Dizzi 101: Persian food Abgoosht cooking and eating in Iran

Abgoosht, also known as Dizzi, is a traditional Iranian stew that's hearty and flavorful. The dish combines lamb, legumes, potatoes, and spices, slow-cooked to create a rich, comforting meal. Cooking Abgoosht is both an art and a ritual, with distinct steps for preparing and serving it. رستوران کندیمیز 02166066349 Location: https://maps.app.goo.gl/vutryiQt2tZ8gYJV7 Basic Ingredients: Meat: Lamb shank or neck (bone-in for more flavor) Legumes: Chickpeas and white beans Vegetables: Potatoes, onions, and tomatoes Spices: Turmeric, salt, pepper, dried lime (limoo amani), and sometimes saffron for added aroma Bread: Lavash or Sangak for serving Basic Steps to Cook Abgoosht: Soak Legumes: Begin by soaking chickpeas and white beans overnight. This helps in softening them and reduces cooking time. Prepare the Meat: Choose lamb cuts like shank or neck, ideally with bones for added flavor. Cut the meat into medium-sized pieces. Initial Cooking: In a large pot or a traditional stone pot (dizi), brown the meat with onions in oil. Add turmeric to release its aroma and enhance the color. Add Legumes: Once the meat is browned, add the soaked chickpeas and beans to the pot. Stir them in with the meat. Add Tomatoes and Potatoes: Chop tomatoes into large pieces and add them to the pot. Tomatoes will disintegrate, thickening the stew and giving it a tangy flavor. Peel and cut potatoes into large chunks and add them to the pot as well. Spice It Up: Add salt, pepper, and dried lime. Pierce the dried lime with a fork so that its flavor infuses the stew as it cooks. Simmer: Cover the ingredients with water and bring the pot to a gentle boil. Once boiling, reduce the heat to low, cover, and let it simmer for several hours. The longer it cooks, the better the flavors meld together. A slow cooker or a pressure cooker can be used to speed up the process while still getting deep flavors. Mash the Ingredients (Optional): Traditionally, once the stew is ready, the broth is separated and served in bowls as a soup. The solid ingredients (meat, potatoes, and legumes) are then mashed together using a wooden masher (گوشتکوب) and served with bread. Serve: Serve the mashed mixture with flatbread, fresh herbs, pickles, and the broth on the side. The broth is usually enjoyed as a soup before eating the mashed ingredients. Tips: Dried Lime: If dried lime is not available, you can substitute it with fresh lime or lemon juice, but add it towards the end of cooking to avoid bitterness. Saffron: For an added touch of luxury, dissolve saffron in a bit of warm water and add it towards the end of the cooking process. Consistency: The stew should be thick but still have some liquid. Adjust the amount of water according to your preference. Serving Ritual: Pour the broth into individual bowls, and sprinkle with pieces of flatbread to soak it up. The solid ingredients can be mashed and mixed or served as-is with bread for dipping. Abgoosht is more than just a meal; it's a communal experience that brings people together. This video is also related to: dizi Abgosht Persian food Persian Bread Iran food food in Iran Persian recipe how to make Dizi from scratch دیزی آبگوشت غذای ایرانی پختن آبگوشت پختن دیزی ایران تهران آموزش آشپزی Chapters: 0:00 intro 0:21 Cooking Abgoosht 04:15 final steps of cooking 07:15 serving Abgoosht 09:50 eating Abgoosht