Authentic Persian Dizi: A Step-by-Step Recipe Guide

Ingredients

  • 500g of mutton or beef
  • 200g of chickpeas
  • 200g of white beans
  • 4 medium onions
  • 4 medium potatoes
  • 4 tomatoes
  • 1 tablespoon of turmeric
  • 1 tablespoon of dried lime powder or 4 whole dried limes
  • Salt and pepper to taste
  • 4 pieces of traditional Iranian bread (optional)
  • 4 tablespoons of butter
  • 1 bunch of fresh mint leaves
  • 1 bunch of fresh parsley leaves

Steps and instructions

  1. Soak the chickpeas and white beans in separate bowls of water overnight. Drain and set aside.
  2. Place the mutton or beef in a large pot and add enough water to cover it. Bring to a boil over high heat, skimming off any foam that rises to the surface.
  3. Reduce the heat to medium, add the soaked chickpeas, white beans, onions, turmeric, dried lime powder or whole dried limes, salt, and pepper. Stir well.
  4. Cover the pot and simmer for about 2 hours, or until the meat and beans are tender.
  5. Add the potatoes and tomatoes to the pot. Cover and simmer for another 30 minutes, or until the potatoes are cooked.
  6. Remove the pot from the heat and use a ladle to transfer the soup to a separate pot, leaving the meat and vegetables in the original pot.
  7. Mash the meat and vegetables with a potato masher until they form a thick paste. Mix in the butter, mint, and parsley.
  8. Return the soup to the heat and simmer for a few minutes until hot. Serve the soup and the mashed meat and vegetables separately, with bread on the side if desired.

Tools for making

  • Large pot - A large pot is needed to cook the soup and simmer the meat and vegetables.
  • Potato masher - A potato masher is used to mash the cooked meat and vegetables into a thick paste.
  • Ladle - A ladle is needed to transfer the soup from one pot to another.
  • Knife - A knife is used for chopping onions, tomatoes, and other ingredients.
  • Cutting board - A cutting board provides a surface for safely chopping and preparing ingredients.
  • Measuring spoon - A measuring spoon is used to accurately measure and add spices such as turmeric.
  • Serving bowls - Serving bowls are needed to serve the soup and mashed meat and vegetables.
  • Spoons - Spoons are used for stirring, serving, and enjoying the Dizi soup.

Recipe variations

  • Vegetarian Variation: Replace the mutton or beef with plant-based protein sources like tofu, tempeh, or seitan. Adjust the cooking time accordingly.
  • Chicken Dizi: Substitute the mutton or beef with bone-in chicken pieces for a different flavor profile.
  • Spicy Variation: Add chili peppers, red pepper flakes, or a spicy sauce of your choice to add some heat to the dish.
  • Herb Variation: Experiment with different herbs like cilantro, dill, or basil to add a unique twist to the flavor.
  • Vegetable Variation: Add additional vegetables such as carrots, bell peppers, or zucchini to the dish for added texture and nutrition.
  • Crunchy Variation: Top the dish with crushed potato chips or crispy fried onions for an extra crunch.
  • Gluten-free Variation: Use gluten-free bread or omit the bread entirely to make the dish gluten-free.
  • Smoky Variation: Add smoked paprika or liquid smoke to the recipe for a smoky flavor.
  • Lemon Variation: Squeeze fresh lemon juice over the dish before serving for a citrusy tang.
  • Broth Variation: Replace some or all of the water with vegetable or chicken broth for a richer flavor.

Recipe overview

This recipe is for Dizi, a traditional Iranian stew that's named after the pot in which it's cooked. Dizi combines tender mutton or beef with hearty chickpeas, white beans, onions, potatoes, and tomatoes to create a comforting and delicious meal. The unique feature of Dizi is that the soup is served separately from the meat and vegetables, which are mashed into a thick paste. This dish is often enjoyed with traditional Iranian bread, which you can use to scoop up the mashed meat and vegetables. Expect a harmonious blend of flavors, enriched with the aromatic taste of turmeric and dried limes. This recipe does require some time to prepare and cook, but the result is a truly delightful experience of Persian cuisine.

Common questions

  1. Can I use chicken instead of mutton or beef? - Yes, you can substitute mutton or beef with chicken if you prefer.
  2. How long should I soak the chickpeas and white beans? - Soak them overnight in separate bowls of water.
  3. Can I use canned chickpeas and white beans instead of soaking them? - Yes, you can use canned chickpeas and white beans. Just make sure to drain and rinse them before adding to the recipe.
  4. What can I use as a substitute for dried lime powder or whole dried limes? - You can use the juice and zest of fresh limes as a substitute. Start with the juice and zest of one lime and adjust to taste.
  5. Can I omit the butter? - Yes, you can omit the butter if you prefer a lighter version of the dish.
  6. Can I use dried mint and parsley instead of fresh? - Yes, you can use dried mint and parsley if fresh herbs are not available. However, fresh herbs provide a more vibrant flavor.
  7. What is the traditional Iranian bread used for? - The traditional Iranian bread, called "sangak," is often served alongside Dizi to scoop up the mashed meat and vegetables. It adds a delicious texture to the meal.

Serving dishes and utensils

  • Large pot - To cook the soup and mash the meat and vegetables
  • Potato masher - For mashing the meat and vegetables
  • Ladle - To transfer the soup from one pot to another
  • Knife - For chopping onions, tomatoes, and parsley
  • Cutting board - To safely chop the vegetables
  • Measuring spoon - To accurately measure the turmeric, salt, and pepper
  • Bowls - For soaking the chickpeas and white beans
  • Serving bowls - To serve the soup and mashed meat and vegetables separately
  • Soup spoons - For eating the soup
  • Bread - Optional, to serve with the soup

Origin stories

Dizi, also known as Abgoosht, is one of the most traditional Iranian stews which dates back to hundreds of years ago. The name “Dizi” comes from the traditional stone crock pots it was originally cooked in. It was a staple meal among the lower classes and shepherds, as it is made with simple, hearty ingredients that could be easily sourced and slow cooked over an open fire. The meal was designed for sustenance and warmth during the harsh winters. Today, Dizi still holds a special place in Iranian cuisine, and the act of mashing the ingredients together is seen as a unique cultural dining experience.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.