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

Origin: Iran. 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.

Notes: Persian dried lime is a common addition to this broth.