{"id":13149,"date":"2017-06-17T15:28:10","date_gmt":"2017-06-17T15:28:10","guid":{"rendered":"https:\/\/surfiran.com\/mag\/?p=13149"},"modified":"2026-10-17T21:14:33","modified_gmt":"2026-10-17T21:14:33","slug":"abgusht","status":"publish","type":"post","link":"https:\/\/surfiran.com\/mag\/abgusht\/","title":{"rendered":"Abgusht (Dizi): Persian Stew and How to Eat It"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Abgusht<\/strong>, also spelled <em>abgoosht<\/em>, is a slow-cooked Persian stew of meat and legumes. Often called <strong>dizi<\/strong> after its traditional cooking pot, it offers two distinct parts of the same meal: a savoury broth and a mash of the tender solids.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For a first introduction to Iranian home-style cooking, the serving ritual is as memorable as the stew itself. You tear bread into the broth, then eat the mashed meat, beans and potatoes with more bread and accompaniments.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_89 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"#\" data-href=\"https:\/\/surfiran.com\/mag\/abgusht\/#what-goes-into-abgusht\" >What Goes into Abgusht?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"#\" data-href=\"https:\/\/surfiran.com\/mag\/abgusht\/#how-to-eat-abgusht\" >How to Eat Abgusht<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"#\" data-href=\"https:\/\/surfiran.com\/mag\/abgusht\/#why-is-it-also-called-dizi\" >Why Is It Also Called Dizi?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"#\" data-href=\"https:\/\/surfiran.com\/mag\/abgusht\/#trying-abgusht-in-iran\" >Trying Abgusht in Iran<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"#\" data-href=\"https:\/\/surfiran.com\/mag\/abgusht\/#more-on-iranian-food-and-culture\" >More on Iranian Food and Culture<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"what-goes-into-abgusht\"><\/span>What Goes into Abgusht?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A familiar version uses lamb, chickpeas, white beans and potatoes, with turmeric and dried Persian lime for seasoning. Tomatoes or tomato paste appear in many recipes. There is no single household formula: cooks vary the cuts of meat, legumes and sour ingredients.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dried lime gives the stew a tangy note, while long, gentle cooking softens the meat and pulses. Some cooks use individual clay or stone pots; a heavy saucepan also works. For quantities and cooking instructions, follow our <a href=\"https:\/\/surfiran.com\/mag\/abgusht-recipe-learn-how-to-make-it-today\/\">abgusht recipe<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"how-to-eat-abgusht\"><\/span>How to Eat Abgusht<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Start by separating the broth from the solid ingredients. Tear flatbread into a bowl and add the broth so the bread absorbs it. This bread-and-broth mixture is often called <em>tilit<\/em> or <em>tirit<\/em>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Next, remove any bones and mash the cooked meat, legumes and potatoes with a pestle or masher. The result is <strong>gusht-e kubideh<\/strong>, the pounded portion of the dish. Eat it with flatbread, taking small portions rather than treating it as a second soup.<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone wp-image-24434 size-full\"><img decoding=\"async\" width=\"1500\" height=\"630\" src=\"https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Dizi04.jpg\" alt=\"A wooden pestle mashing abgusht in a white bowl held steady by a hand\" class=\"wp-image-24434\" title=\"\" srcset=\"https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Dizi04.jpg 1500w, https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Dizi04-780x328.jpg 780w, https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Dizi04-768x323.jpg 768w, https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Dizi04-1024x430.jpg 1024w, https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Dizi04-300x126.jpg 300w, https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Dizi04-705x296.jpg 705w, https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Dizi04-450x189.jpg 450w\" sizes=\"(max-width: 1500px) 100vw, 1500px\" \/><figcaption class=\"wp-element-caption\">Gusht-e kubideh (mashed abgusht) is prepared with a wooden pestle. Photo: <a href=\"https:\/\/www.flickr.com\/photos\/blondinrikard\/14494643433\/\" target=\"_blank\" rel=\"noopener noreferrer\">Blondinrikard Fr\u00f6berg \/ Flickr<\/a> (<a href=\"https:\/\/creativecommons.org\/licenses\/by\/2.0\/\" target=\"_blank\" rel=\"noopener noreferrer\">CC BY 2.0<\/a>).<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Fresh herbs, raw onion and pickled vegetables often accompany the meal. Different kitchens serve and season it differently, so ask your host or server to explain their version. Homa\u2019s <a href=\"https:\/\/persianmama.com\/abgoosht-persian-short-ribs-vegetable-stew\/\" target=\"_blank\" rel=\"noopener noreferrer\">Persian Mama recipe<\/a> illustrates one family approach to the broth, bread and accompaniments.