Abgoosht / Dizi

What is it?

Lamb, chickpeas, white beans, potato, tomato and dried lime are cooked together for hours, traditionally in a stone or clay pot called a dizi.

At the table the broth is poured off and eaten first with torn bread. What remains is then pounded to a paste and eaten separately.

The Persian table

The two-stage service is the point of the dish. It is still served this way in dizi houses, with bread, raw onion, herbs and torshi alongside.