Abgoosht Dizi (Traditional Iranian Meat Stew)

Name: Abgoosht Dizi (Traditional Iranian Meat Stew)
Prep time: 24 min
Cook time: 480 min
Total time: 504 min
Yield: 1
Ingredients: 120 to 250 g Lamb meat; 2 tbsp Garbanzo beans (chickpeas); 3 tbsp White beans; half Onion; 1 Potato; 1 Tomato; 1 Dried lime; about half a spoon Turmeric; about half a teaspoon Black pepper; a pinch Cinnamon; 1 Salt; about 1 cup Water

Recipe by Cooking With Yousef (@cookingwithyousef) on YouTube · View original post

3.7/10 · PopularityBased on the original YouTube post’s likes, views and comments.

A traditional Iranian lamb and bean stew slow-cooked in a single-serving stoneware dizi, served with bread soaked in the broth and the mashed meat and beans on the side.

Health score 7.5/10
504 min
Prep 24 min
Serves 1
Easy
903 kcal

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Ingredients

Lamb meatNeck meat with the bone removed120 to 250 g
Garbanzo beans (chickpeas)2 tbsp
White beans3 tbsp
Onionhalf
PotatoAdded about 4.5 hours into cooking1
Tomato1
Dried limePrick a few holes in it so the seeds do not make the stew bitter1

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Turmericabout half a spoon
Black pepperabout half a teaspoon
Cinnamona pinch
SaltAdded after about 4.5 hours of cooking1
Waterabout 1 cup

Method

Rinse the chickpeas and white beans and put them at the bottom of the dizi.
Add 120 to 250 g of lamb meat (neck meat with the bone removed) on top of the beans.
Cut half an onion into four pieces and add it to the dizi.
Cut one tomato into four pieces and add it to the dizi; if you like, add a little tomato paste as well.
Add one dried lime, pricked in a few places with a knife so the seeds do not make the stew bitter.
Add half a teaspoon of black pepper, half a teaspoon of turmeric and a pinch of cinnamon.
Pour in about one cup of water.
Place the dizi on a heat diffuser over the stove so it is not directly on the flame.
Let it slow-cook for 5 to 8 hours; in tea houses it is put on the heat in the afternoon and is ready the next day, or from 4 to 5 in the morning until noon.
After about 4.5 hours of simmering, add the salt and one potato cut into three pieces.
Let it simmer for another 1.5 hours until the meat is fully cooked and everything is mixed together.
After about 8 hours in total the abgoosht is ready.
Using a special tool like pliers, hold the hot dizi and pour the broth (abgoosht) into a bowl, separating the meat juice from the solids.
Tear sangak or taftoon bread into small pieces and put them in the broth to soak and take on its color.
Mash the remaining meat, beans and potato together with a meat masher (goosht-koob) until smooth.
Take out the dried lime and discard it, or remove its seeds, so the mash does not turn bitter.
Serve the mashed meat and beans with the soaked bread and eat with fresh herbs, raw onion, salad shirazi or torshi.