How to make Dizi

Why cooks start here

Dizi is cooked the way teahouses cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Dizi, a beloved dish of Iran, finds its roots in the bustling teahouses where it is prepared with instinct and generosity. This home-cooked version captures the essence of those communal settings, where the dish is seasoned by hand and fat is welcomed with a knowing nod. Unlike the elaborate feasts of celebration, Dizi is a comforting staple, often enjoyed on quieter afternoons, bringing warmth to the table with its simplicity. Rich with tender lamb and hearty chickpeas, Dizi unfolds with a deep, savory flavor that is both robust and soothing. The tomatoes and onions meld into a luscious broth, perfect for soaking up with sangak bread. This dish invites a leisurely meal, where each mouthful offers a taste of tradition and a moment of shared comfort.