Stew
Abgoosht / Dizi
آبگوشت / دیزی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Plan ahead
- 8 h
- Makes
- 4 servings (Estimated)
- Kind
- Stew
- Where it is eaten
- Popular national dishes of Iran
- Serving
- 400 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Soak dried beans/chickpeas (typically overnight)
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Soak dried beans or chickpeas for several hours, preferably overnight; drain and refresh the water.
Place the meat, legumes, and onion in a pot with water and bring gently to a simmer.
Skim the surface and cook slowly until the ingredients are partly tender.
Add the potatoes, vegetables, tomato, and other listed seasonings and cook until fully soft.
Adjust salt and spices near the end.
Serve the broth separately and mash the solids when that is traditional for the dish.
Cook's notes
A long gentle simmer is more important than a hard boil. Add tomato or tomato paste and most of the salt after the meat and legumes have partly softened.
Background
Abgoosht, or Dizi, is an emblematic dish of the traditional Iranian table and is associated with homes, old coffeehouses, and traditional restaurants. Separating the broth and mashing the solids is part of its eating ritual.
Nutrition
| Energy | 510 kcal |
|---|---|
| Protein | 34 g |
| Fat | 20 g |
| Carbohydrate | 48 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0022 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods