Also known as ‘Abgoosht’, this meat and bean broth dish dates back hundreds of years. It is essentially a stew made up of lamb and chickpeas with a tomato base, but in some areas locals may add different things to the recipe based on their tastes. For example, in northern parts of Iran, garlic, and in Kerman province, people may add caraway for seasoning. In Armenia, people cook a similar food too. It is usually served in a stone dish called dizi, and that is the naming reason. This high-calorie food, which is a good source of protein, is more common and preferred in winter.
