Entree: Iran – Khorasan – دیزی خراسانی ➤ Dizi-ye Khorasani (Hearty slow-cooked lamb and chickpea stew traditionally prepared in a stone or earthenware pot)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder or neck, cut into large pieces
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 2 medium onions, sliced (about 10 oz / 280 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, peeled and chopped (about 10 oz / 280 g)
- 2 medium potatoes, peeled and halved (about 12 oz / 340 g)
- 3 tbsp (45 ml) vegetable oil
- 1 1/2 tsp (8 g) salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (3 g) ground turmeric
- 2 dried limes (limoo omani), pierced with a knife
- 6 cups (1.4 L) water, plus more if needed
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 1 small bunch fresh parsley or cilantro for serving (no measurement)
- Lavash or sangak bread for serving (no measurement)

Instructions

1. Soak the chickpeas overnight in cold water, then drain. If short on time, use hot-soak: boil 1 cup (200 g) chickpeas for 5 minutes, remove from heat, cover and soak 1 hour, then drain.
2. In a heavy pot or traditional dizi stoneware, heat 3 tbsp (45 ml) vegetable oil over medium-high heat. Add the lamb pieces and brown on all sides, about 6–8 minutes.
3. Add the sliced onions and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and turmeric and cook 1 minute until fragrant.
4. Add the drained chickpeas, chopped tomatoes, tomato paste if using, dried limes, salt and pepper. Pour in 6 cups (1.4 L) water to cover the ingredients.
5. Bring to a boil, then reduce to a gentle simmer, cover partially, and cook for 1.5–2 hours until chickpeas and meat are very tender. Skim any excess foam from the surface during simmering.
6. Add the halved potatoes in the last 30–40 minutes of cooking so they become tender but not disintegrated. Adjust seasoning with additional salt and pepper to taste.
7. To serve in the traditional manner: remove the dried limes and set aside. Strain about half the broth into a separate pot for sipping. Transfer the solids (meat, chickpeas, potatoes, tomatoes) to a sturdy bowl and mash coarsely with a pestle or heavy spoon until chunky.
8. Return some of the shredded meat to the reserved broth if desired. Serve the mashed solids in bowls alongside the clear broth. Garnish with chopped parsley or cilantro and serve with warm lavash or sangak for dipping.
9. Leftover broth makes an excellent base for rice or soup; refrigerated leftovers will solidify slightly from the lamb fat — skim if preferred before reheating.