Dizi, also known as Abgoosht, is a rich and hearty Persian soup made with tender lamb, beans, and vegetables, cooked to perfection in a savory broth. This traditional Persian dish has been a staple for centuries, offering a satisfying meal that's both comforting and nourishing. The lamb's natural flavors, combined with the earthy beans and aromatic spices, create a dish that’s as warming as it is delicious. Whether you're familiar with Persian cuisine or discovering it for the first time, Dizi is sure to become a family favorite.
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Key Information
Preparation Time: 20 minutes
Cooking Time: 1.5 to 2 hours
Total Time: 2 hours
Number of Servings: 4-6
Serving Size: 1 bowl per person
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 30g
- Carbohydrates: 35g
- Fat: 22g
- Fiber: 8g
- Sodium: 600mg
Dietary Information:
- Gluten-free
- Dairy-free
- High-protein
Ingredients List
- 500g (1 lb) lamb shoulder or lamb shank, cut into chunks
- 1 cup (200g) chickpeas, soaked overnight
- 1/2 cup (100g) red kidney beans, soaked overnight
- 1 large onion, quartered
- 3 cloves garlic, minced
- 1 tablespoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 1-2 teaspoons salt (adjust to taste)
- 6 cups (1.4L) water or beef broth
- 2 tablespoons olive oil or vegetable oil
- 1 medium tomato, chopped
- 1-2 potatoes, peeled and cut into chunks (optional)
- 1 tablespoon lemon juice (optional, for added tang)
- Fresh herbs (parsley, cilantro) for garnish
Detailed Method of Preparation
Prepare the Beans and Meat:
In a large pot, combine the soaked chickpeas and kidney beans. Add the lamb chunks, minced garlic, quartered onion, turmeric, cumin, coriander, black pepper, and salt. Add 6 cups of water or beef broth and bring it to a boil over medium heat.Simmer the Soup:
Once boiling, reduce the heat to low and let the soup simmer for 1.5 to 2 hours, or until the lamb becomes tender and the beans are fully cooked. Skim off any foam or impurities that form on the surface.Add the Vegetables:
After the meat is tender, add the chopped tomato and optional potato chunks. Continue simmering for another 20-30 minutes until the vegetables are soft and the soup has thickened slightly. If you prefer a thicker broth, you can mash some of the beans or potatoes with a spoon to achieve a heartier consistency.Finishing Touches:
Once the soup has reached your desired consistency, adjust the seasoning with additional salt and pepper to taste. Stir in the lemon juice, if using, for a touch of acidity to balance the rich flavors.Serve:
Ladle the Dizi into individual bowls. For a traditional presentation, you can serve the lamb separately alongside a small bowl of the broth, allowing diners to mash the meat and beans together with a wooden pestle, a method known as "mashing" in Persian cuisine. Garnish with fresh parsley or cilantro, and serve with warm Sangak bread or flatbread for dipping.
Tips for Culinary Success
- Lamb Selection: Lamb shoulder or shank works best for Dizi as they become incredibly tender when slow-cooked. The marbled fat from these cuts infuses the soup with rich flavor.
- Pre-soaked Beans: Soaking the beans overnight is crucial for reducing cooking time and ensuring they cook evenly. If you're in a hurry, you can use canned beans, but the flavor will be less rich.
- Consistency: The traditional Dizi soup is slightly thicker than a typical broth, thanks to the potatoes and beans. If you prefer a thinner soup, simply add more water or broth during cooking.
- Spices: The spices in Dizi are essential for achieving its authentic Persian flavor. Don’t skip the cumin, coriander, and turmeric, as they give the soup its warm, earthy taste.
- Serving Tradition: Dizi is often served in two parts. The lamb and beans are first mashed together, and then the flavorful broth is poured over the mixture. This makes for a fun, interactive meal.
Frequently Asked Questions (FAQs)
1. Can I make Dizi in a slow cooker?
Yes, you can make Dizi in a slow cooker. Simply combine all ingredients (except the lemon juice and fresh herbs) and cook on low for 6-8 hours or high for 3-4 hours until the lamb is tender and the beans are cooked. Add lemon juice and herbs at the end of cooking.
2. What if I can’t find lamb?
While lamb is traditional in Dizi, you can substitute it with beef or chicken. Choose cuts that are suitable for slow cooking, such as beef stew meat or chicken thighs. Cooking times will vary slightly depending on the meat.
3. How can I store leftover Dizi?
Leftover Dizi can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. To reheat, add a little water or broth to reach your desired consistency.
4. Can I add other vegetables to Dizi?
Yes! You can add other vegetables like carrots or bell peppers if you prefer. Keep in mind that the traditional Dizi recipe is fairly simple, so avoid overpowering the flavors with too many different vegetables.
5. How do I serve Dizi like in Iran?
In Iran, Dizi is often served with fresh flatbread and sometimes a side of fresh herbs. The meat and beans are mashed together with a pestle in the bowl, and the broth is poured on top. It's a communal and interactive experience!