Chickpeas is one of the most important raw materials for preparing Iranian abgoosht. This product is made from premium, large-caliber chickpeas specifically selected for Abgoosht (traditional Persian meat stew). After being fully cooked, the chickpeas are packaged under sterile conditions. The result is a ready-to-eat product with a consistent texture and reliable quality. The heat treatment process adheres to strict food safety standards, ensuring a long shelf life without the need for preservatives.

The distinctive features of chickpea  are:

Size and texture:

Broth peas are bigger than normal peas and after cooking, they get a soft texture. This feature makes it mix well with other broth ingredients.

Taste:

The mild and buttery flavor of chickpea makes the food taste better.

High protein content:

Chickpeas are a good source of vegetable protein, which is very important for strengthening the nutritional value of abgoosht.

Nutritional properties:

Chickpeas are rich in fiber, B vitamins, iron, and minerals that help with better digestion, increase energy, and strengthen the immune system.

Key Advantages:

• Eliminates prep time: No need for soaking or long cooking hours.
• Energy-efficient: Reduces cooking energy consumption at home.
• Consistent quality: Guaranteed quality with every use.
• Versatility: Fully prepared and ready to be used in a variety of traditional and modern dishes.

This product is not limited to Abgoosht; it is a versatile ingredient for a wide range of recipes:

• Traditional Abgoosht: Faster than ever.
• Homemade Hummus: Simply blend with a mixer.
• Chickpea Salad: Toss with fresh vegetables and olive oil.
• Chickpea & Mushroom Stew: Perfect for a light dinner.
• Nutritional Boost: Easily add to soups and Ash (thick Persian soups) to increase protein content.

History:

The canning process dates back to the late 18th century in France when the Emperor Napoleon Bonaparte, concerned about keeping his armies fed, offered a cash prize to whoever could develop a reliable method of food preservation. Nicholas Appert conceived the idea of preserving food in bottles. After 15 years of experimentation, he realized if food is sufficiently heated and sealed in an airtight container, it will not spoil.
An Englishman, Peter Durand, took the process one step further and developed a method of sealing food in unbreakable tin containers. As more and more of the world was explored, and as provisioning armies took on greater importance, the demand for canned foods grew.

“Mahram Canned Products were first produced in 1983, adding convenience and quality to Iranian family cooking.”