Persian Dizi Abgoosht - دیزی سنتی آبگوشت ایرانی قهوه خونه ای

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat and beef is often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: split peas

Lentils are high in protein and split peas are cost-effective.

Soak white beans and garbanzo beans overnight, changing the water a couple of times if possible.

Heat a brick oven or stove top and add 2-3 tablespoons of grapeseed oil.

Add lamb pieces (with about 25-30% fat) to the pot and brown on all sides for about 4-5 minutes each side.

Add turmeric to the browned meat and sauté for another 2-3 minutes.

Remove the meat and cover it to keep warm.

Add tomato paste to the pot and stir briefly to darken its color.

Pour in warm chicken broth to dissolve the flavors at the bottom of the pot and bring to a boil.

Simmer the broth and prepare individual serving pots (dizis).

Divide the browned meat and bones equally among the four dizi pots.

Add soaked white beans and garbanzo beans to each pot, ensuring even distribution.

Cut one clove of garlic in half and add to each pot for flavor.

Add a teaspoon of minced fresh ginger to each pot (optional).

Skin and halve large roma tomatoes, adding one half to each pot.

Fill each pot with the simmering tomato broth, leaving about a three-quarter inch from the top.

Cover the pots with lids and place them on a cookie sheet to catch any spills in the oven.

Place the cookie sheet with the pots in the hot oven (around 400 degrees) for the first hour and a half, checking every 20 minutes to stir and add water as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary