🍲 Abgoosht (dizi)

Name: Abgoosht (dizi)
Total time: 210 min
Yield: 4
Cuisine: Iran
Ingredients: 600 g lamb shoulder or shank on the bone; 150 g dried chickpeas and 100 g dried white beans, soaked overnight; 2 onions, quartered; 3 potatoes, peeled; 2 tomatoes, quartered, and 1 tbsp tomato paste; 2 dried limes, pierced; 1 tsp turmeric; Salt and black pepper

Origin: Iran

585kcal

per serving · 450 g

130kcal

per 100 g

40 gProtein9 g / 100 g

25 gFat5.5 g / 100 g

52 gCarbs11.5 g / 100 g

Abgoosht, also called dizi after the stone pot it is cooked in, is a slow-simmered Persian stew of lamb, chickpeas, white beans, potato and tomato, soured with dried lime and coloured with turmeric. It is eaten in two stages: first the broth, then the meat, beans and potato pounded into a coarse paste. Fresh herbs, raw onion and pickles are served on the side.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Not keto11.5 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

lambchickpeaswhite beanspotatotomatooniondried black limeturmeric

Recipe

4 servings210 min

Ingredients

600 g lamb shoulder or shank on the bone
150 g dried chickpeas and 100 g dried white beans, soaked overnight
2 onions, quartered
3 potatoes, peeled
2 tomatoes, quartered, and 1 tbsp tomato paste
2 dried limes, pierced
1 tsp turmeric
Salt and black pepper

Method

Put the lamb, drained chickpeas and beans, onion and turmeric in a heavy pot with 2 litres of water and bring to the boil, skimming off the foam.
Cover and simmer gently for about 2 hours until the meat and beans are tender.
Add the potatoes, tomatoes, tomato paste, dried limes, salt and pepper and cook for another 45 minutes.
Strain the broth into bowls and serve it first.
Remove the bones, then pound the meat, beans, potato and tomato together into a coarse paste and serve as the second course.

How to make it lighter

Chill the stew and lift off the solid fat before reheating — the broth becomes much lighter.
Use lean shank instead of fatty cuts or added tail fat.
Take more broth and herbs and a smaller scoop of the mashed meat and beans.

History

Abgoosht means “meat water” in Persian, and versions of the stew have long been everyday food for workers and travellers across Iran. Dizi houses serving it in individual stone pots are still common in Tehran and other cities, and eating it in the traditional two-step way remains part of the experience.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →