Dizi

دیزی · Dizi

Ingredients12

• bone-in lamb shoulder700 g
• dried chickpeas150 g
• dried white beans100 g
• onion1
• potatoes400 g
• tomatoes2
• dried Persian limes2
• turmeric1 tsp
• tomato paste1 tbsp
• salt1 tsp
• black pepper1/2 tsp
• water1.2 L

Method

1. Soak the chickpeas and white beans in cold water overnight, then drain.
2. Place the lamb, beans, chickpeas, halved onion, turmeric, and water in a heavy pot and bring to a boil. Skim the foam.
3. Pierce the dried limes, add them with salt, and simmer gently, covered, for about 2 hours until the meat is tender.
4. Add the potatoes, tomatoes, tomato paste, and pepper. Simmer another 30–40 minutes until the potatoes are soft and the broth is rich.
5. Lift out the meat, beans, potatoes, and tomatoes. Mash them together with a little broth into a coarse paste (goosht kubideh).
6. Serve the clear broth first as a soup, then the mashed meat and vegetables with flatbread, raw onion, and herbs.