دیزی
Dizi (Abgoosht)
Lamb and chickpea broth served in a stone pot — you mash the solids and sip the broth separately.
Prep 20 min · Cook 240 minServes 4Easy
Ingredients
4 pers.
The story behind the dish
Dizi is one of Iran's oldest dishes, named after the small stone pot it cooks in. Eating it is a ritual: broth first with bread, then the mashed meat and beans.
Cooking mode
- 1Simmer lamb, onion, turmeric, chickpeas and beans in 1.5 l water for 3 hours.
- 2Add potatoes, tomatoes and dried limes; cook 1 hour more.
- 3Strain the broth into bowls — soak torn flatbread in it.
- 4Mash the solids with a meat masher (goosht-koob) and serve beside the broth.
Tips & troubleshooting
- ✦Tradition: broth first, then the mash.
- ✦A sprinkle of dried mint and a raw onion on the side are classic.
Rather taste the original?
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