Abgosht Bozbash is one of the original and delicious dishes of Iran, which is prepared with different recipes in the cities of Hamedan, Kerman, Mashhad, and Isfahan.
This authentic Iranian food is prepared from a combination of mutton, legumes (such as pinto or red beans), and aromatic vegetables (such as leeks and parsley), and has a special taste that also has its fans.
This dish is also known as green broth or vegetable broth. Although it takes a long time to cook, it tastes similar to Iranian broth and vegetable broth. Due to the presence of meat and legumes, it is very useful for the human body.
After preparation, this dish is served in two stages: first, the juice of this dish is served with Sangak or Berber bread in the form of tallit.
Other ingredients such as chickpeas, beans, meat, and potatoes are pounded in another dish and eaten with bread and pickles.
In this article, we have prepared for you how to prepare Abgoosht Bbozbasg Isfahan.
My experience table:
| My level of interest is from 1 to 10 | 7 |
| The ease of cooking | Medium |
| Served for | Dinner, Lunch |
| Suggest for | Daily meal |
| What is served with? | Onion, sabzi khordan, mast o musir |
Preparation time:1 hours
Cooking time:2 hours
For: 4 people
How to make bozbash abgoosht? (abgoosht bozbash recipe)
Ingredients for Abgoosht Bozbash:
| Mutton with fat | 0.6 pound |
| Red beans or pinto beans | 0.2 pound |
| Green vegetables (leek, parsley, fenugreek) | 0.6 pound |
| Peeled medium onions | Two pcs |
| Peeled medium potatoes | Two pcs |
| Lemon juice or Limoo Amani powder | Two tablespoons |
| Salt, red pepper, and black pepper | as needed |
Step-by-Step Recipe for Abgoosht Bozbash:
To prepare the most delicious Traditional Persian dish, it is necessary to choose fresh and high-quality raw materials. The vegetables in abgoosht bozbash greatly affect the taste of this delicious dish.
1. Soak red beans or pinto beans the night before and change the water several times to remove the swelling. Then drain the water.
2. Remove the fat from the meat. Then, pour the meat, beans, and onion into a pot with the right amount of water and place it on a high gas flame until the water boils.
Reduce the gas flame, close the lid of the pot, and let the ingredients cook well.
3. Fry the green vegetables well with a little oil until the excess water is removed and add a little oil.
4. Fry a chopped onion with the fat and spices in a pan until the onions are completely light. Then, mix them well.
5. After the meat is half-cooked (about two hours), pour the roasted vegetables and the pounded mixture of fat and onion into the pot and let the broth cook for another hour. At this stage, you can remove the whole onion from the pot.
6. After the meat is fully cooked, add peeled potatoes,limoo amani powder, and salt to the abgoosht.
7. Serve this Persian dish like normal abgoosht. Bring the water to the table separately so that the guests can use it as they wish.
Mix the abgoosht meat and eat it. Serve abgoosht bozbash Hamedani with fresh bread and vegetables or pickles.
History
Abgoosht bozbash is one of the most popular foods among the people of the Republic of Azerbaijan and Armenia.
In fact, “Bozbash” is a Turkish word formed from two words: “Boz” meaning “light gray” and “Bash” meaning “head.” It most likely refers to the color of the food after cooking.
Bozbash in Persian is equivalent to the word “vegetable abgoosht,” and the first recorded recipe dates back to the era of Nasereddin Shah.
Like other Iranian dishes, making a delicious bozbash abgoosht requires following the cooking techniques that we will provide you with in this article. Join us as we introduce you to how to prepare this Traditional Persian dish.
You can eat this food with sabzi khordan, seer torshi, mast musir, and torshi bandari.
Pro Tips for Cooking Abgoosht Bozbash:
- You can also use white beans or cowpeas to prepare Persian lamb and red bean stew.
- If you plan to use real limoo amani, pierce them with a fork and soak them in warm water for two hours. During this time, change the water once or twice to remove its bitterness. Also, removing the lemons’ cores after soaking is better. Three to four limoo amani are enough for Persian lamb and red bean stew for 4 people.
- Note that using a lot of limoo amani and fenugreek will make your abgoosht bitter.
- To prepare a delicious Iranian lamb stew, you need to correctly adjust the amount of water and the gas flame so that you don’t add water again while cooking. It is important to know that adding too much water will spoil the taste of the food.
- If you use lean meat, add a little fat separately.
- You can eat this food for both lunch and dinner.
- You can add curd to this food in the last 15 minutes of cooking.
- You can also use yellow split peas instead of chickpeas.
- You can remove potatoes from the recipe according to your taste.
FAQ
1. What is Abgoosht Bozbash?
This traditional dish is a type of Iranian soup that is prepared with meat, vegetables, potatoes, and legumes such as peas and beans.
2. What vegetables are used in this Iranian stew?
Vegetables such as cilantro, leeks, and parsley are used in this dish.
3. Are potatoes used in this dish?
Yes, potatoes are also used in this Persian soup prepared in Hamedan.
Hi dear Chef
What vegetables are used in Abgusht Bozbash?
Hi dear Shila
in this Persian food, aromatic herbs like leek, parsley, and fenugreek are used.