Dizi (Abgoosht) (آبگوشت (abgoosht))
Overview
Abgoosht, often called dizi after the stone pot it is cooked in, is a traditional Persian lamb and legume soup. Lamb on the bone, chickpeas and white beans are simmered slowly with onion, turmeric and dried lime, then potatoes and tomatoes are added. It is eaten in two stages: first the broth is poured over torn flatbread in a bowl, then the meat, legumes and potatoes are mashed into a coarse paste called gusht kubideh and eaten with bread, pickles, onion and herbs. It is filling and is a classic meal in traditional Iranian eateries.
Pictures
History
Abgoosht means meat water in Persian, and it has been a working people's meal in Iran for centuries. Traditional restaurants called dizi sara serve it in individual stone pots with the pestle used for mashing. Many Iranian families make it at home for weekend lunches. Preparing and mashing it at the table is part of the experience, and the ritual is often explained to first-time visitors.
Main ingredients
Lamb, chickpeas, white beans, potatoes, tomato, dried lime. The soup is built on lamb and tomato broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~260 min
Ingredients
- 600 g lamb shank or neck
- 100 g chickpeas, 100 g white beans, soaked
- 2 potatoes, 2 tomatoes, 1 onion
- 1 tsp turmeric, 2 dried limes
- 1 tbsp tomato paste
- flatbread to serve
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer lamb, legumes, onion and turmeric in 2 l water for 2.5 hours.
- Add potatoes, tomatoes, paste and pierced dried limes and cook for 1 hour.
- Strain the broth into bowls with torn bread.
- Mash the solids into a paste and serve on the side.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.