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"why-is-it-also-called-dizi\"><\/span>Why Is It Also Called Dizi?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A <em>dizi<\/em> is a traditional pot used to cook the stew. The vessel\u2019s name also became a name for the meal. Small pots made it possible to prepare individual portions slowly, including beside the heat of bakery ovens.<\/p>\n\n\n<div class=\"wp-block-image size-full wp-image-24435\">\n<figure class=\"aligncenter\"><img decoding=\"async\" width=\"1500\" height=\"630\" src=\"https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Dizi06.jpg\" alt=\"Rows of green ceramic dizi pots filled with stew\" class=\"wp-image-24435\" title=\"\" srcset=\"https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Dizi06.jpg 1500w, https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Dizi06-780x328.jpg 780w, https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Dizi06-768x323.jpg 768w, https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Dizi06-1024x430.jpg 1024w, https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Dizi06-300x126.jpg 300w, https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Dizi06-705x296.jpg 705w, https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Dizi06-450x189.jpg 450w\" sizes=\"(max-width: 1500px) 100vw, 1500px\" \/><figcaption class=\"wp-element-caption\">Rows of ceramic dizi pots filled with stew. Photo credited to Blondinrikard Fr\u00f6berg \/ Flickr.<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">The <a href=\"https:\/\/www.iranicaonline.org\/articles\/ab-gust\/\" target=\"_blank\" rel=\"noopener noreferrer\">Encyclopaedia Iranica entry on abgusht<\/a> traces its terminology, variations and place in everyday cooking. This history helps explain its flexibility: legumes and vegetables could make a small quantity of meat go further.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"trying-abgusht-in-iran\"><\/span>Trying Abgusht in Iran<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">When ordering, confirm which meat the kitchen uses and what accompanies the dish. Traditional abgusht contains meat; ask specifically about ingredients if you follow a vegetarian diet or have dietary restrictions.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To explore beyond dizi, browse our <a href=\"https:\/\/surfiran.com\/mag\/10-best-persian-foods-try\/\">guide to Persian dishes<\/a> or include a food-focused stop in a <a href=\"https:\/\/surfiran.com\/iran-tailor-made-tours\/\">tailor-made Iran itinerary<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"more-on-iranian-food-and-culture\"><\/span>More on Iranian Food and Culture<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul class=\"wp-block-yoast-seo-related-links\"><li><a href=\"https:\/\/surfiran.com\/mag\/timche-akbarian\/\">Timche Akbarian: A Glimpse of Tehran&#8217;s Mercantile Past<\/a><\/li><li><a href=\"https:\/\/surfiran.com\/mag\/abgusht-recipe-learn-how-to-make-it-today\/\">Abgusht Recipe<\/a><\/li><li><a href=\"https:\/\/surfiran.com\/mag\/most-delicious-iranian-cuisine-cities\/\">Iran&#8217;s Culinary Journey: A City-by-City Guide<\/a><\/li><li><a href=\"https:\/\/surfiran.com\/mag\/fascinating-villages-in-iran\/\">Fascinating Villages in Iran<\/a><\/li><li><a href=\"https:\/\/surfiran.com\/mag\/iranian-restaurants-with-the-most-authentic-atmosphere\/\">Iranian Restaurants with the Most Authentic Atmosphere<\/a><\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Discover abgusht, also called dizi: a Persian meat and legume stew. Learn about its ingredients, cooking pots and traditional two-part serving style.<\/p>\n","protected":false},"author":7,"featured_media":13269,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[306,308,849],"tags":[15824,15658],"class_list":["post-13149","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture","category-destinations","category-food","tag-abgusht","tag-food"],"jetpack_featured_media_url":"https:\/\/surfiran.com\/mag\/wp-content\/uploads\/2023\/01\/Abgoosht-the-Recommended-Persian-Meal.jpg","_links":{"self":[{"href":"https:\/\/surfiran.com\/mag\/wp-json\/wp\/v2\/posts\/13149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/surfiran.com\/mag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/surfiran.com\/mag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/surfiran.com\/mag\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/surfiran.com\/mag\/wp-json\/wp\/v2\/comments?post=13149"}],"version-history":[{"count":0,"href":"https:\/\/surfiran.com\/mag\/wp-json\/wp\/v2\/posts\/13149\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/surfiran.com\/mag\/wp-json\/wp\/v2\/media\/13269"}],"wp:attachment":[{"href":"https:\/\/surfiran.com\/mag\/wp-json\/wp\/v2\/media?parent=13149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/surfiran.com\/mag\/wp-json\/wp\/v2\/categories?post=13149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/surfiran.com\/mag\/wp-json\/wp\/v2\/tags?post=13149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}