📝 About This Recipe
Hailing from the historic province of Kerman, Boz-Ghormeh is a luxurious, slow-cooked masterpiece that straddles the line between a thick stew and a savory mash. This ancient Persian dish combines tender goat meat with creamy white chickpeas and the distinct, fermented tang of Kashk (whey), resulting in a texture as smooth as velvet. Infused with aromatic saffron and crowned with crispy mint oil, it is a soulful celebration of southeastern Iranian culinary heritage.
🥗 Ingredients
The Meat and Pulse Base
- 1.5 pounds Goat meat (boneless shoulder or leg, cut into 2-inch chunks)
- 1 cup Chickpeas (dried, soaked overnight and peeled if possible)
- 3 large Yellow onions (2 thinly sliced for the stew, 1 for frying as garnish)
- 6 pieces Garlic cloves (minced)
- 1.5 teaspoons Turmeric powder
- 1 teaspoon Black pepper (freshly cracked)
- 5-6 cups Water (or enough to cover the meat)
The Creamy Finish
- 1 cup Kashk (Liquid Whey) (diluted with a little warm water if very thick)
- 1/2 teaspoon Saffron (ground and bloomed in 2 tbsp hot water)
- to taste Salt (be careful as kashk is naturally salty)
The Aromatic Topping (Nana-Dagh)
- 2 tablespoons Dried mint (rubbed between palms to release oils)
- 4 tablespoons Vegetable oil or Ghee
- 1/2 cup Walnuts (roughly chopped for garnish)
👨🍳 Instructions
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1
Drain and rinse the soaked chickpeas. For the most authentic, smooth texture, pinch the skins off the chickpeas; this is tedious but results in a superior mouthfeel.
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2
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Add two-thirds of the sliced onions and sauté until translucent and golden, about 8-10 minutes.
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3
Add the goat meat chunks to the pot. Sear the meat until browned on all sides, locking in the juices.
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4
Stir in the minced garlic, turmeric, and black pepper. Cook for 2 minutes until the spices are fragrant and the meat is well-coated.
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5
Add the prepared chickpeas to the pot and pour in enough water to cover the ingredients by at least 2 inches. Bring to a boil.
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6
Once boiling, skim off any foam that rises to the surface. Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 2.5 to 3 hours, or until the meat and chickpeas are completely tender and falling apart.
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7
While the stew simmers, prepare the 'Piaz-Dagh' (crispy onions). Fry the remaining sliced onion in a separate pan with oil until deep golden brown and crispy. Set aside on a paper towel.
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8
Once the meat is tender, remove the pot from heat. Use a potato masher or a heavy wooden spoon to mash the meat and chickpeas directly in the pot until they form a coarse, thick paste. (Some prefer it completely smooth, others like a bit of texture).
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9
Return the pot to low heat. Stir in the Kashk and the bloomed saffron water. Mix thoroughly to combine the creamy whey with the meat base.
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10
Simmer the mixture for another 10-15 minutes on very low heat, stirring frequently to prevent sticking. Taste for salt, but remember Kashk is quite salty on its own.
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11
Prepare the 'Nana-Dagh' (mint oil): Heat 2 tablespoons of oil in a small skillet. Once hot, turn off the heat and immediately stir in the dried mint. Swirl for 30 seconds until bright green and fragrant, being careful not to burn it.
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12
Transfer the Boz-Ghormeh to a shallow serving platter. Spread it out evenly and use the back of a spoon to create decorative swirls on the surface.
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13
Garnish generously with the mint oil, crispy onions, and chopped walnuts before serving.
💡 Chef's Tips
If you cannot find goat meat, lamb shank or shoulder is an excellent substitute that offers a similar richness. Peeling the chickpeas is the secret to the 'velvet' texture; if you're in a rush, use canned chickpeas but simmer them longer to ensure they mash easily. Always add the dried mint to the oil after turning off the heat; mint burns in seconds and becomes bitter if overheated. If the stew is too thick after mashing, add a splash of boiling water to reach your desired consistency before adding the Kashk.
🍽️ Serving Suggestions
Serve warm with traditional Persian flatbreads like Sangak or Lavash for scooping. Accompany with 'Sabzi Khordan' (a platter of fresh herbs like radish, mint, and scallions). A side of 'Torshi' (Persian pickled vegetables) provides a sharp acidity that cuts through the richness of the goat and whey. Pair with a glass of chilled Doogh (savory yogurt drink) seasoned with dried rose petals and mint.