From Wikipedia, the free encyclopedia
Abgoosht in dizi pots
Alternative namesDizi, abgoosht, abgusht
CourseMain course
Place of origin Iran (Ancient Persia)
Associated cuisineIranian cuisine
Created byIranians
Main ingredientslamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime
Food energy
(per serving)
400 kcal (1675 kJ)
Abgoosht served at a traditional-style restaurant in Iran
A dizi dish during consumption

Abgoosht (Persian: آبگوشت Âbgušt, pronounced [ɒːbˈɡuːʃt]; literally "meat broth") is an Iranian stew. It is also called Dizi (Persian: دیزی, pronounced [diːˈziː]), which refers to the traditional stoneware crocks it is served in. Some describe it as a "hearty mutton Persian soup thickened with chickpeas."[1]


Ābgoosht is usually made with lamb, chickpeas, white beans, onion, potatoes, tomatoes, turmeric, and dried lime. Other variations exist in the beans used, such as kidney beans and black-eyed peas.[2] The ingredients are combined and cooked until done, at which point the dish is strained. The solids are mashed as gusht kubideh (Persian: گوشت کوبیده, literally "mashed meat") and served with the broth, but in a separate dish, along with flatbread. The popular Azerbaijani dish piti is a variety of abgoosht and encompasses many similar dishes in the region. [3]


Assyrian abgoosht[edit]

Assyrians of northwestern Iran, particularly surrounding Urmia, traditionally make abgoosht 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. The regional pronunciation is "abgoosh", without the 't' (ܐܒܓܘܫ).

Armenian abgoosht[edit]

A similar dish in Armenia is also called abgoosht. The difference is that in Armenia beef rather than lamb is used.[4]

Piti (Caucasus and Central Asia)[edit]

Piti (or putuk) is a variation of abgoosht in the cuisines of the Caucasus and Central Asia.

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. ^ "؛ذاهای محلی آذربایجان". Buyqoosh. Buyqoosh.
  4. ^ "Abgoosht: One of the Most Traditional Foods of Iran". Retrieved 20 December 2014.

External links[edit]