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Dizi in pots
Alternative names Dizi
Place of origin Iran and Iraq
Main ingredients lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and black lime
Cookbook:Abgoosht  Abgoosht
Abgusht served at a traditional-style restaurant in Iran
A simple Dizi dish during consumption

Ābgusht (Persian: آبگوشت‎, literally translated as "water-meat"), is a Persian and Mesopotamian stew. It is also called Dizi, which refers to the traditional stone crocks it is served in. Some describe it as a "hearty mutton soup thickened with chickpeas."[1] Ābgusht is usually made with lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and black lime. Other variations exist in the beans used, such as kidney beans and black-eyed peas.[2] The ingredients are combined together and cooked until done, at which point the dish is strained. The solids are then mashed and served with the broth, but in a separate dish, along with flatbread. It is a form of Piti, which encompasses many similar dishes in the region.


Assyrian Abgoosht[edit]

Assyrians of northwestern Iran, particularly surrounding Urmia, traditionally make Abgoosh, pronounced without the final "t," (ܐܒܓܘܫ) using beef, lime, kidney beans, and chickpeas, which is served in a lime broth with potatoes and eaten with onions and lavasha (an Assyrian bread) on the side. Assyrians typically make abgoosht in the winter.

Armenian Abgoosht[edit]

There is a similar dish in Armenia, called the same, Abgoosht stew, the difference between these two is that in Armenia they use beef instead of lamb.[3]

See also[edit]


  1. ^ Rajendra, Vijeya; Kaplan, Gisela T.; Rajendra, Rudi (1 May 2003). Iran. Marshall Cavendish. p. 127. ISBN 978-0-7614-1665-4. Retrieved 27 August 2012. 
  2. ^ Shirin Simmons (15 October 2007). Treasury of Persian Cuisine. Stamford House Publishing. pp. 67–69. ISBN 978-1-904985-56-3. Retrieved 27 April 2010. 
  3. ^ "Abgoosht: One of the Most Traditional Foods of Iran". Retrieved 20 December 2014.