persian dizi recipe
The Best persian dizi recipe
What I love most about dizi is how versatile it is. It’s rich enough for a cozy weekend dinner but simple enough to make on a weeknight when I don’t have the energy for anything complicated. Plus, it’s packed with protein from the lamb and fiber from the chickpeas and beans, so I don’t feel guilty about serving it often. The leftovers reheat beautifully, too, which is always a win in my book. My husband swears it’s even better the next day, and honestly, I think he’s right. It’s one of those rare recipes that gets better with time, which makes it perfect for meal prep or feeding a crowd.
Persian Dizi (Abgoosht) Recipe
A hearty and traditional Persian stew made with lamb, chickpeas, and potatoes, slow-cooked to perfection. Dizi is a comforting dish often served with fresh herbs, bread, and pickles.
🥘Ingredients
- 1 lb (450g) lamb shoulder or shank, cut into large chunks
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup dried chickpeas, soaked overnight (or 2 cans chickpeas, drained)
- 2 large potatoes, peeled and quartered
- 1 large tomato, chopped (or 1 cup canned crushed tomatoes)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 1 tsp salt (adjust to taste)
- 4 cups water or lamb stock
- 2 tbsp tomato paste
- Fresh herbs (parsley, mint, basil)
- Warm flatbread (lavash or sangak)
- Pickles (torshi)
- Lemon wedges
👨🍳Directions
-
1
Soak the dried chickpeas overnight in water. Drain and rinse before using. (Skip if using canned chickpeas.) -
2
In a large pot or Dutch oven, heat a little oil over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes. -
3
Add the minced garlic and lamb chunks to the pot. Brown the lamb on all sides, about 5-7 minutes. -
4
Stir in the turmeric, cumin, black pepper, salt, and tomato paste. Cook for 1 minute until fragrant. -
5
Add the soaked chickpeas, chopped tomato, potatoes, and water or lamb stock. Bring to a boil. -
6
Reduce the heat to low, cover the pot, and let it simmer for 2.5 to 3 hours, or until the lamb is tender and the chickpeas are soft. Stir occasionally and add more water if needed. -
7
Once the stew is cooked, use a fork or masher to break some of the potatoes and chickpeas to thicken the broth slightly. -
8
Taste and adjust the seasoning if needed. Serve hot in bowls with fresh herbs, warm flatbread, pickles, and lemon wedges on the side. -
9
Traditionally, the broth and solids are served separately. Use the bread to soak up the broth and enjoy the meat and chickpeas with herbs and pickles.
🔧Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring spoons
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Persian Dizi (Abgoosht) Recipe Works
❓ Frequently Asked Questions About Persian Dizi (Abgoosht)
1. What is the key ingredient that gives Persian dizi its unique flavor?
The key ingredient in Persian dizi is chickpeas (nokhod), which are soaked and cooked until tender. Other essential components include lamb or beef, white beans, onions, turmeric, and dried limes (limu amani), which add a tangy, citrusy depth. The slow-cooked broth and the way the ingredients are mashed together also contribute to its distinctive taste.
2. Can I make dizi without meat for a vegetarian version?
Yes! You can make a delicious vegetarian dizi by omitting the meat and increasing the quantity of chickpeas and beans. Use mushrooms or eggplant for a meaty texture, and enhance the broth with extra dried limes, turmeric, and tomato paste for richness. Some versions also include potatoes for heartiness. The cooking method remains the same—simmer until all ingredients are tender.
3. How do I properly mash the ingredients in dizi?
Traditionally, dizi is served in two parts: the broth (abgoosht) and the mashed solids (gusht kubideh). To mash the ingredients:
– Use a wooden pestle (gusht kubideh) or a sturdy spoon to crush the cooked chickpeas, beans, and meat against the side of the pot.
– Some people transfer the solids to a separate bowl and mash them with a fork or potato masher.
– The goal is to create a thick, paste-like consistency while keeping some texture. The broth is then poured over the mashed mixture or served separately.
4. What are the best sides to serve with Persian dizi?
Dizi is typically served with:
– Fresh herbs (like basil, mint, or parsley) and raw onions for a refreshing contrast.
– Pickled vegetables (torshi) to cut through the richness.
– Flatbread (like sangak or barbari) for scooping up the mashed ingredients.
– Doogh (a yogurt-based drink) to balance the hearty flavors.
– Lime wedges for an extra tangy kick.
5. How long does it take to cook dizi, and can I use a pressure cooker?
Traditional dizi takes 3–4 hours to cook on the stovetop, as the chickpeas and meat need time to soften and develop flavor. However, you can speed up the process with a pressure cooker:
– Soak the chickpeas and beans overnight (or at least 4 hours).
– Cook under pressure for 45–60 minutes with all ingredients.
– Let the pressure release naturally for the best texture. While the pressure cooker version is faster, some argue that slow cooking yields a richer taste.