Cooking in clay/stone cookware is one of the oldest culinary methods in Iran, where the clay pot is placed over indirect heat or a slow fire for hours, allowing the ingredients to meld together. Because of its long cooking time and the need for a very hot stove, dizi was often purchased from specialty shops rather than prepared at home. In modern kitchens, the clay pot is now used mostly for serving rather than cooking. Still, this slow-simmered, humble, and deeply satisfying dish continues to nourish the body and soul.
Traditionally, it's served in two parts. First, the flavorful broth is strained into a large bowl or individual bowls and served. Then the remaining ingredients, lamb, potatoes, tomatoes, chickpeas, and beans are all mashed together using a goosht-koob (a traditional meat masher). This mixture is served on the side with raw onions, torshi (pickles), sabzi khordan (fresh herbs), and plain yogurt. Noon sangak is an excellent choice of bread for this dish. Baked in a tanoor (tandoor) over a bed of hot pebbles, sangak's toasty flavor makes it a star of the meal as the stew itself.
Savoring dizi is an experience of togetherness, bonding, and sharing. Whether you are sitting cross-legged on the floor in comfortable clothing around a sofreh (traditional tablecloth) or gathered at a dining table dressed in designer attire, the joy remains the same: indulging in a warm, comforting blend of flavors while enjoying conversation and creating memories. Every time I prepare abgoosht, I remember the scene from Ganj-e Gharoon, an old Iranian film forever etched in my mind. In it, Fardin and Zohouri mash the meat, tap the marrow from the bones, pound a raw onion by hand, and eat abgoosht as they sing and tease Arman! There are many variations of abgoushts, each with its own regional and family traditions. This recipe was passed down from my mother, which I still treasure and often use.
Dizi - Iranian Lamb & Chickpea Soup
Ingredients
Serves 4-6
-3 lamb shanks (about 3 pounds)
-1 cup chickpeas, rinsed, soaked overnight
-1 cup white beans, rinsed, soaked overnight
-2 large onions, peeled, quartered
-4 medium-sized potatoes, peeled and cut in half
-3 medium-sized tomatoes, peeled and cut in half
- 3 whole limoo amani (dried lemons) found in Persian grocery stores
-1/2 tablespoon turmeric
-A pinch of cinnamon
-1 1/2 tablespoons tomato paste
-2 tablespoons vegetable oil
-Salt and pepper to taste
-Water (8 cups)
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Savoring dizi is an experience of togetherness, bonding, and sharing. Whether you are sitting cross-legged on the floor in comfortable clothing around a sofreh (traditional tablecloth) or gathered at a dining table dressed in designer attire, the joy remains the same: indulging in a warm, comforting blend of flavors while enjoying conversation and creating memories. Every time I prepare abgoosht, I remember the scene from Ganj-e Gharoon, an old Iranian film forever etched in my mind. In it, Fardin and Zohouri mash the meat, tap the marrow from the bones, pound a raw onion by hand, and eat abgoosht as they sing and tease Arman! There are many variations of abgoushts, each with its own regional and family traditions. This recipe was passed down from my mother, which I still treasure and often use.
Ingredients
Serves 4-6
-3 lamb shanks (about 3 pounds)
-1 cup chickpeas, rinsed, soaked overnight
-1 cup white beans, rinsed, soaked overnight
-2 large onions, peeled, quartered
-4 medium-sized potatoes, peeled and cut in half
-3 medium-sized tomatoes, peeled and cut in half
- 3 whole limoo amani (dried lemons) found in Persian grocery stores
-1/2 tablespoon turmeric
-A pinch of cinnamon
-1 1/2 tablespoons tomato paste
-2 tablespoons vegetable oil
-Salt and pepper to taste
-Water (8 cups)
Method:
- In a large soup pot, place the lamb shanks and add eight cups of water.
- Bring to a boil over high heat, skimming off any foam that rises to the surface.
- Add the turmeric, cinnamon, limoo amani, onions, chickpeas, beans, salt, and pepper. Cover and cook on medium heat for about 1 hour.
- In a small skillet, heat the oil over medium heat. Sauté the tomato paste briefly to mellow its raw taste.
- Add the sauteed tomato paste, tomatoes, and potatoes to the pot, cover, and continue cooking for another 1 hour or until all ingredients are tender.
- Taste and adjust seasoning. Remove from the heat. Drain the broth through a sieve, discard the bones, and mash the remaining ingredients using a masher until well blended.
To serve: Ladle the broth into a large serving bowl and spoon the meat and potato mixture onto a serving platter. Serve alongside warm bread, pickles, yogurt, and fresh herbs.
Enjoy!
My sister in law made this for me a while back and it was absolutely delicious! Thank you for the recipe ... I will definitely try to make it on my own this weekend and surprise my husband :)
ReplyDeleteLisa
My husband doesn't like lamb. Can I make it with beef?
ReplyDeleteYes, you can make it with beef.
DeleteLook @ that pickled garlic........
ReplyDeleteI can't believe you made this - this is unbelievably awesome! Such a lovely job of it. I'm only super jealous that I didn't taste it for myself. Dastet dard nakoneh!!
ReplyDeleteThank you!
