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Abgoosht/Dizi – Persian Lamb Stew

Abgoosht/Dizi – Persian Lamb Stew

Abgoosht, also known as Dizi or Abgusht, is a delicious and traditional Persian lamb broth that combines elements of both stew and mash

Course Lunch, Main course, Stew
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Abgoosht/Dizi – Persian Lamb Stew
Cook Time 2 hours
Servings 4 people

Ingredients

INGREDIENTS FOR ABGOOSHT/DIZI

  • 200 g chickpeas
  • 200 g white beans
  • 1 large onion
  • 3 Limoo Amani dried limes
  • 5 small potatoes
  • 1 kg lamb shank and neck
  • 2 tsp turmeric
  • 1 tsp cinnamon
  • 4 tomatoes
  • 1 tbsp tomato paste
  • salt, pepper
  • 2 l of water

Instructions

PREPARATION OF ABGOOSHT/DIZI

  1. Soak the chickpeas and white beans overnight.

  2. The next day, rinse them with clean water.

  3. Peel and quarter the onion.
  4. Begin by bringing the lamb (including bones) and the onion to a boil in 2 liters of water.

  5. Once boiling, reduce the heat and add the soaked legumes, cinnamon and turmeric.

  6. Puncture the Limoo Amani (dried limes) in several places using a fork, or crack them open with a meat mallet and add.

  7. Allow the mixture to simmer gently for 1 to 2 hours.

  8. Skim off any gray foam or coagulated protein that forms on the surface of the soup during cooking.
  9. After 1 hour, add the tomatoes and tomato paste to the pot.

  10. After 1.5 hours of cooking, peel the potatoes, but leave them whole and add.

  11. Continue to simmer for an additional 30 minutes.

  12. At the 2-hour mark, the meat should be tender.

  13. Strain the broth through a fine sieve.

  14. Remove the meat from the bones and place it, along with the solid ingredients, into extra bowls.

  15. Mash with a masher until it reaches a thick, smooth consistency.

Recipe Notes

Serve with Nan-e Sangak, Sabzi Khordan - a fresh herb platter, Sir Torshi (pickled garlic), Torshi Liteh – pickled vegetables and Doogh (yogurt drink).