

Squeeze and remove dried limes, then mash or food process the stew when cooled for best texture and flavor dispersal.