Dizi: A Beloved Iranian Dish with a Unique Cooking and Serving Method

It is unclear exactly when Dizi first became part of the Iranian diet, but it is certain that this dish dates back hundreds of years. Also known as Abgoosht, it is cooked in small stone pots. These stone pots are called “Dizi,” and the dish takes its name from them.

Due to the ingredients used in cooking Dizi, it is a rich source of protein and calories. Variations in preparation across different regions have led to many types of Abgoosht in Iran, with Dizi being the most widespread and popular version.

About 150 years ago, before tomatoes and potatoes became part of the Iranian diet, Dizi was made using chickpeas and lamb. Even today, meat and chickpeas remain the main ingredients of the dish, but in some regions, other ingredients are added to suit local tastes. For example, garlic is used as a seasoning in northern Iran, while cumin is added in Kerman.

Choose Dizi meat with the bone. Using meat from the leg, shoulder, or ribs will give the dish a better flavor. While veal can be used instead of lamb, lamb is more flavorful and preferred by most people.

Soak the chickpeas and beans overnight to reduce their gas-producing effects and ensure better cooking. You can use red beans or pinto beans instead of white beans, but this will slightly change the color of the Dizi. If you prefer, you can also replace the beans entirely with chickpeas.

Using garlic and dried mint is optional. These ingredients are added to enhance the flavor of the dish.

Keep in mind that onions add a great flavor to the dish. If you are using medium-sized onions, take two and chop them.

Cut the tomatoes and potatoes into several pieces. However, you can also add them whole to the Dizi if you prefer.

2. While the water is boiling, skim off any foam that forms on the surface. Then, cover the pot and simmer over medium heat for about two hours until the ingredients are fully cooked.

3. When the chickpeas and beans are tender, add the potatoes, tomatoes, dried Persian limes, and, if desired, unripe grapes (ghooreh) and tomato paste to the pot. Stir the contents, cover the pot again, and let the dish cook for another 30 minutes.

Before adding the dried Persian limes (limoo amani) to the pot, pierce them with a fork. Using both unripe grapes (ghooreh) and limoo amani at the same time may make the dish too sour. If you want to add tomato paste to the Dizi, you can put it directly into the pot, but sautéing it in a separate pan first will enhance its flavor and color.

4. In the final 15 minutes of cooking, add salt and, if desired, lemon juice. Adding salt too early can prevent the meat from cooking properly.

When the ingredients are tender, the Dizi is ready to serve. Make sure that during all stages of cooking, the liquid does not reduce too much. If you notice only a small amount of liquid remaining at the bottom, you can add a few more cups of water.

In some regions of Iran, fried mint (na’na-ye dagh) is used to flavor Dizi. To do this, place dried mint in a pan and sauté it with a little oil.

Serve Dizi hot, as its flavor changes when it cools. Dizi and the broth (Abgoosht) should be served in separate dishes. Typically, dried tarragon leaves are added to the broth, and a few fresh mint leaves are placed on the mashed solids.

In Iran, it is customary to provide each person with a pestle alongside the dish so they can mash the ingredients according to their preference and appetite. However, some people prefer to eat the meat and legumes in Dizi without mashing them.

To eat the broth, break the bread into pieces and soak them in the liquid. Then stir so the bread absorbs the flavors from the bowl. In Persian, this method of preparing the bread is called “tarid kardan.”

In Iran, there are many types of traditional bread, with Sangak being the most popular choice to eat with Dizi. Fresh herbs, raw onions, various pickles, and doogh (yogurt drink) are commonly served alongside this dish.