Abgoosht

Abgoosht, also called dizi after the stone pots it is served in, is one of Iran’s oldest and most beloved dishes. Lamb, chickpeas, white beans, potato, and tomato simmer for hours into a rich broth, which is sipped first, then the solids are mashed into a savory paste and eaten with bread and raw onion. It is the ultimate working-class comfort food, filling and frugal. Old Tehran neighborhoods still have dizi houses where the pots bubble from morning until noon, and regulars have their own favorite order of broth, bones, and mash.

Broth first, then a savory mash with bread

The broth is deep and meaty, laced with turmeric and dried lime, while the mashed solids become a coarse, satisfying spread that Iranians eat wrapped in fresh lavash. The ritual — broth first, mash second — is half the joy. Make a big pot on the weekend; it only gets better the next day. Some cooks stir a spoonful of the mash back into the broth for the best of both worlds; try it and see which you prefer.

Craving more? Explore all Persian / Iranian Kitchen recipes.

Part of the Middle Eastern pantry tradition — see the full guide to 20 essential Middle Eastern pantry ingredients.

Persian / Iranian recipes →