Entree: Iran – Azerbaijani Iran – دیزی ➤ Dizi (Hearty slow-cooked lamb and chickpea stew whose solids are traditionally mashed and served with bread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into large chunks
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1 large onion, peeled and quartered
- 2 large potatoes, peeled and quartered (about 1 lb / 450 g)
- 2 medium tomatoes, coarsely chopped
- 2 tbsp (30 ml) tomato paste
- 2 dried limes (limoo omani), pierced with a fork
- 8 cups (2 L) water
- 2 tsp (10 g) kosher salt, adjust to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground turmeric
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil or lard
- Fresh flatbread such as lavash or sangak, for serving
- 1 small bunch fresh parsley or cilantro, chopped, for serving
- 1 small red onion, thinly sliced, for serving
- Ground sumac for sprinkling, optional

Instructions

1. Rinse the soaked chickpeas and place them in a large heavy-bottom pot with the lamb chunks. Add the quartered onion, bay leaves, pierced dried limes, and 8 cups (2 L) water.
2. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim any foam that rises to the surface during the first 15–20 minutes.
3. Add the chopped tomatoes, tomato paste, turmeric, 1 tsp (5 g) of the salt, and 1/2 tsp (1 g) of the black pepper. Cover partially and simmer gently for 90 minutes.
4. After 90 minutes, add the quartered potatoes, cover, and continue to simmer until the lamb is very tender and the chickpeas are soft, about 30–45 minutes more.
5. Remove the pot from heat. Using tongs, remove the lamb bones and set the meat aside. Discard bay leaves and pierced dried lime shells if desired, keeping the softened lime flesh for flavor.
6. Strain the solids (meat, chickpeas, potatoes, onion, and tomato) into a wide bowl, reserving the cooking broth in a separate pot. Traditionally, the solids are mashed: tear the lamb from the bones, then mash or pound the solids together with a wooden masher or mortar until coarse and cohesive.
7. Adjust the broth seasoning with the remaining 1 tsp (5 g) salt and remaining 1/2 tsp (1 g) pepper and keep hot. If desired, skim excess fat from the surface.
8. To serve: place a portion of mashed solids on a plate or shallow bowl, pour hot broth into a separate small bowl, and serve with fresh flatbread, chopped parsley, thinly sliced onion, and a sprinkle of sumac. Dip bread into the broth and use it to scoop the mashed solids for an authentic experience.