Abgoosht / Dizi Broth (Persian Lamb-Chickpea Stew Broth)

A broth built from lamb, chickpeas, white beans, potato, and tomato, simmered slowly until the broth is rich and the solids tender enough to be mashed separately — traditionally served as two courses from one pot: broth first, then the mashed solids.

Flavor Profile

Hearty and savory with a mild tomato tang, mellow rather than heavily spiced.

Culinary Uses

Base for abgoosht/dizi, a working-class Persian staple traditionally served in individual clay pots (dizi) with the broth drunk first and the meat and legumes mashed and eaten second.

Regional Variations

Some versions add dried lime (limoo amani) for a distinct tartness; regional variation exists in whether the dish is served as one course or the traditional two.

Storage

Refrigerate 3–4 days; freezes well.

Persian dried lime is a common addition to this broth.