📝 About This Recipe
Bozbash is a soul-warming cornerstone of Azerbaijani and Caucasian cuisine, celebrated for its delicate balance of rich lamb and aromatic saffron. This 'gray head' stew (as its name translates) transforms simple ingredients like chickpeas, chestnuts, and dried limes into a complex, golden broth that feels both rustic and royal. It is the ultimate comfort food, offering a melt-in-your-mouth texture and a fragrant steam that fills the home with the scent of a silk-road spice market.
🥗 Ingredients
The Meat and Broth
- 2 lbs Lamb shoulder or neck (cut into 2-inch bone-in chunks)
- 8 cups Water (filtered)
- 2 medium Yellow onion (finely diced)
- 2 tablespoons Ghee or clarified butter
Vegetables and Legumes
- 1 cup Chickpeas (soaked overnight and drained)
- 3 medium Golden potatoes (peeled and quartered)
- 1/2 cup Roasted chestnuts (peeled, whole)
Aromatics and Spices
- 1/2 teaspoon Saffron threads (crushed and steeped in 2 tbsp hot water)
- 1/2 teaspoon Turmeric powder
- 2 pieces Dried limes (Lumi) (pierced with a fork)
- 2 teaspoons Salt (or to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Garnish
- 1/4 cup Fresh cilantro (finely chopped)
- 2 tablespoons Fresh dill (finely chopped)
- 1 teaspoon Sumac (for dusting)
👨🍳 Instructions
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1
Place the lamb chunks in a large heavy-bottomed pot and cover with 8 cups of cold water. Bring to a boil over medium-high heat.
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2
As the water boils, a gray foam will rise to the surface. Carefully skim this off with a fine spoon to ensure a clear, beautiful broth. Repeat until the surface is clean.
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3
Add the soaked chickpeas to the pot. Reduce heat to low, cover, and simmer gently for about 45-50 minutes until the meat is halfway tender.
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4
While the meat simmers, heat the ghee in a separate skillet over medium heat. Sauté the diced onions until they are soft and translucent, but not browned.
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5
Stir the turmeric into the onions and cook for 1 minute until fragrant, then add this mixture into the main soup pot.
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6
Add the quartered potatoes and the pierced dried limes to the pot. The limes will provide a characteristic sour depth.
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7
Season the broth with salt and black pepper. Cover and continue to simmer for another 25-30 minutes.
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8
Stir in the whole roasted chestnuts and the steeped saffron liquid. The saffron will instantly turn the broth a vibrant, golden hue.
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9
Simmer for a final 10-15 minutes until the potatoes are fork-tender and the lamb is falling off the bone.
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10
Taste the broth one last time. Adjust salt if necessary. The flavor should be savory, slightly tangy from the limes, and floral from the saffron.
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11
Remove the dried limes before serving if you prefer a milder citrus flavor, or leave them in for a rustic presentation.
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12
Ladle the stew into deep bowls, ensuring everyone gets a piece of lamb, a potato wedge, and plenty of chickpeas and chestnuts.
💡 Chef's Tips
Always skim the foam thoroughly at the start; this is the secret to a professional, clear Bozbash broth. If you cannot find dried limes, substitute with 1 tablespoon of fresh lemon juice added at the very end of cooking. Bone-in lamb is essential for this recipe as the marrow adds incredible body and richness to the soup. Don't over-stir once the potatoes and chestnuts are in, or they may break apart and make the soup cloudy. For the best saffron flavor, grind the threads with a pinch of sugar before steeping in hot water.
🍽️ Serving Suggestions
Serve with warm, crusty Azeri lepeshka or sourdough bread to soak up the golden broth. Pair with a side of fresh 'shirazi' salad (finely chopped cucumbers, tomatoes, and red onions). Offer a small bowl of extra sumac on the side for those who like an extra punch of acidity. A glass of chilled pomegranate juice or a dry red wine like Saperavi complements the richness of the lamb perfectly. Include a side plate of fresh herbs (basil, tarragon, and green onions) and radishes to cleanse the palate between bites.