How to Make Perfect Aabgoosht (Dizi)

Aabgoosht (Dizi). Abgoosht (آبگوشت), also called dizi (دیزی) is a traditional Persian stew, very popular in Iran and We speak of dizi if the stew is cooked in stone containers. Indeed, dizi refers to the traditional stone. Abgoosht or abgusht or sometimes called Dizi (Ab: Water, Goosht: Meat) is a Persian traditional stew.

Abgoosht (Dizi), Iranian food Phort by Mehranimfd / Shutterstock. The main ingredients of Abgoosht are lamb, tail fat, onion, chickpea, white bean, potato and different seasonings especially. When Abgoosht cooked and served in stone crock pots it's called Dizi. You can have Aabgoosht (Dizi) using 10 ingredients and 22 steps. Here is how you cook it.

Ingredients of Aabgoosht (Dizi)

1. Prepare 1 kg of lamb meat.
2. Prepare 2 of onions, peeled and chopped roughly.
3. Prepare 1 cup of chickpeas, soaked over the night.
4. It's of Charlotte potatoes.
5. It's 3 tbs of tomato paste.
6. It's 1 tbs of saffron water.
7. You need 1 tsp of turmeric.
8. You need 1 tsp of cinnamon.
9. It's 1 tbs of dried lime powder.
10. Prepare of Salt- pepper and oil.

Whether the name is Abgoosht or Dizi, you should absolutely try this traditional cuisine when you travel to Iran. A recipe for Dizi (Abgoosht), a nutritious Iranian dish which looks like a In Persian, Dizi refers to clay or stone pots in which the dish is cooked and served. In fact, in Iran, the dish is still served in small. Iranian abgoosht is a hearty one-pot stew that has its origins in ancient Persia.

Aabgoosht (Dizi) instructions

1. Wash the meat. Cut it into chunks. Put a large pot on a medium heat, add 9-10 cups of water, bring it to boil. Add meat chunks and onions. Cover the pot with lid. Simmer until it is tender. Check out the pot and remove foam..
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3. Cook boil, chickpeas separately. Set it aside. Once meat is cooked, remove it to the tagine pot..
4. Add cooked boiled chickpeas, tomato paste, oil, potatoes, all spices + 2 cups of water. Adjust seasoning. Cover tagine with lid and place it in the oven at 180 C for about 40 minutes..
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7. Let it cooking until reduce volume of liquid but not all of liquid. When it is cooked, remove pot from the oven. Empty content of ceramic pot in a plate. You will have 3 ways of serving this dish 🙂.
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It is traditionally prepared with lamb or mutton, but beef can be used in some variations. Interestingly, Abgoosht and Dizi have been mentioned in Iranian popular literature and among proverbs. Also, it is worth saying that different types of Abgoosht are cooked in the cities of Iran. Abgoosht or Dizi. that's right, it's Iran's favourite lamb, potato and chickpea stew. There is no difference if you call it Abgoosht or Dizi, you must absolutely try this old traditional fatty Persian food.