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<\/a><\/p>\nABGOOSHT\/DIZI – PERSIAN LAMB STEW<\/h2>\n
To prepare Abgoosht, I slow-cooked lamb shank and neck (with the bones), chickpeas, white beans, onions, potatoes, tomatoes, turmeric, cinnamon, and dried limes in plenty of water. Like many traditional dishes, there is no single “correct” recipe, and variations are common. Abgoosht is perfect for warming you up on cold winter days. It is healthy, flavorful, and packed with nutrients such as magnesium, calcium, and phosphorus. Additionally, it serves as a comforting food for the soul!<\/p>\n
PREPARATION OF ABGOOSHT\/DIZI<\/h2>\n
Making Abgoosht, also known as Dizi, is quite simple! All the ingredients are cooked together in a pot with plenty of water, then slowly and gently simmered over low heat. This method takes a bit longer, but it helps preserve valuable nutrients like proteins and vitamins. The ingredients maintain their natural flavors, resulting in a truly delicious Abgoosht.<\/p>\n
VEGETARIAN VERSION OF ABGOOSHT\/DIZI<\/strong><\/h2>\n
Abgoosht is also fantastic as a vegetarian dish! Just use extra chickpeas and beans in place of lamb, and prepare it in the same way as the original recipe.<\/p>\n
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<\/a><\/p>\nSERVING ABGOOSHT\/DIZI<\/strong><\/h2>\n
Once the stew is ready, strain everything and collect the broth in a pot. This creates a rich, nutrient-packed liquid with a creamy consistency. Serve the broth with Nan-e Sangak (Persian flatbread), tearing the bread into small pieces and adding it to the broth.<\/p>\n
Next, mash the solid ingredients from the stew into a creamy to firm texture. Use a Goosht-Koob (meat masher) to mash everything until smooth. Serve the flavorful broth in one bowl and the mashed stew in a small clay pot called a Dizi or in a bowl, along with the masher for mashing at the table.<\/p>\n
You start by enjoying the broth with Nan-e Sangak. After that, you mash the lamb and vegetable mixture in the Dizi and eat it. This delicious mash is traditionally served with Nan-e Sangak, but you can also serve it with Nan-e Lavash<\/a><\/strong>, Nan-e Taftoon, or Nan-e Barbari (varieties of Persian flatbreads)<\/a><\/strong>, accompanied by Sabzi Khordan (a platter of fresh herbs), onions, Torshi Liteh<\/strong> \u2013 pickled vegetables<\/a>, and Sir Torshi (pickled garlic). You can scoop it onto the bread and eat it as a mini wrap.<\/p>\n
For the best experience, pair the meal with Doogh, a Persian yogurt drink similar to Turkish Ayran. It makes for the perfect refreshing side!<\/p>\n
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<\/a><\/p>\nTHE BEST ABGOOSHT\/DIZI RESTAURANTS IN TEHRAN<\/strong><\/h2>\n
DIZI SARA<\/strong><\/h3>\n
If you\u2019re in Tehran, you must try Abgoosht at Dizi Sara<\/a><\/strong>. The restaurant features traditional decor and is quite popular, so reservations are essential; otherwise, you should be prepared for long wait times. There is no menu here because, as the name suggests, they only serve Dizi. However, you can rest assured that it’s the highest quality you will find.<\/p>\n
TILIT RESTAURANT<\/h3>\n
The Abgoosht at Tilit<\/a><\/strong> is also fantastic. If you’re dining with vegetarian friends, this is the perfect place for you; they offer the only vegetarian Abgoosht in all of Tehran!<\/p>\n
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\n\t\t<\/div>\n\nINGREDIENTS FOR ABGOOSHT\/DIZI<\/h2>\n
200 g chickpeas<\/a>*<\/strong><\/p>\n
200 g white beans<\/a>*<\/strong><\/p>\n
1 large onion<\/p>\n
1 kg lamb shank and neck<\/p>\n
2 l of water<\/p>\n
2 tsp turmeric<\/a>*<\/strong><\/p>\n
1 tsp cinnamon<\/a>*<\/strong><\/p>\n
3 Limoo Amani<\/a>* <\/strong>(dried limes)<\/p>\n
4 tomatoes<\/p>\n
1 tbsp tomato paste<\/p>\n
5 small potatoes<\/p>\n
Salt, Pepper<\/p>\n
PREPARATION OF ABGOOSHT\/DIZI<\/h2>\n
Soak the chickpeas and white beans overnight. The next day, rinse them with clean water.<\/p>\n
Peel and quarter the onion.<\/p>\n
Begin by bringing the lamb (including bones) and the onion to a boil in 2 liters of water.<\/p>\n
Once boiling, reduce the heat and add the soaked legumes, cinnamon, turmeric.<\/p>\n
Puncture the Limoo Amani (dried limes) in several places using a fork, or crack them open with a meat mallet\u00a0and add.<\/p>\n
Allow the mixture to simmer gently for 1 to 2 hours.<\/p>\n
Skim off any gray foam or coagulated protein that forms on the surface of the soup during cooking.<\/p>\n
After 1 hour, add the tomatoes and tomato paste to the pot.<\/p>\n
After 1.5 hours of cooking, peel the potatoes, but leave them whole and add.<\/p>\n
Continue to simmer for an additional 30 minutes.<\/p>\n
At the 2-hour mark, the meat should be tender.<\/p>\n
Strain the broth through a fine sieve.<\/p>\n
Remove the meat from the bones and place it, along with the solid ingredients, into extra bowls. Mash with a masher until it reaches a thick, smooth consistency.<\/p>\n
Serve with Nan-e Sangak, Sabzi Khordan – a fresh herb platter, Sir Torshi (pickled garlic), Torshi Liteh<\/strong> \u2013 pickled vegetables<\/a> and Doogh (yogurt drink).<\/p>\n
BEFARMAYID!<\/p>\n
Susan<\/p>\n
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you \u2665<\/span><\/p>\n
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