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Abgoosht (Dizi)

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description Abgoosht (Dizi) Overview

Abgoosht, also widely recognized as Dizi, is a traditional Iranian stew that combines lamb, chickpeas, white beans, onions, and tomatoes. The dish is named after the traditional stone or clay crocks, called dizi, in which it is slow-cooked. What distinguishes this meal is its unique presentation; the broth is strained and consumed as a soup, while the remaining solid ingredients are mashed into a paste called goosht koobideh. It is typically served with flatbread, fresh herbs, and pickles.

help Abgoosht (Dizi) FAQ

What gives the Iranian stew Abgoosht its alternative name, Dizi?

Abgoosht is widely recognized by the name Dizi because of the traditional stone or heavy clay crocks it is cooked in. These vessels, called dizi or piti, are designed to withstand hours of slow-cooking in a traditional oven.

What is the traditional two-step method for eating Abgoosht (Dizi)?

Diners eat Abgoosht in two distinct stages: first, the liquid broth is strained into a separate bowl and eaten like a soup with torn pieces of flatbread. Then, the remaining solid meat, chickpeas, and beans are mashed into a thick paste called goosht koobideh.

What primary legumes are slow-cooked in a traditional Abgoosht?

A traditional Iranian Abgoosht features a hearty combination of chickpeas and white beans. These legumes are slow-cooked alongside lamb, tomatoes, and onions until they are soft enough to be mashed together.

What type of bread is essential for eating the broth (Tilit) of Abgoosht?

Traditional Persian flatbreads, such as Sangak or Lavash, are essential for eating the strained broth of Abgoosht. The bread is torn into small pieces and soaked directly in the savory liquid, a preparation known as Tilit.

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