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Dizi Sofali – Persian Lamb Stew in a Traditional Clay Pot

Dizi Sofali – Persian Lamb Stew in a Traditional Clay Pot

Traditionally, Abgoosht is cooked in special clay pots called Dizi, which give the dish its unique flavor. 

Course Dizi, Lamb Stew, Main Dish, Stew
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Dizi Sofali – Persian Lamb Stew in a Traditional Clay Pot
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Servings 1 clay pot
Author Labsalliebe

Ingredients

DIZI INGREDIENTS per clay pot

  • 3 tbsp white beans soaked overnight
  • 3 tbsp chickpeas soaked overnight
  • 1 lamb shank
  • 50 g of lamb fat
  • 1 onion peeled and whole
  • 1 clove garlic peeled and whole
  • 250 ml lamb stock pre-cooked or water as an alternative
  • 1 tsp turmeric
  • 1 Ceylon cinnamon stick
  • Pepper
  • 1 tbsp tomato paste
  • 1 tomato
  • 1 potato
  • 1 dried lime Limoo Amani*, halved
  • Salt

SIDE DISH INGREDIENTS

  • Sangak bread
  • Fresh basil
  • Onion quartered, or
  • Spring onions my favorite
  • Sir Torshi – pickled garlic
  • Torshi Liteh – sour pickled vegetables
  • Khiyar Shoor – pickled salt cucumbers
  • Mast-e Chekideh – thick yogurt
  • Bitter orange Narendj or limes

Instructions

DIZI PREPARATION

  1. Soak the white beans and chickpeas overnight.
  2. Preheat the oven to 200°C.
  3. Place the lamb shank, lamb fat, white beans, and chickpeas into the clay pot, then cover with cold lamb stock or water.

  4. Place the pot into the preheated oven.

  5. Once it starts boiling, skim off the foam and season with turmeric, pepper, cinnamon stick, and tomato paste.

  6. After 1 ½ hours, add the tomato, potato, dried lime (Limoo Amani), and salt.

  7. Continue cooking for another hour.

  8. Your Dizi is ready to serve!

SERVING DIZI

  1. Place the piece of lamb fat in a bowl and mash it, adding some of the broth to loosen it up.
  2. Tear the Sangak bread into pieces and dip it into the soup.

  3. For the rest of the ingredients, you can either leave them whole and enjoy with the bread,

  4. or use a Gooshtkoob (meat tenderizer) to mash them in the pot.

  5. Take a spoonful of the mashed mixture and place it on a piece of Sangak bread.

  6. Top with onions, spring onions, or fresh basil. Enjoy!

Recipe Notes

Serve with fresh Basil, onions or spring onions, bitter orange or limes, Sir Torshi (pickled garlic), Torshi Liteh (sour pickled vegetables), Khiyar Shoor (pickled salt cucumbers), and Mast-e Chekideh (Labneh, a thick yogurt). Enjoy your Dizi feast!