Abgoosht

Abgoosht, also known as dizi, is a cherished Iranian stew traditionally served in charming stoneware crocks. This hearty dish is essentially a rich mutton Persian soup thickened with chickpeas, making it both filling and comforting. The classic recipe includes lamb, chickpeas, white beans, onions, potatoes, tomatoes, turmeric, and dried lime. Some variations might also feature kidney beans and black-eyed peas for a different twist.

Here’s how it’s typically prepared: all the ingredients are simmered together until tender. Then, the mixture is strained, and the solids are mashed into a delightful paste called gusht kubideh. This mashed mixture is served separately from the broth, and both are enjoyed with flatbread, creating a satisfying and complete meal.

Abgoosht isn’t just popular in Iran. In Assyrian cuisine, especially in northwestern Iran near Urmia, the dish is made with beef, lime, kidney beans, and chickpeas. It’s served in a tangy lime broth with potatoes and is often accompanied by onions and lavash bread, particularly during the colder months. The local pronunciation there is "abgoosh."

Armenian cuisine also has its own version of abgoosht, typically made with beef instead of lamb. Meanwhile, in the cuisines of the Caucasus and Central Asia, you’ll find a similar dish called piti or putuk. Despite regional differences, these variations all share the comforting essence of abgoosht.