1. Recipes
  2. Lunch & dinner
  3. Bozbash

Persian

Bozbash

A gentle Persian mutton stew from the north-west of Iran: bone-in mutton simmered slowly with chickpeas, onion and dried lime until the meat slips from the bone, finished with potato, saffron and a dusting of dried mint. Eaten with flatbread, the broth soaked up first and the meat and chickpeas mashed at the table.

Lunch & dinner8g+ fibre
155 min20 prep · 135 cookEasy598 kcalper serving
Bozbash

Method

  1. The night before, put 40 g of dried chickpeas in a bowl, cover with plenty of cold water and leave to soak overnight. Drain and rinse them when you start cooking.
  2. Pierce 1 dried lime three or four times with the point of a knife and put it in a cup of warm water to soften for 10 minutes; this stops it turning the broth bitter. Pat 180 g of bone-in mutton dry and season it lightly.
  3. Heat 1 tbsp of sunflower oil in a small heavy pot over a high heat and brown the mutton on all sides for about 5 minutes, until it has a good colour. Lower the heat to medium, add 1 thinly sliced small onion and cook for 5 minutes until translucent and golden at the edges, then stir in 0.5 tsp of turmeric and fry for 30 seconds until fragrant.

4 more steps in Feat

Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.

Open in Feat — it's freeiPhone · App Store

Per serving

598kcal
20gprotein
92gcarbs
21gfat
18gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

Was this recipe useful?

More like this

4 more steps in the app

Open in Feat