Abgoosht

Abgoosht is a traditional Iranian stew made primarily from mutton, chickpeas, white beans, onions, and tomatoes. It is heavily seasoned with turmeric, dried lime (limu amani), and potato chunks to create a hearty, rustic meal.

The broth is strained off and eaten first as a soup, traditionally poured over pieces of torn flatbread to create a soggy mixture called *tileet*. The remaining meat, beans, and potatoes are then mashed into a paste known as *goosht koobideh* and eaten with fresh bread.

Originally, Abgoosht was a rustic working-class meal designed to stretch meager amounts of meat to feed an entire family. The method of slow-cooking meat with legumes in clay pots was highly practical for agricultural workers in Iran.

Dizi refers to the traditional glazed clay or stone pot in which the Abgoosht is slow-cooked and served. Because the container is so iconic to the dining experience, the term "Dizi" is commonly used interchangeably with the dish itself in modern Iranian restaurants.