Traditional Persian Dizi Stew


Dizi, also known as "Abgoosht," is a traditional Persian lamb stew that embodies the rich culinary heritage of Iran. This hearty dish, brimming with tender lamb, chickpeas, and potatoes, is slow-cooked to perfection, resulting in a comforting and flavorful meal. Perfect for cold days or whenever you crave a taste of Persian comfort food, Dizi will transport your taste buds to the heart of Iran.

Traditional Persian Dizi Stew

Preparation and Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 3 hours
  • Total Time: 3 hours 20 minutes


  • Servings: 6
  • Serving Size: 1 bowl (approximately 300 grams)

Nutritional Information (per serving)

  • Calories: 450 kcal
  • Protein: 25g
  • Fat: 22g
  • Carbohydrates: 40g
  • Fiber: 8g
  • Sugar: 5g
  • Sodium: 650mg


  • 500g (1.1 lbs) lamb shoulder or shank, cut into chunks
  • 200g (7 oz) dried chickpeas, soaked overnight
  • 3 large potatoes (about 600g / 1.3 lbs), peeled and quartered
  • 2 large tomatoes (about 300g / 10.5 oz), chopped
  • 1 large onion (about 150g / 5.3 oz), finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground dried lime (optional)
  • 1 dried lime (limoo amani), pierced with a fork
  • 4 cups (1 liter) water or beef broth
  • Salt to taste
  • Fresh herbs (parsley, mint) for garnish

Method of Preparation

  1. Prepare the Chickpeas: Drain the soaked chickpeas and set them aside.
  2. Sear the Lamb: In a large pot, heat a tablespoon of oil over medium-high heat. Add the lamb chunks and sear until browned on all sides. Remove and set aside.
  3. Sauté the Aromatics: In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.
  4. Add the Spices: Stir in the turmeric, black pepper, cumin, and ground dried lime, if using. Cook for 1-2 minutes until fragrant.
  5. Combine Ingredients: Return the lamb to the pot. Add the chickpeas, tomatoes, tomato paste, and pierced dried lime. Pour in the water or beef broth.
  6. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally.
  7. Add Potatoes: After 2 hours, add the quartered potatoes to the pot. Continue to simmer for another hour, or until the lamb, chickpeas, and potatoes are tender.
  8. Adjust Seasoning: Season with salt to taste. If the stew is too thick, add a bit more water or broth.
  9. Serve: Ladle the Dizi into bowls, garnish with fresh herbs, and serve with Persian flatbread for an authentic experience.

Tips for Culinary Success

  • Soaking Chickpeas: Ensure you soak the chickpeas overnight to reduce cooking time and enhance digestibility.
  • Searing Lamb: Searing the lamb enhances its flavor and adds depth to the stew.
  • Dried Lime: The dried lime adds a unique tangy flavor. If unavailable, you can use a splash of lime juice as a substitute.

Frequently Asked Questions (FAQs)

Can I use canned chickpeas?

  • Yes, but the texture may be softer, and you should reduce the cooking time accordingly.

Is there a vegetarian version of Dizi?

  • You can substitute the lamb with a variety of vegetables and use vegetable broth for a vegetarian version.

What can I serve with Dizi?

  • Dizi is traditionally served with Persian flatbread, fresh herbs, and pickles.

Indulge in the flavors of Iran with this traditional Dizi stew. Perfect for sharing with family and friends, this dish brings warmth and comfort to any table. Enjoy the rich history and taste of Persian cuisine with every delightful bite.