Dizi (Abgoosht): Traditional Iranian Lamb and Chickpea Stew

  • Total time (without soaking) - 4 hours
  • Active preparation - 20 minutes
  • Cooking time - 3.5 hours
  • Servings: 4
  • Country: Iran
Traditional Iranian Dizi (Abgoosht) stew served in two parts: broth with bread and a mash of potatoes, meat, and legumes.

Dizi is the ultimate Persian 'comfort food', historically prepared in small clay pots. To achieve an authentic taste, it's crucial to use fatty, bone-in lamb (sheep's tail fat, dombeh, is often added) and allow it to simmer slowly for a long time.

Dried limes (Limoo Amani) impart the dish's signature smoky sourness. Dizi is ritually consumed in two stages, often accompanied by fresh Sangak bread and a platter of fresh herbs (Sabzi Khordan).

Ingredients

Core Ingredients

  • 700 g bone-in lamb meat (e.g., neck, shank, or ribs)
  • 0.5 cups chickpeas, dried, soaked overnight
  • 0.5 cups white beans (e.g., navy or cannellini), dried, soaked overnight
  • 1 piece yellow onion, whole, peeled
  • 2 large pieces potatoes, peeled, whole or halved
  • 2 medium pieces tomatoes, whole or halved

Seasoning and Flavour

  • 3 pieces Limoo Amani (dried black limes), pierced with a fork
  • 2 tbsp tomato paste
  • 1.5 tsp ground turmeric
  • to taste salt, black pepper
  • 10 cups water

For Serving

  • for dipping Sangak or other Persian flatbread
  • for serving Sabzi Khordan (fresh herbs: parsley, basil, mint)
  • for serving Torshi (mixed pickles)

Instructions

Step 1: Preparing the Base (Long Cook)

Soak the chickpeas and beans overnight. Drain and rinse in the morning.

In a large pot or Dizi vessel, place the lamb, chickpeas, white beans, whole onion, turmeric, and pepper. Cover with cold water (about 10 cups).

Bring to a boil and skim off any foam that rises to the surface.

Reduce the heat to the lowest setting and simmer covered for 2.5 hours. The cook should be gentle and slow.

Add boiling water during cooking if necessary to keep the contents covered.

Step 2: Adding Vegetables and Seasoning

After 2.5 hours, add the Limoo Amani, whole potatoes, whole tomatoes, and tomato paste to the stew. Add salt.

Cover and cook for 1 more hour, or until all ingredients are very tender and the lamb meat is falling off the bone.

Taste and adjust seasoning with salt, pepper, or lime juice if you did not use Limoo Amani.

Step 3: Serving (Phase 1: Tileet)

Dizi is served in two steps. First, separate the liquid portion (the broth). Carefully use a slotted spoon to remove the meat, vegetables, and legumes into a large mixing bowl and set aside.

Ladle the broth (Tileet) into separate soup bowls. Tear pieces of Sangak (or other bread) and let them soak in the hot broth. Serve immediately as the first course.

Step 4: Serving (Phase 2: Goosht Koobideh)

Remove the bones and dried limes from the reserved meat mixture.

Mash the mixture (meat, potatoes, beans, chickpeas). Traditionally, a pestle (goosht koob) is used, but a sturdy potato masher is sufficient. The mixture should have the consistency of a lumpy, thick paste.

Serve the mashed mixture (Goosht Koobideh) on a plate as the second course. Eat with more bread, Sabzi Khordan, raw onion slices, and mixed pickles (Torshi).