Boz Ghormeh Kerman Recipe Step by Step+13 Notes

Boz ghormeh is one of the popular dishes of Kerman, which is prepared from a combination of mutton, chickpeas, and onions.

These ingredients are cooked together and pounded, and at the end, they are decorated with fried dry mint, curd, and brewed saffron.

This dish is a very rich source of protein due to the presence of meat, curd, and peas. Boz ghormeh Kerman is served with Sangak bread or Barbari bread.

My experience of tasting this food for the first time was that it tasted almost sour due to the presence of curd, and it was a special taste that I had never tasted before.

If you are also looking for special dishes with new flavors and are interested in Iranian food, follow this article until the end to learn how to prepare this excellent Iranian food.

For: 4 people

Preparation time: 30 minutes

Cooking time: 90 minutes

Ingredients:

Instruction:

1. Soak and cook chickpeas with potatoes

To start teaching how to cook this Kerman food, it is necessary to soak chickpeas in water for 24 hours before preparing this delicious Kermani stew and change the water once every twenty-four hours.

Cooking chickpeas:

After 24 hours, the chickpeas are now puffed up and you can pour them into a pot and put it on low heat to cook, The thing you should pay attention to is that during these steps when the chickpea juice boils, it is time to remove the foam and let it cook with gentle heat.

Cooking potatoes:

Adding potatoes to the ingredients of Kerman’s specialty is completely tasteful and is not included in the original recipe of this food.

If you feel that your meat is lacking, it is better to compensate for the lack of meat by adding a little boiled potato and combining it with other ingredients.

2. Fry onion and meat, combine these ingredients with chickpeas

To make delicious Kerman traditional food, it is better to be careful when choosing the meat, the fresher the meat, the tastier the stew will be. In addition, to choose the right meat, it is better to use neck or muscle meat.

The step of combining these ingredients and roasting is one of the most important steps that will not be very difficult and you will easily pass it with a little care.

Fried onion and garlic in stew:

At this stage, take the onion and garlic and cut them into slices, put the chopped onions in a pan, and fry them with a little oil. When the onions become light, it is time to add garlic, turmeric, salt, and pepper.

Roasting mutton with onions and adding half-cooked chickpeas:

Cut the meat into small pieces or small cubes and add to the frying onions, continue frying the meat and onions until the color of the meat changes.

If you want, add your favorite spices to it, and finally throw away the half-cooked chickpea water combine the chickpeas with meat and onion, and let them cook with a few glasses of water.

3. Mixing or pounding meat, peas and onions

At this stage, you mix the cooked ingredients (meat, chickpeas, onions) brew a little saffron, and mix the curd with it and let it cook on low heat for about 45 minutes until it sets well.

Finally, to decorate and flavor this food, you can prepare the fried onion, fried mint, and fried garlic separately, and after serving the stew in your dish, add curd, and brewed saffron, and decorate it with walnuts. Eat with bread or rice. Enjoy your meal.

This dish is very similar to Abgoosht and in terms of name, it should not be confused with Ghormeh sabzi.

The properties and benefits:

• High protein due to the presence of peas
• Rich in calcium due to curd
• Very nutritious and complete food

One of the questions that may arise for you is why the goat? The main point in the composition of this food is the main reason for its name, the use of goat meat in the olden days for this.

famous Kermani food has made Persian slow-cooked stew meat gain a lot of fame, and finally, with time, this stew with meat is now the lamb is cooked and still very tasty.

Goat Meat Nutritional Benefits

Goat meat has a somewhat richer, sweeter, robust and more gamey taste. Cooking this lean meat with a lot of spices further enhances its flavour.

Interestingly, the level of saturated fat is much less in goat meat.

1. It is believed to be an excellent source of conjugated linoleic acid, a kind of fatty acid that helps prevent inflammatory conditions.
2. It contains high amounts of iron. 
3. It contains high levels of vitamin B12.

sourced:licious.in

Notes :

• If you want a colorful Kermani food, it is better to brew saffron and add turmeric in such a quantity that the color of your stew is the color you like.
• Cooking Kermani flavors with original Kermanshahi oil is another thing, the aroma and taste of this traditional stew will be more delicious and attractive with this animal oil.
• Since the curd in this food may cause too much salt, postpone the addition of salt until the last step after cooking.
• If you don’t have chickpeas, you can use cobs instead, if you use chickpeas, it is better to cut them in half and remove the skin after cooking.
• If you use potato in Hearty stew, it is better to cut it into several wedges and cook it with other ingredients.
• If you want to have an Authentic Persian recipe, never add oil to the stew and the food should be greased with meat oil.
• There is another type of this stew (in other cities of Kerman) which uses rice in the last minutes of its cooking. During the last 50 minutes of cooking the goat meat, depending on the amount of ingredients, half to one pint of rice is mixed with other ingredients and allowed to mix with meat and chickpeas.
• Adding mint and garlic is because the curd is cold.
• When you want an authentic Kermani dish, you can have two models, one is stewed and the other is diluted with abgoosht.
• Kermani stew is served with rice or bread. (Sangak bread would be a great option.)
• Crushed walnuts are one of the most useful and delicious nuts that you can add to Iranian regional dish and enjoy their unique taste.
• If you want to eat this stew with rice, after the food has settled down and the water is enough, turn off the heat and there is no need to beat the contents anymore and it is ready to eat.
• When you add the curd to the food, remove the stew from the heat after a while, because the curd loses its properties in high heat.

FAQ :

1. What is the main ingredient in this stew?

Meat, chickpeas, curd, onions, and garlic are the main ingredients in bozghormeh.

2. Can I freeze this food?

Yes, you can freeze this food in the freezer for 1 month.

3. What is served with boz ghormeh?

This food is served with sabzi khordan, sir torshi, mast o khiar, and Persian doogh.

Did you like this recipe?

• Please share your experience with making Persian Herb and lamb stew.
• If you are looking for vegetarian food, I suggest this food without meat.
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