Persian – Dizi (Abgoosht)

ComfortFood

Dizi, also known as Abgoosht, is a hearty and traditional Persian stew made with lamb, chickpeas, beans, potatoes, tomatoes, and various spices. The dish is named after the pot it’s traditionally cooked and served in—a dizi, a small stone or clay pot. It is one of the most iconic comfort foods in Iranian cuisine, offering a delicious combination of flavors and a unique dining experience.

Key Components

Meat: Lamb is the star ingredient, often including bone-in cuts for added richness.
Legumes: Chickpeas and white beans are staples in this dish, providing texture and protein.
Vegetables: Potatoes, tomatoes, and sometimes onions or eggplants are used.
Spices: Turmeric, dried lime (limoo amani), salt, and pepper enhance the stew’s flavor.
Broth and Bread: The broth is served as a soup, and the solid ingredients are mashed and eaten with flatbread.

Preparation

Cooking: The ingredients are slow-cooked together until tender and infused with flavor.
Serving: The dish is traditionally served in two parts:
- The broth is poured into a bowl and enjoyed as a soup.
- The solid ingredients are mashed together using a wooden masher (گوشتکوب | GooshtKoob) to create a thick paste called Goosht.
Accompaniments: Served with flatbread (lavash or sangak), pickles, fresh herbs (sabzi khordan), and sometimes yogurt.

Dining Experience

Eating Dizi is as much about the ritual as it is about the flavor. Diners often pour the broth over torn pieces of bread (called Telit) for a hearty, flavorful soup, then mash and season the remaining ingredients to taste.

Cultural Significance

Dizi is a dish deeply rooted in Persian history and culture. It’s considered a “working-class” meal, traditionally made with simple ingredients that are transformed into a flavorful and satisfying dish. It is often enjoyed communally, making it a social and heartwarming food.