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Boz ghormeh comes from Kerman in south-eastern Iran. Lamb and chickpeas are cooked until falling apart, pounded a little, then finished with kashk, fried onion and garlic and plenty of dried mint.
It sits somewhere between a stew and abgoosht, and is eaten with bread rather than rice.
At a glance: serves four. About three hours, plus overnight soaking. Easy.
Ingredients
- 600g lamb shoulder or neck, cut into pieces
- 1 cup dried chickpeas, soaked overnight
- 2 onions, sliced
- 4 cloves garlic, sliced
- 1 tsp turmeric
- ½ tsp cinnamon
- 1 cup liquid kashk
- 2 tbsp dried mint
- Vegetable oil, salt and black pepper
- Flatbread, to serve
Method
- Fry one onion with the turmeric and brown the lamb. Add the chickpeas and water to cover. Simmer for about two and a half hours until the lamb is very tender.
- Take out any bones. Lightly pound the lamb and chickpeas with a masher so the stew thickens but keeps some texture.
- Stir in most of the kashk and the cinnamon and simmer for ten minutes. Season carefully, as kashk is salty.
- Fry the second onion and the garlic until golden, add the mint for a few seconds, and spoon over the top with the remaining kashk.
Do not over-pound. You want a rough, hearty texture rather than a purée.
Kashk. Add it off the boil to keep it smooth.
Where to buy the ingredients. Outside Iran, you can order kashk, dried mint and turmeric online.
Serve with warm flatbread, raw onion and fresh herbs. It is one of the best-known dishes of Kerman province.
