Abgoosht (Ab stands for water and goosht for meat) is one of the most traditional food in Iran.

When Abgoosht cooked and served in stone crock pots it’s called Dizi. Whether the name is Abgoosht or Dizi, you should absolutely try this local cuisine when you travel to Iran.

The food has been cooked for so many years and therefore ingredients and recipe of it has been changed in different parts of Iran.

It used to be cooked by lamb, onion and chickpeas only, but nowadays tomatoes and potatoes also added to the stew. However, the way it’s served is still remained the same in all over the country.

When cooked, serving has a special custom, people eat both Abgoosht and Dizi is two-part.

First, they split the soup or broth from the remaining ingredients and poured it into a bowl, then put small pieces of bread (usually Sangak) into the soup and eat the mixture with a spoon.

The process of adding bread to the soup is called “Tilit”. Then they mash the rest of the ingredients and eat it with onion, pickles, basil, and radish.

As mentioned, in different cities of Iran, they have their own ingredients and recipes to cook Abgoosht & Dizi, let’s check some of those:

In Kerman, they cook Abgoosht with meat, lots of caraways and some garlic, there don’t add any potatoes or beans in the stew.

Abgosht is a traditional and delicious Iranian food that the history of that come from beginning of sedentary.
This food is combine of water, potato, meat, fat, tomato, pea, onion, kidney bean, navy bean.

Dizi is the name of the dishes that Abgosht cooks inside of that. Dizi have 3 types that consisted of stony (called Dizi Sangi in Persian language), tegular and the most popular type of them that made of copper.

To eat this food traditionally first you should separate water from other combinations.

Then mix the water with pieces of bread (let the bread get wet then eat that) then bruise other combination and eat them.
Bread and onion and dough are complementary of this meal.
Bon appetite!