DT Series Dizi Pot

Regular price 388.00 $
Sale price 388.00 $ Regular price 485.00$
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Dear Soy family, please welcome the latest addition to the Soy Specialty Cookware series; the Soy DT-class Dizi pot.
The “Dîzî”, Âbguşt, also called “Piti” is one a very intricate dish enjoyed in Iran, the Republic of Azerbaijan and the Eastern parts of Armenia and Turkey, that involves a whole set of rituals for cooking, serving and eating.
The dizi pots, filled with lamb, tail fat, chickpeas and spices are laid by seemingly infinite rows on a special charcoal mangal, and are to be left overnight for simmering on the embers.
The next day, usually for a hearty breakfast, each patron is served their own dizi pot, with flatbread, a bowl and a meat pestle, along with some refreshing greens.
One is first expected to tear the flatbread into the bowl, to then cover it with the broth of the dish. That is the first course.
In the second course, the patrons have to use the meat pestle to gently pound the meat and chickpeas into a homogenous mash, that is then to be eaten spread on the flatbread, again.
At Soy, we manufacture 3 sizes of Dizi pots, with respective diameters of 9, 10 and 11cms, the classics being the DT9 and DT10, while the DT11 is reserved for a double serving. We highly recommend that you order them in groups of the same size (i.e. 4x DT10) as each is used for an individual serving.
Each DT pot comes with a hand-spun extra hard Turkish wood meat pestle, that you will need for the second stage of your meal.
Nuş olsun!
DT9: 9 x 14cm 1.5mm
DT10: 10 x 15cm - 1.5mm
DT11: 11 x 16cm - 2mm

  • * Do not use your Soy in the microwave, copper & silver are metals after all!
  • * Do not use metal utensils or scratch your Soy as it will remove the platingHand-wash your Soy and do not put in the diswasher.
  • * Use mild dishwashing soap and do not use metal sponges or the green side of the sponge
  • * Given the nature of the metal, both copper and silver will change color and tarnish as they get used & upon contact with air, water, and acidic ingredients.
  • * This is totally normal and doesn't affect cooking properties.
  • * They are still safe to use and there is no health risks.
  • * If you want to get them back to their original state, just rub your Soy with a lemon sliced in half, covered with table salt or baking soda.
  • * Rinse it with warm water, dry it and voila!
  • * As with cart-iron skillets, a light coating of oil before storing protects it over time.
  • * This method works on both copper and silver.
  • * You can also clean your Soy with ashes (cigarette ash, fireplace ash, etc.).You can also always use food-safe silver polish.
  • * We recommend brands like Hagerty or Goddard's.
  • * Please watch our video on how to clean your Soy products: