A traditional two-course lamb and chickpea stew: first the rich broth is sipped with bread, then the meat and beans are mashed into a hearty paste called goosht-e koobideh.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: individual stone crock
Garnishes: fresh herbs, dried lime
Accompaniments: flatbread, pickled vegetables, raw onion
Instructions
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1
Place lamb, chickpeas, onion, turmeric, and dried limes in a pot. Cover with water and bring to a boil. Skim foam.
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2
Simmer covered for 1.5 hours until lamb is very tender.
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3
Add potatoes and tomatoes. Cook 30 min more until vegetables are soft.
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4
Strain the broth into bowls. Serve broth first with torn flatbread.
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5
Mash remaining solids with a pestle into a thick paste. Serve as second course with herbs and flatbread.
Did You Know?
Dizi restaurants in Tehran serve the stew in individual stone crocks so hot they continue bubbling at the table — and the crock itself is part of the experience.
Chef's Notes
Equipment Tips
- stone crock or heavy pot
- pestle or masher
- small bowls
Garnishing
fresh herbs, dried lime
Accompaniments
flatbread, pickled vegetables, raw onion
The Story Behind دیزی آبگوشت
Dizi is one of Persia's oldest dishes, with roots in nomadic lamb stews cooked in clay vessels. The two-course serving ritual — broth first, then mashed solids — is unique in world cuisine. It was traditionally the food of laborers and bazaar merchants, becoming Iran's great equalizer served to all classes.
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