Ingredients with Measurements:
- 1 lb lamb shoulder, bone-in
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chickpeas, soaked overnight
- 2 potatoes, peeled and chopped
- 2 tomatoes, chopped
- 2 tbsp tomato paste
- 4 cups water
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1/4 cup fresh mint, chopped
Special equipment needed:
- Mortar and pestle
- Pressure cooker or Dutch oven
- Potato masher
Step-by-step instructions:
1. In a mortar and pestle, grind together the turmeric, cumin, cinnamon, salt, and black pepper.
2. In a pressure cooker or Dutch oven, add the lamb shoulder, onion, garlic, and spice mixture. Add enough water to cover the lamb.
3. Cook the lamb on high pressure for 45 minutes or simmer on low heat for 2 hours until the lamb is tender and falling off the bone.
4. Remove the lamb from the pot and set aside to cool. Strain the broth and reserve.
5. In a separate pot, add the chickpeas, potatoes, tomatoes, tomato paste, and 4 cups of the reserved broth. Bring to a boil and then simmer on low heat for 30 minutes.
6. Using a potato masher, mash the chickpeas and potatoes until they are a thick, chunky consistency.
7. Add the shredded lamb to the pot and continue to simmer for another 10 minutes.
8. In a small bowl, whisk together the lime juice and olive oil.
9. Serve the dizi in individual bowls, drizzled with the lime and olive oil mixture and topped with fresh mint.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours (pressure cooker) or 3 hours (Dutch oven)
Temperature:
High pressure (for pressure cooker) or low heat (for Dutch oven)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 30g
Protein: 35g
Fiber: 8g
Substitutions for ingredients:
- Beef can be used instead of lamb
- Cilantro can be used instead of mint
- Lemon juice can be used instead of lime juice
Variations:
- Add diced carrots and celery to the pot for extra vegetables
- Use different spices such as coriander or paprika for a different flavor profile
- Add a dollop of yogurt on top of the dizi for a creamy finish
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time
- Use a pressure cooker for faster cooking time
- Use a potato masher to achieve the desired consistency for the chickpea and potato mixture
Storage instructions:
Store the dizi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dizi in a pot on low heat, adding water if necessary to thin out the mixture.
Presentation ideas:
Serve the dizi in individual bowls with a drizzle of lime and olive oil mixture and a sprinkle of fresh mint on top.
Garnishes:
Fresh mint or cilantro
Pairings:
- Serve with warm bread or pita
- Pair with a side salad or roasted vegetables
Suggested side dishes:
- Tabbouleh salad
- Roasted eggplant
- Hummus and pita bread
Troubleshooting advice:
- If the chickpea and potato mixture is too thick, add more broth or water to thin it out.
- If the lamb is not tender enough, cook for an additional 15-20 minutes.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store the dizi in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Dizi is a traditional Persian dish that dates back to ancient times. It was originally made with lamb or beef and chickpeas, and was cooked in a clay pot called a dizi. The dish was traditionally eaten by laborers and shepherds who would break the bread and mix it with the stew.
Flavor profiles:
Dizi is a savory and hearty dish with warm spices such as turmeric, cumin, and cinnamon. The lime and olive oil mixture adds a tangy and bright finish to the dish.
Serving suggestions:
Serve the dizi with warm bread or pita and a side salad or roasted vegetables for a complete meal.
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Region: Iranian