SAEDNEWS: To prepare “Stone Pot Dizi,” wash the meat and tail fat, cut them into 10 pieces, and fry until golden. Fry the onion in oil and add the soaked split peas to the onion….
Ingredients for Tabrizi Stone Dizi (Abgoosht)
Lamb with bone: 1 kg
Tail fat (Dandeh): 300 g
Split peas: 1 heaping cup
Medium onion: 1
Dried lime pulp: 1 tablespoon
Tomato juice: 1 cup
Tomato paste: 1 tablespoon
Potatoes: 5
Salt and pepper: as needed
Stone Dizi pot
Preparation of Tabrizi Stone Dizi (Abgoosht)
Wash the meat and tail fat, cut them into 10 pieces, and fry until golden. Fry the onion in oil, then add the soaked split peas to the onion and lightly sauté them.
Cook the fried meat with 4 cups of water, turmeric, sautéed onion, and split peas over low heat. Then add the dried lime pulp to the Abgoosht.
Towards the end of cooking, peel 5–6 potatoes and add them to the dish with a little salt, pepper, and turmeric.
Next, add the tomato juice and tomato paste. Serve with Sangak bread, onion, yogurt drink (doogh), and fresh herbs.
Tips for Perfect Stone Dizi (Abgoosht)
To make the Abgoosht tastier, use lamb tail fat instead of oil. After cooking, mash the fat and place a portion on each serving.
Always add salt at the end of cooking the meat.
The longer the stone Dizi cooks, the more colorful and gelatinous the broth becomes.
Make sure to use enough water from the beginning and avoid adding water during cooking, as it can dilute the flavor.
Soak legumes for several hours and change the water a few times to reduce bloating.
Fry tomato paste before adding to remove the raw taste; adding a bit of saffron will improve the color.
To prevent lemon juice from turning bitter, add it to the dish when serving.
Using a cinnamon stick enhances the flavor of Dizi.
Neck meat is recommended for its tenderness and richness.
Serve fresh herbs, especially mint leaves, alongside Abgoosht to aid digestion.
For the best flavor, cook slowly from night to morning over very low heat.
When adding potatoes, a little saffron enhances the aroma.
If using dried lime, pierce and soak it in water, then add it at the end of cooking to avoid bitterness.
Dried tomatoes can be used instead of fresh ones.
Many vitamins are in the potato skin, so wash thoroughly and cook with the skin.
Dizi can also be cooked over charcoal for about 3 hours until fully done.
Additional Notes on Tabrizi Stone Dizi
Cooking time is approximately 4 hours.
Serve for lunch or dinner.
Can also be served for Iftar during Ramadan.
The recipe is suitable for 5 people.
