Persian · soup
Abgoosht / Dizi (Lamb and Chickpea Broth)
Abgoosht / Dizi (Lamb and Chickpea Broth) reads umami 7.4, richness 6.9 and citrus 4.9 on Palate's 0–10 flavor X-ray — a Persian soup, about 1 hr 45 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.8 / 10
- Sweet & Fruity — 2.7 / 10
- Sour & Bright — 6.3 / 10
- Bitter & Earthy — 3.4 / 10
- Rich & Fat — 7.5 / 10
- Aromatic & Spice — 3.1 / 10
The measured notes (of 18)
Umami 7.4 · Richness 6.9 · Citrus 4.9 · Sourness 4.7 · Earthy 3.2 · Allium 2.9 · Salinity 2.6 · Sweetness 2.2 · Nutty 2.0 · Fruity 1.7 · Bitterness 1.6 · Funk & Ferment 1.5 · Warm Spice 1.4 · Herbaceous 1.0 · Heat 0.8
What's in it (11)
- 1.5 lbs lamb shoulder chunks
- 1/2 cup chickpeas
- 1/2 cup white beans
- 3 potatoes
- 1 onion
- 2 tomatoes
- 3 dried limes
- 1 tsp turmeric
- salt to taste
- 1/2 tsp black pepper
- flatbread for serving
Time & effort: about 1 hr 45 min (45 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 163 kcal, 11.2 g protein, 7.1 g fat, 13.7 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Combine lamb, soaked chickpeas, white beans, potatoes, onion, dried limes, and spices in a pot and add enough water to cover generously.
- Simmer for two to three hours until everything is very tender.
- Strain off the broth to eat as a soup with flatbread, then mash the remaining solids into a paste called gusht-e kubideh.
Dishes with a similar flavor shape
- Lamb Kleftiko — Greek
- Khoresht-e Bademjan (Eggplant Stew) — Persian
- Harira — Moroccan
- Braised Beef Shank Osso Buco with Gremolata — Italian-American
- Lamb and Chickpea Stew with Warm Spices — Mediterranean
Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.