Bozghorme

Cultural fact:

Bozghorme is a traditional dish from Kerman, Iran, known for its rich, comforting flavor. Its name comes from its traditional use of young goat meat, although lamb is commonly used today. The dish combines meat, chickpeas, garlic, and kashk (a tangy fermented dairy product), creating a thick and flavorful stew that represents the hearty cuisine of southeastern Iran.

Recipe:

  1. Cook the chickpeas: Soak overnight, drain, and set aside.
  2. Brown the meat: Fry onions until golden, then add garlic, turmeric, pepper, and the meat. Cook until lightly browned.
  3. Slow-cook: Add the chickpeas and enough water to cover everything. Cover and simmer for about 2–3 hours, until the meat and chickpeas are very tender.
  4. Make it creamy: Remove the bones if using bone-in meat, then gently mash the meat and chickpeas. Stir in the kashk and a little saffron.
  5. Finish: Simmer for a few more minutes, then top with fried mint and onions.
  6. Serve: Enjoy hot with Persian flatbread or rice.

✨ Persian touch: The tangy kashk, fragrant saffron, and fried mint give Bozghorme its distinctive Persian flavor.