Authentic Iranian Dizi: Persian Lamb & Chickpea Soup

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Are you ready to embark on a culinary journey with this traditional Iranian Dizi (Persian Lamb & Chickpea Soup)? This dish is a must-try for anyone who loves international soups and specialty soups that combine rich flavors and hearty ingredients. It’s a beloved staple in Persian cuisine, perfect for warming you up on a chilly day.

With tender lamb, protein-packed chickpeas, and aromatic spices, this soup is not just a meal; it’s an experience that brings people together. Whether you’re hosting a dinner party or simply craving something comforting, this Dizi will impress everyone at the table.

Deliciously Hearty Iranian Dizi Recipe

A hearty bowl of Persian Dizi soup with lamb and chickpeas, garnished with parsley and lemon on a wooden table.

This Iranian Dizi is a hearty, flavorful soup brimming with tender lamb, chickpeas, and a medley of spices. The combination of ingredients results in a dish that is both warming and satisfying, making it a perfect choice for family dinners or special occasions.

Ingredients

500g lamb meat, cut into chunks
1 cup dried chickpeas, soaked overnight
1 large onion, finely chopped
3 medium potatoes, peeled and cut into wedges
2 tomatoes, diced
2 tablespoons tomato paste
1 teaspoon turmeric powder
1 teaspoon black pepper
Salt to taste
4 cups water
Fresh herbs (parsley, cilantro) for garnish
Lemon wedges for serving

Instructions

In a large pot, sauté the chopped onion in a little oil over medium heat until golden and translucent.
Add the lamb chunks and brown them on all sides. Stir in the turmeric, black pepper, and salt.
Add the soaked chickpeas, diced tomatoes, and tomato paste to the pot. Pour in the water and bring it to a boil.
Reduce the heat to low and simmer for about 1.5 to 2 hours, or until the lamb is tender and the chickpeas are cooked through.
During the last 30 minutes of cooking, add the potato wedges to the pot.
Once everything is cooked, serve the soup hot, garnished with fresh herbs and accompanied by lemon wedges for a zesty finish.