Dizi

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients before heating the pot: finely chop the onion, grate or finely chop the tomato, peel and halve the potato, pierce the dried limes 3-4 times so they release flavor without bursting, and pat the lamb dry for better browning.

   150 g onion, finely chopped180 g tomato, grated or finely chopped200 g potato, peeled and halved2 whole dried lime, pierced with a knife450 g lamb shoulder or neck, bone-in, cut into 4-5 cm pieces
2. 2

   Heat the oil in a heavy pot or pressure cooker over medium-high heat. Add the lamb and brown for 5-6 minutes, turning to color several sides; deep browning builds the rich taste this quicker version needs. Add the chopped onion and cook 4 minutes until softened and lightly golden.

   15 ml neutral oil or lamb fat450 g lamb shoulder or neck, bone-in, cut into 4-5 cm pieces150 g onion, finely chopped
3. 3

   Stir in the turmeric, black pepper, and tomato paste. Cook for 1 minute to bloom the spices and caramelize the paste slightly, then add the grated tomato and cook 2 minutes until it loses some rawness.

   1 tsp ground turmeric1/2 tsp ground black pepper20 g tomato paste180 g tomato, grated or finely chopped
4. 4

   Add the water, dried limes, and 1 tsp of the salt. Bring to a boil, skimming any foam from the surface for a cleaner broth. Lock the pressure cooker and cook over medium pressure for 25 minutes, or simmer covered in a regular pot for about 75-90 minutes if not using pressure.

   900 ml water2 whole dried lime, pierced with a knife1 1/4 tsp fine salt
5. 5

   Release the pressure naturally for 10 minutes, then open the pot. Add the cooked chickpeas and potato, making sure the potato is mostly submerged. Simmer uncovered for 10-12 minutes, or until the potato is fully tender and the broth is slightly thickened. Add the remaining 1/4 tsp salt, tasting before adding more if needed because dried lime sharpness can intensify as it sits.

   240 g cooked chickpeas, drained200 g potato, peeled and halved1 1/4 tsp fine salt
6. 6

   For a classic dizi texture, remove the potato and about half the chickpeas with a little broth to a bowl and mash roughly with the back of a spoon; return this mash to the pot, or serve it separately for diners to mash themselves. The stew should be brothy but hearty, with lamb that yields easily when pressed.

   200 g potato, peeled and halved240 g cooked chickpeas, drained
7. 7

   Rest the dizi for 5 minutes off the heat so the flavors settle. Serve hot with warmed flatbread, sliced raw onion, and fresh herbs on the side. Traditionally, the broth is first enjoyed with torn bread, then the solids are mashed and eaten afterward.

   120 g flatbread, warmed60 g raw onion, thinly sliced20 g fresh herbs (mint, parsley, tarragon, or basil)

Origin & History

Dizi, also known as abgoosht, is one of Iran's most beloved rustic dishes, traditionally slow-cooked in individual stone or clay pots. It developed as a hearty working-class meal built from lamb, legumes, potatoes, and dried lime, with a distinctive custom of eating the broth first and mashing the solids afterward.