Dizi or Abgoosht
Abgoosht, or as called Dizi (which refers to the traditional stone crocks it is served in), is the oldest Persian (Iranian) cuisine that dates back to old times. Abgoosht means meat-water. It is a wonderful Persian cuisine, a unique combination of meat and legumes, dried limes, and other seasonings. Dizi is found more than any other dish in Persian proverbs and stories. This shows its importance and popularity among people at older times. Also, it was more favored and liked by poorer classes. However, with the introduction and evolvement of new ingredients in Persian cuisine, Dizi was improved and became very popular among all Iranians.
How to serve Dizi?
Dizi has two parts: “Tirid” or “Tilit” (broth soup). You need to let the small pieces of bread soak in the broth and then eat it. The second part, after that, is called Koobideh (means ground meat) is served on the side of Tilit. You need to mash the ingredients with a masher and then eat Koobideh. But you should do this process yourself and not the chef. This is the traditional way of eating Abgoosht.
Dizi is one of those dishes that the customer is involved in the process.
Dizi Benefits and Calories
Abgoosht contains high amounts of phosphorus, iron, dietary fiber, potassium, selenium zinc, and vitamin C. It is also rich in B12, B, A vitamins, and protein. It is advised to serve abgoosht with vegetables and onions
One serving of Abgoosht has 240 calories.
Dizi Abgoosht Ingredients
- White Beans
- Tomato Paste
- Garlic Grains Raw
- Whole Dried Lime (Optional)
- Cinnamon (Optional)
- Salt, Black Pepper, Turmeric
Dizi Abgoosht Recipe
- It is advised to soak the chickpeas and beans in a bowl and change the water a few times the night before.
- Drain and rinse the beans.
- Saute the two onions in a pot over low-medium heat.
- Season the meat with pepper and salt then add them to the onions.
- After a few minutes, add lemon juice or Persian lime to the meat.
- Add chickpeas, garlic, turmeric, cinnamon beans, and 5-6 cups of boiling water. Stir the mixture well. It is best to add all the needed water for cooking Abgoosht (Dizi) from the beginning for a better result. But if more water was needed during the process, only add hot water.
- Put the lid on and let the mixture simmer for at least two hours, or the meat falls off the bone easily or becomes tender on low heat.
- After two hours, add the tomato paste and mix well. Then add the green bell pepper and fresh tomatoes. Cover the lid on and let it cook for another 2 hours on low heat. In the final step, taste the broth and add spices if necessary.
- If you like the taste, your Abgoosht is ready to serve.
You need to remember that patience and long hours is the key point in cooking Dizi or Abgoosht.
Persians (Iranians) serve Abgoosh or Dizi with fresh onion, vegetables, yogurt, and Doogh. Serve as mentioned in the text.