Dizi (Persian Lamb and Chickpea Stew)

🛒 Ingredients

• Lamb shank or neck (bone-in) 150 g · 200 kcal
• Dried chickpeas 40 g · 140 kcal
• Dried white beans 25 g · 85 kcal
• Potato 100 g · 80 kcal
• Onion 50 g · 20 kcal
• Tomato paste 20 g · 20 kcal
• Dried limes (Limu Omani) 5 g · 5 kcal
• Turmeric powder 2 g · 0 kcal
• Black pepper 1 g · 0 kcal
• Water 277 g · 0 kcal

👨‍🍳 Instructions

1. Soak chickpeas and white beans separately overnight or for at least 8 hours; drain and rinse them well before cooking.
2. In a traditional Dizi pot (or a heavy-bottomed pot), combine the lamb, soaked chickpeas, soaked white beans, chopped onion, tomato paste, turmeric, black pepper, and dried limes.
3. Add enough water to cover all ingredients by at least 5 cm (2 inches), bring to a boil, then reduce heat to low.
4. Simmer gently for 3-4 hours, or until the lamb is very tender and falling off the bone, and the beans are soft.
5. About 1 hour before serving, add the peeled whole potatoes to the pot; if using fresh tomatoes, add them at this stage as well.
6. Once cooked, separate the broth (tilit) into small bowls and serve with fresh bread for dipping.
7. Mash the remaining solid ingredients (lamb, chickpeas, beans, potatoes) with a meat masher or fork until well combined but still somewhat chunky, creating 'gusht-e kubideh'.
8. Serve the 'gusht-e kubideh' alongside the broth, garnished with fresh mint, radishes, and onions, traditionally with lavash bread.