Dizi - Āb-gūšt

Dizi - Āb-gūšt

Hearty Persian Lamb Soup

Back by popular demand, Chef Mojdeh Eghbal returns to #FarhangFlavor with one of the most beloved national Iranian dishes. "Āb-gūšt," which translates to meat broth, is also known as "Dizi," referring to the traditional stone or clay crock pot it is cooked and served in. This recipe, which dates back hundreds of years, consists of fundamental staple ingredients, and it can be easily assembled.

Chef Mojdeh Eghbal

Nousha.net

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Ingredients

4-6 servings
  • 1.5 lbs. lamb shoulder and leg (cut into small pieces)
  • 2 oz. lamb fat
  • 2 cups of chickpeas, soaked overnight
  • 1 cup of white beans, soaked overnight
  • 2 cups of diced onions
  • 1/2 cup of garlic
  • 1 small apple
  • 1/2 cup of diced carrot
  • 4 dried Persian limes
  • 4 cups of diced potatoes
  • 3 cups of diced fresh tomatoes
  • 1 tablespoon turmeric
  • 1 tablespoon salt
  • 1/2 tablespoon pepper
  • 1/2 teaspoon saffron powder dissolved in 1 cup of boiling water
  • 1.5 liters of water
  • 2 "Sangak" flatbreads (or any variety of flatbread)

Directions

  • Place everything in a pot, and fill with water. Cover with lid and place the pot into the oven (200 degrees Fahrenheit) for 12 hours.

Serving Suggestion:

  • Transfer the broth into a bowl.
  • Mash everything else using a pestle or masher and enjoy it as a meat paste along with the rich broth.
  • Cut the bread into bite-sized pieces and toss them into the broth and let it soak up the broth.
  • Enjoy this traditional Persian dish with pickled garlic and fresh herbs on the side.

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