Iranian Dizi, also known as Abgoosht, is a traditional Persian stew made with tender lamb, chickpeas, white beans, potatoes, tomatoes, onions, and fragrant spices. Slow-cooked for hours, this hearty dish develops a rich, savory broth and melt-in-your-mouth meat. Traditionally, the broth is served first with Persian bread, while the cooked meat, beans, and vegetables are mashed together into a thick mixture called Goosht Koobideh. A beloved comfort food throughout Iran, Dizi is especially enjoyed during family gatherings and weekend meals. 
Lamb shanks or lamb shoulder – 2 lb (900 g) Chickpeas – 1 cup, soaked ,, overnight ,, White beans – ½ cup, soaked overnight
Potatoes – 2 medium, peeled ,, Tomatoes – 2 large, chopped ,, Tomato paste – 2 tbsp
Onion – 1 large, quartered ,, Garlic – 4 cloves ,, Turmeric – 1 tsp
Ground black pepper – ½ tsp ,, Salt – 1 tsp (or to taste)
Dried lime (Limoo Amani) – 2, pierced (optional) ,, Water – 8 cups
Garnish : Fresh herbs (mint, parsley, basil)
Garnish : Persian flatbread (Sangak or Lavash)
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