World Flavors Cookbook

Abgoosht (Dizi)

A hearty lamb and chickpea stew traditionally cooked in a stone pot (dizi), then served by mashing the bread at the bottom and dipping fresh bread into the broth.

Cuisine: Iran

Ingredients

• 600g lamb shoulder, cubed
• 1 cup chickpeas, soaked
• 2 large potatoes, quartered
• 1 large onion, halved
• 2 tomatoes, halved
• 1 tsp turmeric
• Salt, pepper, dried lime
• Bread for serving

Instructions

1. Place lamb, chickpeas, onion, and tomatoes in a deep pot.
2. Add turmeric and enough water to cover.
3. Simmer for 2.5 hours.
4. Add potatoes in the last 45 minutes.
5. Season with salt, pepper, and dried lime.
6. Serve in traditional dizi style: broth in one bowl, meat and beans mashed in another.
7. Serve with bread to dip into the broth.