Dizi is a popular highlight of Persian cuisine. It’s unique, delicious, and fun to eat. They say the best dizi is in Tehran area but I was eating it every city I went to. It has been my favorite Iranian food. Today I’d like to introduce this interesting dish to you. Hopefully you can find it in one of those Iranian restaurants in your city and maybe give it a try one day.
Dizi is traditionally cooked in a stone pot or a metal pot, it is usually made with lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime nowadays. However back hundreds of years ago, it was only made of lamb and chickpeas, plus herbs, without any other vegetables. The most interesting part was how you eat it.
My host Hossein in Shiraz took me to a traditional Persian restaurant to eat. It seemed so fun and cozy to me. I think it’s great to have dinner here friends and family.
Dizi can be served as a whole or divided and served in two parts. If served divided, like in the restaurant where I met up with an Iranian Steemian, @meysam, in Tehran, the strained broth would be placed in a large bowl. The remaining ingredients (all in big pieces) need to be mashed together with a goosht-koob (masher). You can choose how hard you like to mash.
I think mashing all the ingredients could be tiring and time-consuming, but that is also the fun part of the food. Imagine all of you and your friends mashing dizi together, a lot of fun.
Now one of the four Dizi is fully mashed.
After it is mashed, pull it into the bowl, which makes it much easier to eat.
Normally Dizi is also served on the side with pickles, sabzi khordan (a kind of fresh herb) and raw onions. I don’t eat raw onions but herbs truly help it feel less heavy to eat since Dizi consists of a lot of meat.
I love the Iranian bread, it’s kinda similar to the Indian naan.