Abgoosht (an Iranian stew), one of the oldest Iranian dishes, has its roots in shurbah (a general term for soup/stew) and became widely popular on people’s tables from the late Qajar era.

In over a century, this simple dish has transcended the boundaries of an everyday meal to become part of the cultural identity and the Iranian hospitality.

In old coffeehouses, a pot of Abgoosht would simmer simultaneously with storytelling and recitation of Shahnameh, gathering a crowd of people together. This connection between food, stories, and companionship turned Abgoosht into part of the Iranian oral culture.

Abgoosht has now moved from coffeehouses to restaurants, and was even reproduced in semi-prepared and fast-food forms. Today, Abgoosht has created a form of culinary tourism for traditional restaurants, introducing both domestic and foreign tourists to Iranian food culture.

Abgoosht has not yet been officially registered on Iran’s intangible cultural heritage list or UNESCO’s, but many cultural heritage experts consider it an outstanding example of Iranian food culture with the potential for national and even global registration.