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Bozbash (bozbaş): photo of the dish
Illustrative photo: E4024 — CC BY-SA 4.0, Wikimedia Commons
Soups

Bozbash (bozbaş)

Azerbaijani lamb stew with chickpeas, potatoes and prunes, seasoned with saffron and lemon. A family and convivial dish, traditionally served in bowls with fresh bread.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

610 kcal per serving

Protein
34.6 g
Carbohydrates
60.9 g
of which sugars
17 g
Fat
22.4 g
of which saturated fat
5.6 g
Fiber
11.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cook the chickpeas soaked in unsalted water for 40 to 50 minutes, until tender, then drain them.
  2. Cut the meat into large chunks and brown them in the oil over medium-high heat, in small batches, for 5 minutes.
  3. Add the sliced onions and let them colour for 6 to 7 minutes, then stir in the grated tomato and the spices.
  4. Pour in the hot water, bring to a boil, skim the surface, then cover and simmer gently for 1 hour.
  5. Add the potatoes cut into wedges, the chickpeas and the prunes, then cook for another 25 minutes.
  6. Dissolve the saffron in a spoonful of hot water and add it to the bozbash with the lemon juice, adjusting the salt.
  7. Let it rest for 5 minutes off the heat and serve piping hot, in bowls, with bread and fresh herbs.

Variations and tips

Vegetarian version. Replace the lamb with mushrooms and add a little vegetable stock to keep the flavour.

Using what's easy to find. Canned chickpeas work well: rinse them and add them at the end of cooking, no need to wait an hour.

More ideas

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Original Ecomely recipe.