Middle Eastern

Abgoosht Dizi Recipe

A fragrant, slow simmered lamb and bean stew that melts into a velvety broth, perfect for cozy weeknights.

From the first stir of golden turmeric and toasted spices, your kitchen will be wrapped in the aroma of a rich, homestyle Persian stew bubbling gently on the stove.

This is the kind of one pot meal that feeds a crowd on lazy weekend evenings, turning humble lamb and white beans into a silky, deeply satisfying broth you will want to savor slowly.

I remember my grandmother pressing the soft mash against the side of the pot and telling me that Abgoosht is comfort in a bowl, and every spoonful still reminds me of home.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time1.5 hours

🕐Total Time1 hour 50 mins

🍰Servings4 bowls

🇺🇸CuisinePersian

🔢Calories~420 per bowl

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

1 pound lamb shoulder, cut into 1 inch cubes

1 can (15 oz) white beans, drained and rinsed

4 cups beef broth, low sodium

1 can (14 oz) diced tomatoes

1 tablespoon tomato paste

1 teaspoon ground turmeric

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 cinnamon stick

Salt and freshly ground black pepper to taste

2 tablespoons fresh lemon juice

1/4 cup chopped fresh parsley

1/4 cup chopped fresh dill

2 tablespoons sumac (optional)

Lavash or crusty bread for serving

Substitutions & Variations

★Use beef chunks instead of lamb if you prefer a deeper, richer flavor.

★Replace white beans with chickpeas for a slightly different texture.

★Swap beef broth with vegetable broth to make it vegetarian while keeping the depth with a splash of soy sauce.

★If you do not have sumac, sprinkle with a little extra lemon zest for brightness.

Step-by-Step Instructions

1

Warm the oil and soften the onion

Heat the olive oil in a heavy bottomed pot over medium heat, add the chopped onion, season with a pinch of salt, and cook, stirring occasionally, until golden and tender, about 6 to 8 minutes.

2

Brown the lamb

Add the minced garlic and cubed lamb to the pot, increase the heat to medium high, and cook, stirring, until the lamb is browned on all sides and lightly seared, about 5 to 7 minutes.

3

Stir in spices and tomato paste

Sprinkle the turmeric, coriander, cumin, and add the cinnamon stick, then stir for 30 seconds until fragrant, followed by the tomato paste, cooking for another minute to deepen the flavor.

4

Simmer with beans and broth

Stir in the diced tomatoes, beef broth, and drained white beans, bring the mixture to a gentle simmer, then reduce the heat to low, cover partially, and let it cook slowly for 45 to 60 minutes.

5

Check tenderness and reduce

The lamb should be fork tender and the broth slightly thickened; if the liquid is still loose, uncover and simmer for a few more minutes, adjusting the seasoning with salt and pepper as needed.

6

Brighten with lemon

Remove the cinnamon stick, then stir in the fresh lemon juice to lift all the flavors and add a gentle tang to the rich stew.

7

Finish with fresh herbs

Fold in the chopped parsley and dill just before serving so their aroma stays bright and vivid in every bowl.

8

Toast the bread

While the stew rests, warm the lavash or crusty bread in a dry pan or oven until lightly golden, so it is perfect for scooping and sopping.

Pro Baker Tips

✓For an even silkier texture, mash a few beans against the side of the pot before adding lemon and herbs.

✓Letting the stew rest for 10 minutes off the heat deepens the flavor and makes it easier to serve.

✓Keep the lid slightly ajar while simmering to control how thick the final broth is.

✓Taste and adjust with a pinch of sugar if the tomatoes are too sharp.

Storage & Serving Notes

◆Cool completely, then store in an airtight container in the refrigerator for up to 3 days.

◆Reheat slowly on the stovetop, adding a splash of broth if the stew has thickened too much.

Serving Suggestions

Serve the Abgoosht Dizi in shallow bowls, inviting everyone to scoop up the lamb, beans, and aromatic broth with warm bread.

›Lavash wedges, toasted until pliable

›Extra fresh parsley and dill on top for color

›A drizzle of olive oil and a sprinkle of sumac for shine

›Cracked black pepper for a gentle kick

Frequently Asked Questions

Can I make this in a slow cooker?

Yes, transfer the browned lamb and aromatics to a slow cooker, add beans, broth, and tomatoes, then cook on low for 6 to 8 hours, stirring in lemon and herbs at the end.

Is it supposed to be thick or soupy?

Traditional Abgoosht Dizi has a rich, velvety broth that lightly coats the back of a spoon, but you can add more broth if you prefer a soupier consistency.

Can I freeze leftovers?

You can freeze the cooled stew for up to 2 months; thaw overnight in the fridge and reheat gently on the stovetop, adding a little water or broth to refresh the texture.

What is the traditional way to eat it?

In Iran, Abgoosht is often served with a side of fresh herbs, pickles, and flatbread, and the broth is sipped alongside the mash.

🍽️

Go Make It!

This Abgoosht Dizi recipe brings the soul of Persian cooking to your table, turning simple ingredients into a fragrant, velvety stew that feels like a warm hug in a bowl.