DeleteAzita, this sounds delicious... I love how you serve it too.
ReplyDeleteThanks!
DeleteI really enjoy your blog. The recipes, stories and the pictures. Very nice photographs!! What kind of camera is used in taking the photographs? And who takes them??
ReplyDeleteThank you! All pictures are taken by me and I have been using Canon EOS Rebel T3i for a while.
DeleteAzita Joon, This is one of my most favourite Persian dishes - it was lovely to see a post about it. Your photos are looking beautiful. x s
ReplyDeleteThank you Shayma joon!xx
DeleteThank you for posting this, Azita khanum. I love that movie too and so I enjoy the reference.
ReplyDeleteMy baba would make aabgusht in the poshtebaan sometimes to avoid having the smell in our home - it was a good tip and it was tasty having it slow cooked.
Merci
Long-time reader, first time commentor - your blog is so beautiful. I am Persian and am so happy to see you have such an amazing collection of recipes. Keep up the great work - I've shared this blog with my mom, grandma, and aunts who were so happy and surprised to see a persian food blog. Thanks for your dedication :)
ReplyDeleteMahtab
Thank you so much Mahtab jan. Merci aziz!
DeleteI was wondering if you had any recipes for whole wheat sangak bread??
ReplyDeleteAwesome post in a very good blog...My mouth is already watering just from looking at the pictures and reading the recipe....can't wait to try this recipe... I think if never tried a Persian recipe and I think looking at this I definitely won't be disappointed. If you also have a delicious looking picture of a dish but the recipe is not in your language make sure that the translation is done by a professional translator to get the best result when you are cooking the dish.
ReplyDeleteLooks wonderful! I'm a little confused about the pictures, maybe you can help explain? Is the picture of the red colored stew in the green crock and the white bowl, the stew before you separate the broth out? And then the pictures with the metal bowls, one with the broth with bread broken up in it, and then in the other metal bowl with the masher, the meat, beans & veggies mashed together? Do people sometimes eat it not separated, like in the last picture with the white bowl?
ReplyDeleteThank you for helping me understand how to serve this. :)
-Jen xo
Jen, these photos are of abgousht/dizi before and after being separated and served in different serving bowls. The traditional way is to separate them and mash the meat and potatoes. The soup is then served in a bowl (ceramic or metal)with pieces of bread mixed in or served on the side. You can also serve it in a dizi (crock), as pictured above. What you see in the last picture is the soup that's not fully separated. I like to serve the soup part with some potatoes and tomatoes mixed in.
DeleteThank you, that makes sense to me now. :) Looks like a lovely meal, and I look forward to trying it! Thank you for taking the time to explain the Farsi words, too!
ReplyDelete-Jen
I made this for my family last night, and my husband raved about how good it was! I have wanted to cook more Persian dishes for years, and your blog has finally gotten me doing it, with wonderful results. Your photos are so beautiful, they make me want to cook, and your instructions are so clear and easy to follow. Your blog brings me warm memories and many smiles. Thank you!
ReplyDeleteI must admit to some shortcuts & a few improvisations. I basically dumped all the ingredients in the crockpot...didn't peel potatoes or tomatoes (because it's supposed be more nutritious and it's easier.) I didn't sauté the tomato paste, because I figured it would cook long enough in the crockpot. I'm probably ruining the dishes to more discerning palettes, but we aren't sophisticated enough to know the difference. ;) I halved the recipe, and cut the liquid down to 2 1/2 cups since it was in the crockpot. I used canned chick peas, and I did add the liquid from the can, too. I used a whole can, because I didn't want to waste any, and so I stuck with just the chick peas and left out the white beans. I also used a heaping teaspoon of cinnamon, 2 1/2 tsp. salt, 1 tsp. black pepper, and 1 tsp. turmeric (remember, this was for a half-sized recipe.)
I served the mash with yogurt mixed with mint, some yummy flat bread, and *pomegranate syrup* drizzled on top of the mash. Unconventional, maybe, but it was really tasty together! My hubby said it was the combination of everything together that made it so amazingly good to him.
I showed my family your blog, and read to them what you had written about this dish. :) It's so nice to get to share things like this with them. Thank you again!
-Jen
Dear Jen, I am so glad you you and your family enjoyed this recipe! Thank you very much for visiting my blog and commenting.
DeleteAbgoushd is one of my all time favorite dishes, especially in the winter. Looking at these pics make my mouth water. How long would it take in a crackpot and for how many hours. I have guests tomorrow and would love to make it.
ReplyDeleteNinely, It will probably take about 6-8 hours to cook.
Deleteif you add the limo amani so early on in the cooking doesnt it make it bitter?
ReplyDeleteKaren, keeping the dried limes whole (piercing them in a few places) until they are fully cooked doesn't make the stew bitter. Limoo amani brings out the flavor in the lamb stew and makes it more tasty.
DeleteAre the limoo amani to be mashed with the rest of the ingredients once the cooking is over, or must they be removed prior? I've never used this ingredient before, and am making this recipe for the first time.
ReplyDeleteYes, you can mash all the ingredients together.
Deleteis this ab ghoosh? I've had it in a restaurant in Malaysia!
ReplyDelete