Dizi (دیزی), also known as abgoosht (آبگوشت), is one of the most traditional dishes of Iranian cuisine.
The word “dizi” refers to the special ceramic or metal pot in which this dish is traditionally prepared. The name “abgoosht” literally means “meat broth” (ab – water, goosht – meat) and refers to the method of preparation and serving of the dish.
Dizi is most commonly made with lamb, chickpeas, white beans, potatoes, tomatoes, onions, and a variety of spices (turmeric, dried lime, black pepper). The ingredients are slowly cooked in a sealed pot for several hours to tenderize the meat and allow the flavors to blend perfectly.
Dizi (abgoosht) has its roots in a time when people needed to prepare nutritious and filling meals from available ingredients. Originally a rural dish popular among shepherds and nomadic tribes, it was traditionally cooked over an open fire. Today, it is highly popular across Iran and can be enjoyed in specialized restaurants called “dizi-saray.”
Dizi is traditionally prepared in clay or ceramic pots, which are ideal for slow cooking. First, lamb (usually), onions, chickpeas, white beans, tomatoes, potatoes, and spices are placed in the pot. The ingredients are covered with water, and the pot is sealed. The dish is then cooked for several hours.
After cooking, a very specific serving and eating process follows. The pot is hot, so tongs are used to handle it. The contents of the pot are divided into two parts:
- Soup – the liquid part (broth) is poured into a separate bowl and served as soup. It is traditionally eaten with pieces of Iranian bread (such as sangak), which is dipped into the broth and eaten with a spoon.
- Solid part – the meat, potatoes, chickpeas, and beans are traditionally mashed by hand using a special tool called “goosht koob” (گوشتکوب), or “meat masher.” Mashing the ingredients is an essential and characteristic part of preparing dizi. It allows the flavors to blend perfectly and creates a pleasant, paste-like consistency. This mixture is then served separately on a plate and eaten with bread.
Preparing dizi at the table is an important part of the dining experience.
Dizi is typically served with the broth in a separate bowl alongside the mixture of meat and legumes. In addition to bread, dizi is often accompanied by herbal sides (sabzi khordan) or pickled vegetables (torshi). The atmosphere during a dizi meal is usually informal. Making dizi for the first time can be challenging, so I was glad that my local dining companions took care of the preparation for me.
Dizi (abgoosht) is one of the most fascinating Iranian dishes for me in terms of its preparation. If you find it on a restaurant menu, be sure to try it.
Bon appétit!
