Abgoosht (Persian: آبگوشت Âbgušt, pronounced [ɒːbˈɡuːʃt]; literally 'meat broth') is an Iranian stew. It is also called dizi (Persian: دیزی, pronounced [diːˈziː]), which refers to the traditional stoneware crocks it is served in. Some describe it as a 'hearty mutton Persian soup thickened with chickpeas.' Ābgoosht is usually made with lamb, chickpeas, white beans, onion, potatoes, tomatoes, turmeric, and dried lime. Other variations exist in the beans used, such as kidney beans and black-eyed peas. The ingredients are combined and cooked until done, at which point the dish is strained. The solids are mashed as gusht kubideh (Persian: گوشت کوبیده, literally 'mashed meat') and served with the broth, but in a separate dish, along with flatbread. The popular Azerbaijani dish piti is a variety of abgoosht and encompasses many similar dishes in the region. (Source: Wikipedia.org, CC BY-SA)