Every nation has its comfort and social foods. Dishes play an influential role as a social object that interacts with people at the table. These recipes are more than just something to eat.\n\nAbgoosht or dizi is a unique, national, and comfort course in Persia. Relatively new, but shows the best of the culinary art in this land. In a word, abgoosht means meat and stock and is the general name for the mixture of meat, legumes, vegetables, and herbs with its own traditional eating habits, tools, side dishes, drinks, and even special dessert. It’s Persian folklore eating habits and a meal prescribed to cure illness.\n\nAbgoosht is a new dish in the Persian kitchen, but it descends from the mighty Safavid kitchen. Cooking a fine cut of lamb with spices between four to six and even ten hours is a subtle oriental cooking technique. The key to a good abgoosht is not losing any water during cooking so, chefs use many methods to keep the moisture locked into the pot. There are around eighty well-known types of this food in Persia, and the ingredients vary from region to region. Ingredients vary, even seasonal, and it follows today guidelines of sustainable food eating habits, and the meat can be substituted with the goat, veal, mutton, chicken, duck, etc.\n\nThis existing dish also has a special custom and tricky habit that would make this recipe even more interesting to try. First of all, you must strain the solid parts of the dish into a bowl and mash them with a mortar until it turns into a soft texture. The name of this part is Goosht-Koubideh eaten with warm oriental bread, herbs, and raw onion; the liquid portion is eaten with cracked and soaked bread like a soup. Abgoosht well developed after the Persian famines to not lose even one calorie of ingredients. So, when the “Goosht-Koubideh” is leftover, some cooks mixed it with eggs and fried the dough in a shallow pan to preserve the food even longer.\n\nSome unique Persian side dishes make the taste unforgettable, side dishes like torshi (pickled vegetables), fresh herbs (mostly reddish and basil), strained yogurt with shallots, etc. Dizi, is accompanied with a drink, a fermented savory yogurt-based beverage usually mixed with dried herbs like thyme or mint. And as the last course of the meal, it’s tradition to have a cup of hot black tea served with rock candy or some other Persian sweets to make the pleasure of trying a rich and nutritious Persian meal.\n\nAbgoosht is one of the most famous Persian dishes among the people, and it is enjoyed on busy days for lunch or after work. There are places around the bazaars in big cities that only serve dizi; these establishments are called dizi-sara (the house of dizi). People get together on big social tables, the floor, or even on beds in restaurants to enjoy this hearty meal.\n\nIn the past, four or even eight people shared a big pot of dizi without knowing each other, and that was a fun way to talk about politics, society, and work. Dizi is also served in ghahve-khane (coffee house) as a lunch that ends with two or three cups of tea with hookah for smoking as a dessert and listening to some ancient folklore narrations from the famous Shahnameh.\n\nThe name of ‘dizi’ itself reflects the pot that the food is cooked in. In Khorasan, artisans make dizi pots from unique stones that keep the heat long and effectively, which is it is one of the best pots for making dizi. The food is traditionally eaten on holiday lunches with the whole family gathered in elders’ houses. It is a social recipe that brings family members together around the table.\n\nYou can have dizi in many other countries around Persia, as culinary cultures with varied recipes have inherited it. Dizi traveled to many neighboring countries and mixed with their own kitchen. Piti is a kind of abgoosht famous in south Caucasian countries like Azerbaijan and parts of Georgia. Also, Iraqi people enjoy tashreeb, the same cooking pattern of dizi making and eating that assimilated in Iraqi culinary traditions.\n\nPhoto : Dizi feast © Mohammad Shirkavand

Nestled in the southeastern mountains of Uzbekistan, Boysun developed into a cultural hub over centuries, since the age of the ancient Silk Road. Given its long history and outside influence through the famed trade route, the region’s cultural heritage evolved to become as diverse as the flora and fauna that inhabit the region. As a way of celebrating the diverse cultural heritage that dates back to the pre-Islamic days, the Boysun Bahori Festival was first developed as an annual spring festival in the early 2000s, with some interruptions on certain years.\n\nUNESCO officially listed Boysun culture as a Masterpiece of Oral and Intangible Cultural Heritage, and in the following year, the first festival was held. April was chosen as the optimal time for the festival as Boysun is unusually pleasant at that time, with flowering fields and green mountains creating a perfect backdrop for a festive environment.\n\nThe locals set up a yurt camp that includes workshops and stages for ensembles to perform. In addition, they set up makeshift arenas for traditional sports like wrestling, horse-related sports, and other activities, such as tightrope walking and acrobatics.\n\nIn April 2019, with the support of the Uzbek Ministry of Culture to explain well-known cultural spaces that I wanted to visit for a long time, I went to Boysun to interview some of the locals. During these interviews, some interesting insights about cultural heritage in the Boysun area were uncovered. According to the local community, much of the younger generation, both male and female, have tendencies to pursue careers or education in larger cities. However, in spite of decreasing number of young generation, community people expressed their satisfaction with living in the heritage city. They appear proud of the many rituals and traditional games that have remained a part of daily life.\n\nSuch customary knowledge is in traditional carpet weaving, craftsmanship, games, and rituals, which are still a part of Boysun communities. Some youth activities include stick-tossing games that are similar to jachigi, a Korean children’s game and commonly played throughout the world. In Boysun, I interestingly noticed that some practices have been influenced more by Zoroastrianism than Islam.\n\nDuring my visit, many of community members were absent in the village to visit Termez to participate and observe the International Bakhshi Art Festival, which was held for first time in Uzbekistan. Nonetheless through my visit to this unique cultural place, I felt deep aspiration of the people for safeguarding their own culture and heritage inherited through generations.\n\nPhoto 1 : Boysun entrance ⓒ ICHCAP\nPhoto 2 : Local people in Boysun District ⓒ ICHCAP\nPhoto 3 : Interviewing locals in Boysun ⓒ ICHCAP\nPhoto 4 : Prayer hall in the trunk of a tree that is hundreds of years old ⓒ ICHCAP\nPhoto 5 : Overview of Boysun District (seen from the entrance hill) ⓒ ICHCAP