Iranian Lamb and Chickpea Stew

Ingredients

• 1.5 lb boneless lamb shoulder, cut into 1.5-inch chunks
• 1 cup dried chickpeas (or canned, drained)
• 1 cup dried kidney beans (or canned, drained)
• 1 whole large yellow onion
• 3 whole medium potatoes, peeled
• 2 whole dried limes (loomi)
• 3 tbsp extra-virgin olive oil
• 1.5 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp turmeric
• 8 cup water

Instructions

1. 1

   If using dried chickpeas and kidney beans, place them in separate bowls and cover with cold water. Soak for at least 8 hours or overnight, then drain. If using canned beans, simply drain and rinse them — you'll add these later in the cooking process.

2. 2

   Pat the 1.5 lb of lamb shoulder chunks completely dry with paper towels — removing surface moisture helps you achieve a better caramelized crust. Season each piece on all sides with 1.5 teaspoons of kosher salt and 0.5 teaspoon of freshly ground black pepper.

3. 3

   Peel and quarter 1 large yellow onion, leaving a bit of root end attached so the layers stay together during cooking. Peel the 3 medium potatoes and cut them into 2-inch chunks, keeping them roughly uniform so they cook at the same rate.

4. 4

   Pierce each of the 2 dried limes (loomi) twice with a sharp knife — this opens them slightly so they can release their unique sour, tangy flavor into the broth.

5. 5

   Heat 3 tablespoons of extra-virgin olive oil in a large heavy-bottomed pot (at least 6-quart capacity) over medium-high heat. Let the oil shimmer and just barely smoke, about 2 minutes — you want it very hot so the lamb sears properly.

6. 6

   Working in two batches so you don't crowd the pot, add the seasoned lamb chunks. Let them sit undisturbed for 2-3 minutes on the first side until a dark golden crust forms. Turn each piece and sear the other sides, about 2 minutes more per side. You're not cooking them through — just building a flavorful crust. Transfer the seared lamb to a clean bowl.

7. 7

   Add the quartered onion to the hot pot and stir, scraping up any browned bits from the bottom with a wooden spoon — these bits are packed with flavor. Sauté for 2-3 minutes until the onion is lightly caramelized at the edges.

8. 8

   Pour in 8 cups of water and stir in 0.5 teaspoon of turmeric, stirring until combined. Add the seared lamb back to the pot along with any juices that collected in the bowl. Increase the heat to high and bring the liquid to a boil — you should see large rolling bubbles breaking the surface.

9. 9

   Once boiling, reduce the heat to low and add the soaked drained chickpeas and kidney beans (or canned beans if using — add canned beans later at step 11 instead). Place the 2 pierced dried limes into the pot. Bring everything to a gentle simmer where just a few bubbles break the surface every second or two — active boiling will make the meat tough and stringy.

10. 10

    Partially cover the pot with a lid, leaving a small gap so steam can escape. Simmer gently for 45-50 minutes, stirring occasionally. The lamb should be very tender but not falling apart yet — it should yield easily to a fork but still hold its shape.

11. 11

    Add the 2-inch potato chunks to the pot. If you're using canned beans instead of soaked dried beans, drain and add them now as well. Stir gently to combine. Continue simmering with the lid partially on for another 25-30 minutes until the potatoes are fork-tender and the broth has deepened in color — it should look rich and golden-brown from the turmeric and caramelized onion.

12. 12

    Taste the broth and adjust the seasoning with additional salt and pepper if needed. The stew should taste savory, slightly tangy from the dried limes, and deeply comforting. If the broth seems too thin, you can simmer uncovered for a few more minutes to reduce and concentrate the flavor, but dizi should be quite soupy — not thick and chunky.

13. 13

    Ladle the dizi into wide shallow bowls, making sure each serving gets lamb, potatoes, chickpeas, beans, and plenty of the fragrant broth. The traditional way to eat dizi is to mash the potatoes and beans slightly against the side of the bowl with the back of a spoon, creating a chunky paste, then scoop it up with torn pieces of warm flatbread (lavash or sangak). Serve immediately while the stew is steaming hot.

Tools you’ll need

• large heavy-bottomed pot (at least 6-quart capacity)
• paper towels
• sharp knife
• wooden spoon
• large bowl
• measuring cups and spoons
• ladle

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