Dizi

Dizi is abgoosht cooked and served in its own small stoneware pot: the broth is poured over torn bread and the solids are mashed and eaten with herbs and pickles.

TIME BREAKDOWN
Prep: 8h 25m
Cook: 3h 30m
Total: 11 hours 55 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 600g bone-in lamb shoulder, cut into 4 pieces
  • 100g dried chickpeas, soaked overnight
  • 100g dried white beans, soaked overnight
  • 2 onions, halved
  • 2 potatoes, peeled and halved
  • 2 tomatoes, quartered
  • 3 tbsp tomato purée
  • 2 dried limes (limoo amani), pierced several times
  • 1 tsp ground turmeric
  • 800ml water
  • 1½ tsp salt
  • ½ tsp black pepper
  • To serve:
  • 4 sangak, lavash or other flatbreads, torn
  • Fresh herbs, radishes, raw onion and pickles (torshi)

Method

  1. Preheat the oven to 160°C (140°C fan). Drain the chickpeas and beans.

  2. Stir the tomato purée, turmeric, salt and pepper into the water. Divide the lamb, chickpeas, beans, onions, potatoes, tomatoes and dried limes between 4 individual lidded ovenproof pots, or one large casserole, layering the lamb at the base. Pour the liquid over.

  3. Cover tightly and cook for 3½ hours until the lamb is falling from the bone and the beans are soft.

  4. Strain the broth from each pot into a bowl, and pour it over torn bread. Eat this first.

  5. Remove the bones and mash the remaining meat, beans and potato in the pot with a potato masher or pestle. Serve with the bread, herbs, raw onion and pickles.