Abgoosht Dizi (Traditional Iranian Meat Stew) - Cooking with Yousef

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken offers a leaner option, while beef is often more affordable.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and can be cooked faster, while canned beans are budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs maintain flavor while being more shelf-stable.

lavash bread

🥗Healthier: whole grain pita

💰Cheaper: white bread

Whole grain pita adds nutrition, while white bread is often less expensive.

Introduce the dish and its historical significance.

Prepare the ingredients: cut the lamb neck meat into pieces (1200 grams).

Measure out 2 tablespoons of ganzo beans and 3 tablespoons of white beans.

Cut half an onion into four pieces and add it to the pot.

Cut one tomato into four pieces and add it to the pot.

Add the beans and lamb meat to the pot.

Add 1 dry lime, piercing it a few times to avoid bitterness.

Add 1/2 teaspoon of black pepper, 1/2 teaspoon of turmeric, and a pinch of cinnamon.

Add water to the pot and place it on the stove.

Let it cook slowly for about 5 to 8 hours, ensuring the heat is distributed evenly.

After 4.5 hours, add salt and the potato (cut into three pieces).

Let it simmer for another 1.5 hours until fully cooked.

After 8 hours, check the stew; it should be ready.

Use a special tool to separate the broth from the meat and beans.

Prepare bread (whole wheat) to accompany the dish.

Serve the broth with the bread, allowing it to soak up the flavors.

Serve with fresh herbs, raw onion, or a salad (Shiri).

Mash the meat and beans together for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary