Dizi pot

A small stone or ceramic crock: abgoosht that is both a soup and a mash at the same table.

Also called abgoosht pot, dizi · From Persia

A stone dizi crock of abgoosht with lavash, a pestle, and dried limes.

The journey

Dizi is a pot and a ritual. Iranian kitchens still cook lamb, chickpeas, and dried lime in individual stone or ceramic crocks, then pour the broth over bread and mash the solids. The vessel is why the meal has two lives.

A single stew pot can feed a table. Dizi pots feed each person twice.

Bread wheat — the bread a dizi broth is still poured over in Persia. — Franz Eugen Köhler, Köhler's Medizinal-Pflanzen (1887) · Public domain. Source

In the kitchen

Cook low until the lamb yields. Strain the broth onto torn bread. Mash the rest with a pestle. Serve both.

The Persian volume's abgoosht assumes these crocks. A Dutch oven is how you cook for a crowd, then divide.

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