Saednews: Abgoosht-e-Bozbash is one of the delicious and traditional Iranian stews, made with various recipes. Stay with us to see the full cooking tutorial.
According to Saednews Family Magazine, Kerman is one of the cities of our country that not only has many attractions but also offers a variety of valuable souvenirs. You might know Kerman for its cumin and carpets, but in this article, we intend to talk about another attraction of this city: its local foods.
Like many other cities in our country, Kerman has a variety of local and traditional dishes. In this article, we will mention two of them and teach you how to prepare them. So, we recommend that you stay with us until the end of this article.
Abgoosht-e-Bozbash; Kerman's Local Dish Abgoosht-e-Bozbash is a dish that is prepared in different cities of Iran using various methods. One of the most famous ways to cook this dish is the Kermani method. Khoresh-e-Bozgorme or Abgoosht-e-Bozbash Kermani is the most famous dish of Kerman.
In the past, preserved mutton meat was stored in a special container to be used throughout the year in various dishes. One of the ways this meat was used was in making Bozgorme or Abgoosht-e-Bozbash. However, nowadays, this dish is made with mutton instead of goat meat. Let’s go ahead and teach you how to make Abgoosht-e-Bozbash.
Ingredients for Abgoosht-e-Bozbash (for 4 people):
Mutton: 400g
Tail fat: 50g
Mutton bones: 2 pieces
Onion: 1 large
Chopped greens: 1 cup
Black-eyed peas: 150g
Dried limes: 2 pieces
Tomato paste: 2 tablespoons
Small potatoes: 4 pieces
Salt and black pepper: to taste
Black cumin powder: 1 teaspoon
Turmeric: to taste
Instructions:
Step 1: To make Abgoosht-e-Bozbash, first wash the mutton, bones, and tail fat thoroughly. Then, in a suitable pot, sauté them without oil and water until the color of the meat changes. Add the halved onion to the pot.
Step 2: Add turmeric and black pepper to the pot. After sautéing for another minute, add enough boiling water to cover the ingredients, and then cover the pot. Let the meat simmer gently.
Step 3: Once the meat is partially cooked, finely chop the greens (parsley, leek, and fenugreek) and add them to the pot. Be careful not to add too much fenugreek, as it can make the stew bitter.
Step 4: After 10 minutes, add the soaked black-eyed peas, dried limes, black cumin powder, and tomato paste to the pot. Cover the pot and let it simmer on low heat until the stew is fully cooked and thickened.
Step 5: Once the meat is cooked, peel the potatoes and add them to the pot. After adding the potatoes, remove the onion and tail fat from the stew and mash them in a bowl. Return the mashed mixture to the pot.
Step 6: This step ensures that the fat evenly distributes throughout the stew, making it both more visually appealing and tastier. Finally, serve the stew in a dish and enjoy it with fresh Sangak bread.
Tips for Making Abgoosht-e-Bozbash: Traditionally, Abgoosht-e-Bozbash is made with goat meat. However, since goat meat might not always be easily available, you can use mutton and some mutton tail fat to make this delicious stew
