Dizi or Abgoosht is one of the most favorite food among Iranian people. A dish that gathers members of the family all around the dining table. It’s exactly one of those foods you should eat on Sundays with special vegetables and undoubtedly, Sangak bread. For sure you’re not able to have a slight movement after eating Abgoosht. Because it’s unfortunately fatty and heavy while being too delicious to allow you to stop eating.
Abgoosht is cooked in different dishes. But one that’s cooked in some special stone pots is the most popular and delicious type.
Although we know Abgoosht as one of those original Iranian foods, it wasn’t cooked and eaten like the way we do today. It was cooked specially for the royal families first. There are different tribes living in Iran, among all, there are some called Ashayer(/æʃɑjer/). Ashayer was, in fact, those tribes who would migrate to warm climate regions in cold seasons and vice versa. Dizi was very popular among them that was eaten after sacrificing a sheep as a luxurious food.
Some say in the famine age in Iran, Iranian people, who were mostly ranchman those years, found that by adding more water and some beans like pea and haricot bean could have delicious food for more people.
Eating Abgoosht in Iran has its special rules like making “Tilit” with its water. You pour the water in a bowl and mix it with small pieces of Sangak bread. It’s going to seem like cereal. Then you mix and squish the rest in another bowl. Eating one spoon of your mix and one spoon of your Tilit with different pickles, vegetables, and onion (it’s a necessary traditional rule to eat it with onion.) gives you the power to feel like eating a heavenly food.