Abgoosht (Dizi)
A Persian lamb, chickpea, white bean, and potato stew traditionally cooked and served in individual clay pots called dizi, which give the dish its other name. Real abgoosht comes with a genuine, well-documented two-stage eating ritual: the broth is strained off first and eaten as a soup, often with torn flatbread, and only then are the meat, chickpeas, and potatoes mashed together right in the pot with a bell-shaped pestle called a goosht-koob, into a coarse paste spread on bread with raw onion and pickles. Its name shares a root with the site's existing Koobideh kebab, both coming from the verb 'to pound,' but the two dishes are otherwise unrelated.
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 600g lamb, bone-in, cubed
- 1 cup chickpeas, soaked
- 1 cup white beans, soaked
- 3 potatoes, peeled
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 tsp turmeric
- 1 dried lime (limoo amani)
- Flatbread, raw onion, and pickles, to serve
Steps
- Combine the lamb, chickpeas, white beans, onion, tomato, turmeric, and dried lime in a pot with water to cover.
- Simmer low and slow, covered, for 2.5-3 hours until everything is very tender.
- Add the potatoes in the last 30 minutes.
- Strain off the broth and serve it first as a soup with flatbread.
- Mash the remaining meat, beans, and potatoes together with a pestle into a coarse paste, and serve spread on bread with raw onion and pickles.