This is a renowned Kermani dish, easy to make and satisfying to eat. I have adapted a traditional Amin family recipe here. You can make it the day before, and warm it up and garnish just before serving. The dish is perfect with lots of greens on the side. Boz qormeh is made in Tabriz as well, but theirs is somewhat different: they don’t use chickpeas and usually make it with lamb shanks, which you can do too, if you prefer.