Abgoosht

Abgoosht, also known as dizi, is a traditional Iranian lamb stew that forms an important part of Persian home cooking. The dish is associated with Iranian hospitality and is commonly prepared for family meals or special occasions. Its name refers to the method of serving, with both broth and a thick meat-and-vegetable paste.

The core version typically features lamb or mutton with bones, white beans or chickpeas, potatoes, onions, and tomatoes, simmered slowly until very tender. Dried lime (limoo amani) or fresh lime can be added for a tangy note, along with turmeric, black pepper, and salt. Some recipes include bread to help thicken the broth and adjust textures. Beans are usually pre-soaked to shorten cooking time.

Traditionally the dish is cooked in a lidded clay or metal pot called a diz. After long simmering, the meal is served in two stages: the broth is poured into a cup or bowl to sip, while the remaining meat, beans, and vegetables are mashed with a wooden pestle to form a thick paste. The paste is eaten with flatbread, often accompanied by additional broth for dipping.

Regional variations exist within Iran and in nearby areas, with differences in spice levels, the use of lime, and the choice of beans or vegetables. Abgoosht remains notable for its communal character, inviting guests to share from a single pot and to savor both the clear broth and the hearty, mashed components.