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dinner
Abgoosht / Dizi (Persian Lamb & Chickpea Stew)
Slow-cooked Persian lamb, chickpea and white bean stew served as a broth and a mashed goosht.
⏱ 205 min🔥 520 kcalMedium
★4.7(1,762)
4 recipes using potatoes — Ghormeh sabzi, kebabs, rice — Iran's 2,500-year culinary tradition.
These 4 persian potatoes recipes are ready in about 156 minutes on average, with 380–520 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Persian cooking is elegant and aromatic — jewelled rices, herb-packed stews and a signature balance of sour, sweet and floral notes. When Persian cooks work with potatoes, they reach for saffron, dried lime, turmeric, mint, barberries and rosewater, and the techniques that come up most across these recipes are boiling, simmering, searing and steaming.
The comforting carbohydrate that roasts, mashes, fries and bakes its way into cuisines worldwide. In this collection it's most often cooked with dried limes, lamb with bone, chickpeas drained, white beans drained and turmeric. The dishes here span persian classics ready in as little as 80 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Tahdig with Potato is the highest-rated dish in this collection at 4.9★ from 2,890 ratings.
Slow-cooked Persian lamb, chickpea and white bean stew served as a broth and a mashed goosht.
Persian lamb and chickpea broth pounded into a hearty dip — Iran's ancient peasant stew.
Persian crispy rice with golden potato crust — the most coveted piece at any Persian table.
Persian lamb and chickpea stew in individual pots — rustic and soul-warming.
Match the type to the dish: floury/starchy potatoes (Maris Piper, russet) for fluffy mash and crisp roasts; waxy ones for salads and gratins that need to hold their shape. Avoid green or sprouting tubers.
Store cool and dark, never in the fridge. Parboiling then roughing up the edges gives the crunchiest roast potatoes; soaking cut chips removes surface starch for crisper frying.
A filling source of potassium, vitamin C and resistant starch — most of the fibre and nutrients sit just under the skin.
Most of these 4 Persian potatoes recipes are ready in around 156 minutes from start to finish. The quickest, Tahdig with Potato, takes about 80 minutes, while the slower-cooked dishes run up to 205 minutes.
Across this collection they range from about 380 to 520 kcal per serving, averaging 465 kcal — Tahdig with Potato is the lightest option at 380 kcal.
Tahdig with Potato is a great place to start — it's rated medium and comes together in about 80 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, potatoes is most often paired with dried limes, lamb with bone, chickpeas drained, white beans drained and turmeric. Persian kitchens also lean on saffron, dried lime, turmeric, mint, barberries and rosewater.