This is the ultimate Persian comfort food – a very flavoursome hearty mixture somewhere between a soup and a stew. When I was in Iran doing research for my book ‘Pardiz’, I tried many different Dizzi, in the bazaars, roadside food stalls and local kebab stands.
They were all slightly different and often eaten in a different ways. In the grand bazaar in Tehran the broth was separated from the meat and pulses which were then pounded together using a special wooden stick. The broth and the pounded mixture were served in two separate dishes, together with pickles, raw onion and bread on the side.
In the street stands the Dizzi was served in special earthenware pots, kept warm in big trays of hot water.
• It is important to soak the chick peas and cannellini beans over night.
• for 4 -6 people
• 150 gr chick peas, soaked over- night and drained
• 150 gr cannellini beans, soaked over -night and drained
• 1 large Spanish onion, thinly sliced
• 600 gr boneless lamb shoulder cut into pieces ( the lamb has to be a little fatty)
• 3 potatoes, peeled and diced
• 140 gr tomato concentrate
• 1 teaspoon each turmeric and cumin
• 1 teaspoon fenugreek (dried or powder)
• 2 fresh bay leaves
• 1 litre water
• salt and pepper to taste
• 1 bunch each of fresh Italian parsley, coriander and mint
• juice of 1 lemon
• in a large saucepan gently fry the onion in a little butter and olive oil
• add the spices, tomato paste and bay leaves and cook for a few minutes
• then the lamb and let it brown all over
• pour in the water and gently let it simmer for 1 1/2 hours, with lid on
• stir from time to time
• now add the potatoes and pulses and cook for 30 minutes, until tender
• salt and pepper to taste
• mix half the chopped herbs through the soup put the rest in a bowl
• the lemon juice and taste for seasoning
• serve in soup bowls and sprinkle some more herbs on top
• I served a sabzi khordan ( mixture of fresh salad herbs pretty much left whole )
• maast- e chekideh ( thickened yoghurt )
• walnuts and Persian feta
• naan ( Persian bread )