Teresa's Recipes
Dizi
Dizi, also known as Abgoosht, is a beloved traditional Iranian dish that showcases the rich flavors of lamb, tender chickpeas, and a medley of hearty vegetables. This comforting stew is often enjoyed with fresh bread and garnished with vibrant herbs. With its deep roots in Persian culture, Dizi has been a staple for centuries, often prepared in communal settings where family and friends gather to savor its warmth and depth. Each spoonful tells a story of family traditions and the beauty of home-cooked meals.
Ingredients
- 2-3 Lamb shanks
- 1 cup, soaked overnight Chickpeas
- 1 large, chopped Onion
- 2, peeled and cut into chunks Potatoes
- 2, peeled and sliced Carrots
- 2, chopped Tomatoes
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- to taste Salt
- to taste Black pepper
- for garnish Fresh herbs (parsley or cilantro)
- 1, juiced Lime
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Calories: 450
- Fat: 20g
- Carbs: 40g
- Protein: 30g
- Sodium: 300mg
- Sugar: 5g
Instructions
- In a large pot, combine the lamb shanks, chopped onion, turmeric, cumin, salt, and pepper. Cover with water and bring to a boil over medium heat.
- Once boiling, reduce the heat to low and simmer for about 2 hours, or until the lamb is tender and falling off the bone.
- Remove the lamb shanks from the pot and set them aside to cool slightly. Strain the broth into a separate bowl and discard the solids.
- In a separate pot, add the soaked chickpeas and cover them with fresh water. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the chickpeas are tender.
- Once the lamb shanks are cool enough to handle, remove the meat from the bones and shred it into small pieces.
- In a large baking dish, layer the shredded lamb, cooked chickpeas, potatoes, carrots, and chopped tomatoes. Season with additional salt and pepper to taste.
- Pour the strained lamb broth over the layered ingredients in the baking dish, ensuring everything is well covered. Cover the dish tightly with aluminum foil.
- Bake in a preheated oven at 350°F (175°C) for 2 hours, or until the vegetables are fork-tender and the flavors meld together.
- Remove the foil and drizzle the lime juice over the dish, allowing it to brighten the flavors. Return to the oven for an additional 10 minutes.
- Serve the Dizi hot, garnished with fresh herbs and accompanied by warm bread for dipping.
Tips
- For a richer flavor, try using bone-in lamb shanks for the stew.
- Feel free to add other vegetables such as bell peppers or zucchini for extra nutrition.
- Serve with Iranian flatbread or crusty bread to soak up the delicious broth.