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Dizi
Ghormeh Diz
A hearty and traditional Persian lamb and bean stew, Dizi is unique in its presentation, served in its cooking pot as two distinct courses: first, the flavorful broth, and second, the mashed solids. This dish is a staple of working-class Iranian cuisine and offers a deeply satisfying culinary experience.
đ§ Ingredienser
- 400 g Lamb shank(Bone-in lamb shanks are preferred for richer flavor.)
- 100 g Chickpeas(Dried chickpeas, soaked overnight or for at least 8 hours.)
- 100 g White beans(Dried white beans (like cannellini or navy beans), soaked overnight or for at least 8 hours.)
- 2 medium Potatoes(Peeled and cut into large chunks.)
- 2 medium Tomatoes(Quartered.)
- 1 medium Onion(Peeled and quartered.)
- 1 teaspoon Turmeric powder
- to taste Salt
- to taste Black pepper
- enough to cover Water(Approximately 1.5-2 liters, or enough to generously cover ingredients.)
đšâđł Instruktioner
- 1
Prepare the ingredients: Drain and rinse the soaked chickpeas and white beans. Peel and quarter the onion. Peel and cut the potatoes into large, rustic chunks. Quarter the tomatoes. Ensure lamb shanks are clean.
â±ïž 15 minutes - 2
Assemble the Dizi pot: In a traditional Dizi pot (or a heavy-bottomed Dutch oven), layer the ingredients. Start with the lamb shanks, followed by the soaked chickpeas and white beans. Add the quartered onion, tomatoes, and potato chunks. Sprinkle the turmeric powder, salt, and black pepper evenly over the ingredients.
â±ïž 10 minutes - 3
Add liquid and simmer: Pour enough water into the pot to generously cover all the ingredients. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently.
â±ïž 5 minutes - 4
Slow cook until tender: Allow the Dizi to slow cook for at least 4 hours, or until the lamb is falling off the bone and the beans are completely tender and creamy. Check periodically and add more hot water if the liquid level gets too low. The stew should have a rich, thick broth.
â±ïž 4 hours - 5
First course - the broth: Carefully ladle the rich, flavorful broth from the Dizi pot into individual serving bowls. This is the first course, meant to be savored for its intense flavor.
â±ïž 5 minutes - 6
Second course - the solids: Using a pestle or the back of a sturdy spoon, mash the remaining solids (lamb, beans, potatoes, tomatoes) directly in the Dizi pot. This creates a thick, rustic paste. Serve this mashed mixture alongside fresh bread (like sangak or lavash) for dipping.
â±ïž 5 minutes
đĄ Proffstips
- âDizi is traditionally cooked and served in a special earthenware pot called a 'Dizi pot' or 'Tazeh'. If you don't have one, a heavy-bottomed Dutch oven or slow cooker can be used.
- âSoaking the dried beans overnight is crucial for proper cooking and digestibility. You can also use canned beans, but the texture and flavor will be different.
- âThe slow cooking process is key to developing the deep flavors and tender texture of Dizi. Don't rush this step.
- âThe two-course serving method is integral to the Dizi experience, allowing you to appreciate the broth and then the hearty solids.
- âDizi is often enjoyed in traditional Iranian restaurants, especially in the bazaar areas, and is considered a comforting, working-class soul food.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a richer flavor, use a mix of lamb shank and lamb shoulder.
- Experiment with different types of legumes, such as lentils or fava beans, though chickpeas and white beans are most traditional.
- Some variations include adding dried limes (limoo omani) for a tangy note.