Abgoosht (Lamb Chickpea Soup)

Abgoosht is one of the most traditional Iranian foods. It is also called Dizi, which refers to the traditional stone crock pots it is served in. Hundreds of years ago Abgoosht was made with lamb and chickpeas. However, later on when new foods such as potatoes and tomatoes were introduced to Iranian Cuisine, the recipe had some changes.

Serving Abgoosht has a special custom. First the broth is poured in a bowl and served with small pieces of bread soaked in it. Then the remaining ingredients such as potatoes, beans, chickpeas and lamb are mashed up to a mashed-potato type consistency and served separately alongside with the broth.

Serves 4 People
Prep time
Cook Time
2h 0m


  • 2
    lamb shanks
  • 1 Cup
    white beans, soaked over night
  • 1 Cup
    chickpeas, soaked over night
  • 1
    large onion
  • 2
  • 1 Tablespoon
    tomato paste
  • 1 Teaspoon
  • 1 Teaspoon
    ground dried lime, or 2 table spoon lemon juice
  • ½ Teaspoons
  • 1
    large potato, peeled
  • ½ Tablespoons
  • water


  1. Place the meat, onion, chickpeas, beans and peeled tomatoes in a large pot.

  2. Place the pot over medium heat. Add turmeric and 5 cups of water and bring to a boil. Cover and cook on low heat for one to two hours.

  3. When meat is almost cooked, remove the tomatoes, onion and any fat from the meat and place them in a bowl.

  4. Using a blender or meat masher, mash the onion, tomatoes and fat. Add it to the pot again. Add salt, pepper, tomato paste, potato and lemon juice. Cover and continue cooking for another hour.

  5. If necessary adjust water and keep cooking until all the ingredients are fully cooked, taste and adjust the seasoning. Serve warm with bread.

8 reviews for Abgoosht (Lamb Chickpea Soup)

  1. Manjula revanns


    Thanks for the receipe . I like Persian food so it is very helpfull to me to cook Iran food in home and enjoy .

  2. Terri


    I love Persian food, thank you for the recipe .

  3. Therese foot


    ils auraient du t expliquer… et certainement tu n’aurais pas commandé

  4. Sue


    I used my pressure cooker…ready in about 40 mins; counting prep time.

  5. ()

    […] one of the volunteers were waiting for me. I received an overwhelming welcome and a delicious meal (dizi).  We have since arrived in Farah’s house where my cousin and I will be spending the […]

  6. sema


    I m crazy about Iranian food especially Dizi. i really enjoyed to visit IRAN. dont miss Dizi

  7. Boaty McBoatface


    Had to google this for a project. prob still gonna fail, but not for the recipe
    10/10 would recommend

  8. Harriet Munji


    Sorry, I stick to the old flavours. The potatoe and the tomatoes are definitely misfits in this recipe. The mashed potatoe gives the wrong texture and the tomatoes convey the wrong taste. The tumeric doesn’t help, either, because of the wrong colour. I added half a leaf of finely chopped kaffir lime for to achieve the lemon flavour. As I remember from pre-revolutionary Persia, Abgoosht is very dark and deliciously intense. Unfortunately, although it is screaming for a good red wine to go with it, in Iran they wouldn’t serve any.

  9. Sam


    Tried this recipe and it came out really good!!! Thanks for sharing the recipe.

  10. Penny


    I want to thank my Iranian friend for sharing the recipe. I read the reviews and I cant wait to cook and eat. Once I’ve tasted it I will give 5 stars for sure as it looks sooo good.

  11. Darab


    I love Abgoosht. I have tried this dish from all over and consider myself an expert when it comes to eating it. Of course this recipe gets 5 stars right of the bat. Now I like to share something very incredible. I had an abgoosht cooked by a vietnamese lady and it just blew me away. The best tasting abgoosht ever. I tried to get the recipe but no luck. I am going to enter her in a contest hopefully in Iran. It was so good that I ate it all. Now looking back I should have saved a bowl to prove the point. I am very picky about persian food in general. But this time I was speechless. Imagine that, persian cuisine from vietnam with love.

  12. Hilarious


    Indians giving their 2 cents on here is hilarious. This is a good recipe. You can seperate the liquid. Mash the solid and eat bread. Sip the liquid as you go along or after.

  13. Hussein


    What is i want to use the Pressure cook like instant pot, ANy ideas , shall i add all together ? what about potato it may over cook over 40 mins under pressure with the meat ?

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