Abgoosht / Dizi

Lamb and pulses served as broth and a separate mashed course.

Preparation: 15 min · Cooking: 3 hr · Total: 27 hr 15 min · 2 servings

Ingredients

• 400 g Raw bone-in lamb shank; weight includes bone
• 120 ml Dried chickpeas, measured BEFORE soaking
• Small potato, peeled and cut in halves — 1
• Small tomato, cut in halves — 1
• 1 tsp Ground turmeric
• 120 ml Dried white beans, measured BEFORE soaking
• Small raw onion, prepared as directed — 1
• Whole dried black limes, pierced — 2
• 960 ml Initial retained hot braising water
• 600 ml Chickpea soak water, DISCARDED
• 600 ml Separate white-bean soak water, DISCARDED
• 1000 ml Fresh white-bean pre-boiling water, DISCARDED
• Salt, to taste
• Black pepper, to taste
• Additional boiling water ONLY if needed; measure additions (optional)

Instructions

1. Soak the two dry pulses separately for 24 hours in their respective 600 ml base soak waters, refrigerated at 4°C or colder.

   Soak the two dry pulses separately for 24 hours in their respective 600 ml base soak waters, refrigerated at 4°C or colder. Add measured water if needed to keep them covered.

   First check: 86400 seconds

2. Drain and discard both soak waters.

   Drain and discard both soak waters. Rinse the pulses with clean water; soaking alone does not make raw beans ready to eat.

3. Boil white beans separately in the fresh 1000 ml base pre-boiling water at a rolling boil for at least 30 minutes.

   Boil white beans separately in the fresh 1000 ml base pre-boiling water at a rolling boil for at least 30 minutes. Keep them covered with water, using measured additions if needed; never taste raw beans.

   First check: 1800 seconds

4. Drain the pre-boiled white beans safely, discarding their separate cooking water.

   Drain the pre-boiled white beans safely, discarding their separate cooking water. Follow compatible package directions and continue later cooking until completely tender.

5. Place raw lamb, soaked drained chickpeas and the halved onion in a deep pot.

   Place raw lamb, soaked drained chickpeas and the halved onion in a deep pot. Add the separate 960 ml retained braising water and bring to a boil.

6. Skim the broth foam and add turmeric, pepper and the pre-boiled beans.

   Skim the broth foam and add turmeric, pepper and the pre-boiled beans. Cover with a normal fitted lid and reduce to a gentle simmer.

7. Simmer from about 90 minutes until both pulses are tender, before adding acidic ingredients.

   Simmer from about 90 minutes until both pulses are tender, before adding acidic ingredients. Maintain broth with separately measured boiling-water top-ups only if needed.

   First check: 5400 seconds

8. Add the entire base potato and tomato, each cut in halves, and the two pierced limes.

   Add the entire base potato and tomato, each cut in halves, and the two pierced limes. Continue gentle covered cooking from 45 minutes until potato and pulses are fully tender.

   First check: 2700 seconds

9. Check the lamb away from bone for fork-tenderness, around 90°C as a texture target rather than a universal safety minimum.

   Check the lamb away from bone for fork-tenderness, around 90°C as a texture target rather than a universal safety minimum. Add salt to taste during the final 10 minutes of cooking.

10. Strain the hot broth safely into a heat-safe serving bowl.

    Strain the hot broth safely into a heat-safe serving bowl. Do not promise that the starting water equals the final recovered broth volume.

11. Remove bones and hard whole limes before mashing.

    Remove bones and hard whole limes before mashing. Use clean tools and watch for small remaining bones.

12. Mash the cooked meat, potato, tomato and both pulses with suitable tools.

    Mash the cooked meat, potato, tomato and both pulses with suitable tools. Serve as a separate course beside the hot broth; bread is an optional separate accompaniment.

Tips

• Cup = 240 ml; tbsp = 15 ml; tsp = 5 ml. Ingredient amounts scale exactly; instruction amounts describe the base 2 servings. Process waters, retained cooking water, infusion and derived liquids are separate, not guaranteed consumed yields. Times are first checks; keep the same method across scales.

Common mistakes

• Do not restore old draft ingredients or treat colour, fixed times, meat fat percentage or stirring direction as safety guarantees. Keep raw foods and used tools away from ready-to-eat portions.

Substitutions

• Only explicitly listed alternatives are included. Check package ingredients, allergens and required cooking; use pasteurized dairy and the specified dry/cooked pulse states.

Storage

Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 2 days. Follow any shorter product use-by limit; this selected household limit is not validated shelf-life evidence.

Reheating

Reheat only the portion needed, at most once, to 74°C throughout. Rice must have been chilled promptly and used within 24 hours; reheating does not rescue mishandled food.

About this recipe

Abgoosht / Dizi is presented as the owner's Iranian household version or stated adaptation. Ancient origins, royal exclusivity, therapeutic benefits and universal customs are not independently authenticated.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.