🇮🇷 Iran recipe
Dizi (Abgoosht)
Dizi, also known as Abgoosht, is one of the oldest and most traditional dishes in Persian cuisine, a lamb and chickpea stew that is uniquely served in two distinct courses from a single pot. The rich, golden broth is strained and served first as a soup with pieces of flatbread, and then the remaining meat, chickpeas, beans, and potatoes are mashed together with a special pestle into a thick, hearty paste called goosht-e koobideh.
Prep30 mins + overnight soak
Cook2 hrs 30 mins
Serves4
Difficultymedium
Ingredients
- 500g bone-in lamb shoulder or shank, cut into large pieces
- 200g dried chickpeas, soaked overnight
- 100g dried white beans, soaked overnight
- 2 medium potatoes, peeled and quartered
- 2 medium tomatoes, quartered
- 1 large onion, quartered
- 2 tablespoons tomato paste
- 1 teaspoon ground turmeric
- 1 cinnamon stick
- 1 whole dried Persian lime, pierced
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 440
- Protein
- 29 g
- Carbs
- 30 g
- Fat
- 22 g
