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Dizi
Traditionally served in Iran’s tea houses, Dizi was said to sustain workers through a long day (it’s very filling and has a high calorie count). Dizi is the name of the small container in which it’s cooked and served. The ingredients include; lamb, potato, chickpeas, tomato, garlic and turmeric – all steamed in an oven on low for at least 7 hours (the longer the better). The trick to eating dizi is to eat the meat out of the container first and then mush the rest of the ingredients into a paste so it’s almost pate-like then spoon a small amount onto a bit of bread.
Ingredients
2 oz boned lamb shoulder cut into bite size pieces (leaving on a small amount of fat)
¼ cup dried white beans
¼ cup dried chick peas
1 tsp turmeric
Cold water
6 small potatoes (little chat potatoes are good)
1 brown onion
1 tomato
Salt and pepper
To Serve:
Mint
Basil
Radish
Fresh Pita bread
*Note: For this dish you need 6 small cooking pots (called a Dizi)
Preparation
In each of the Dizi containers arrange; the lamb, the beans and the turmeric and a little cold water in equal portions (leaving half the pot empty for more ingredients) – put in a low oven over night.
The next morning, place one whole chat potato (skin on) into each container along with a quarter of an onion and one tomato wedge and add salt and pepper – then top up with water.
Put back into oven on low for another hour to an hour and a half
To Serve:
Serve in dizi pots with the mint, basil and radish in a separate bowl on the side.
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