Kritische Momente
- •Thorough skimming for clear broth
- •Long simmer for tender meat and legumes
- •Adding quince early enough to cook through and transform color
- •Proper caramelization of garnish onions
Soak chickpeas and bloom saffron
Place chickpeas in a bowl, cover with cold water by 8cm, and soak overnight. If using saffron, grind with a pinch of sugar and steep in 2 tbsp hot water for at least 20 minutes.
Soak chickpeas and bloom saffron
Place chickpeas in a bowl, cover with cold water by 8cm, and soak overnight. If using saffron, grind with a pinch of sugar and steep in 2 tbsp hot water for at least 20 minutes.
Prepare the quince or sour plums
If using quince: peel, quarter, remove core, and cut into thick wedges. Keep in acidulated water (water with lemon juice) to prevent browning. If using dried sour plums: rinse and set aside—they'll be added later.
Häufige Fehler
- •Not keeping quince in acidulated water (browns quickly)
- •Cutting quince too thin (disintegrates during long cooking)
Prepare the quince or sour plums
If using quince: peel, quarter, remove core, and cut into thick wedges. Keep in acidulated water (water with lemon juice) to prevent browning. If using dried sour plums: rinse and set aside—they'll be added later.
Häufige Fehler
- •Not keeping quince in acidulated water (browns quickly)
- •Cutting quince too thin (disintegrates during long cooking)
Brown the meat (optional but recommended)
For deeper flavor, heat 2 tbsp oil in the pot over high heat. Pat lamb pieces dry and brown in batches on all sides, about 3 minutes per side. Remove and set aside. This step is optional—traditional versions often skip it.
Brown the meat (optional but recommended)
For deeper flavor, heat 2 tbsp oil in the pot over high heat. Pat lamb pieces dry and brown in batches on all sides, about 3 minutes per side. Remove and set aside. This step is optional—traditional versions often skip it.
Build the pot
Place lamb (and bones if using) in the pot. Add drained chickpeas, quartered onion, and pierced dried limes. Add turmeric, cinnamon, salt, and pepper. If using quince, add now—it needs the full cooking time. Pour in water to cover by 5cm.
Build the pot
Place lamb (and bones if using) in the pot. Add drained chickpeas, quartered onion, and pierced dried limes. Add turmeric, cinnamon, salt, and pepper. If using quince, add now—it needs the full cooking time. Pour in water to cover by 5cm.
Bring to boil and skim thoroughly
Bring pot to a boil over high heat. As foam rises, skim it off carefully and discard. Continue skimming for 10-15 minutes until broth runs relatively clear. This is where bozbash gets its name—skimming the 'gray head' of foam.
Kritischer Schritt
Thorough skimming is essential for clear, clean-tasting broth. The name 'bozbash' (gray head) refers to this foam—removing it completely is a point of pride.
Bring to boil and skim thoroughly
Bring pot to a boil over high heat. As foam rises, skim it off carefully and discard. Continue skimming for 10-15 minutes until broth runs relatively clear. This is where bozbash gets its name—skimming the 'gray head' of foam.
Kritischer Schritt
Thorough skimming is essential for clear, clean-tasting broth. The name 'bozbash' (gray head) refers to this foam—removing it completely is a point of pride.
Long, slow simmer
Reduce heat to very low. Cover with lid slightly ajar. Simmer for 2 hours, checking occasionally. The broth should barely bubble. Add hot water if level drops too much.
Long, slow simmer
Reduce heat to very low. Cover with lid slightly ajar. Simmer for 2 hours, checking occasionally. The broth should barely bubble. Add hot water if level drops too much.
Add potatoes, tomatoes, and sour plums
After 2 hours, add halved potatoes and tomatoes. If using dried sour plums instead of quince, add them now. Continue simmering for another 45-60 minutes until everything is completely tender.
Add potatoes, tomatoes, and sour plums
After 2 hours, add halved potatoes and tomatoes. If using dried sour plums instead of quince, add them now. Continue simmering for another 45-60 minutes until everything is completely tender.
Fry the garnish onions
While stew finishes, slice the remaining onion into thin half-moons. Heat remaining oil in a skillet over medium-high heat. Fry onions until deeply caramelized and crispy on edges, about 12-15 minutes. Set aside.
Fry the garnish onions
While stew finishes, slice the remaining onion into thin half-moons. Heat remaining oil in a skillet over medium-high heat. Fry onions until deeply caramelized and crispy on edges, about 12-15 minutes. Set aside.
Check for doneness and season
Test all components: lamb should fall off bone, chickpeas completely tender (no chalkiness), potatoes soft, quince deep amber and soft. Taste broth—adjust salt. Stir in saffron water if using. The broth should be rich, tangy, and well-seasoned.
Kritischer Schritt
The sweet-sour balance from quince or sour plums should be noticeable but not overwhelming. The broth should taste complete—rich, tangy, aromatic.
Check for doneness and season
Test all components: lamb should fall off bone, chickpeas completely tender (no chalkiness), potatoes soft, quince deep amber and soft. Taste broth—adjust salt. Stir in saffron water if using. The broth should be rich, tangy, and well-seasoned.
Kritischer Schritt
The sweet-sour balance from quince or sour plums should be noticeable but not overwhelming. The broth should taste complete—rich, tangy, aromatic.
Separate and serve
Transfer solids to a bowl using a slotted spoon. Mash to desired consistency—bozbash is often left slightly chunkier than southern abgoosht. Ladle broth into bowls, top with dried mint and a drizzle of saffron water. Serve mashed solids topped with fried onions and a sprinkle of sumac. Accompany with bread and fresh herbs.
Separate and serve
Transfer solids to a bowl using a slotted spoon. Mash to desired consistency—bozbash is often left slightly chunkier than southern abgoosht. Ladle broth into bowls, top with dried mint and a drizzle of saffron water. Serve mashed solids topped with fried onions and a sprinkle of sumac. Accompany with bread and fresh herbs.
