Abgoosht, literally means ‘ meat juice’. Dizi is the name of a special pots for making this dish and that’s why other name for abgoosht is Dizi. It’s a traditional dish in Iran. In old days it used to be cooked in stone or ceramic pots inside but nowadays it’s prepared on the stove top in the pot. Main ingredient is lamb or beef shank. It is very rich, thick and delicious. For this special meal, you will need meat masher and if you prefer to cook it in the ceramic jar, you can use Moroccan ‘tagine’ pot.
1 kg lamb meat
2 onions, peeled and chopped roughly
1 cup of chickpeas, soaked over the night
3 tbs tomato paste
1 tbs saffron water
1 tsp turmeric
1 tsp cinnamon
1 tbs dried lime powder
Salt- pepper and oil
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.
Cook boil, chickpeas separately. Set it aside. Once meat is cooked, remove it from the pot and place it in the tagine pot. Add cooked boiled chickpeas, tomato paste, oil, saffron water, potatoes, all spices + 3 cups of water. Adjust seasoning. Cover tagine with lid and place it in the oven at 180 C for about 40 minutes. Let it to cook 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 🙂
First, serve broth (soup) with bread (as you see in the photo). Then, solid ( meat , potatoes and chickpeas) could be served mashed or not mashed ( like images). Also, if you have leftover, can be served with rice as well. Try this Persian dish, It is tasty.