Lamb Shank and Chickpea Soup

Abgusht-e Nokhod/Dizzy

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Preparation info

  • Serves:

    6

    • Difficulty

      Complex

    • Ready in

      3 hr 30

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

This soup, long popular as a teahouse favorite, is called dizzy, from the name of the ceramic or stone pot in which it is traditionally cooked. Dizzy is popular throughout Iran but varies from region to region (for some of the variations). In downtown Tehran, I visited the renowned Dizzy Restaurant with friends, which inspired me to adapt this recipe.

Ingredients

Method