🇮🇷 Iranian/Persian Cuisine

دیزی آبگوشت

Stone Pot Lamb Stew

Prep Time 20 min

Servings 4

Difficulty Medium

Calories 610 kcal

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.

Ingredients

500g lamb shoulder, bone-in, cubed
1 cup chickpeas, soaked overnight
2 large potatoes, peeled and quartered
2 large tomatoes, quartered
1 large onion, quartered
2 dried limes (limoo amani)
1 tsp turmeric
Salt and pepper
Flatbread for serving
Fresh herbs (basil, mint)

Instructions

1 Place lamb, chickpeas, onion, turmeric, and dried limes in a pot. Cover with water and bring to a boil. Skim foam.
2 Simmer covered for 1.5 hours until lamb is very tender.
3 Add potatoes and tomatoes. Cook 30 min more until vegetables are soft.
4 Strain the broth into bowls. Serve broth first with torn flatbread.
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.