Goat + Kashk Braise with Flat Bread Croutons

Name: Goat + Kashk Braise with Flat Bread Croutons (Boz Qormeh-ye Kermani)
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Yield: Serves: 4 to 6
Cuisine: Iranian
Ingredients: 5 cloves garlic, peeled and grated; 1½ cups/360 g liquid kashk; 1 tablespoon dried tarragon; 5 cloves garlic, peeled and sliced; 1 clove garlic, peeled and grated; 2 limes, halved; 2 tablespoons olive oil; ½ cup/40 g fresh tarragon leaves; ½ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; ½ sangak bread, cut into 1in/2.5cm squares; 5 medium onions, peeled and thinly sliced; 2 lb/900 g boneless leg of goat, or lamb, or skinless and boneless turkey thighs, cut into 3in/7.5cm pieces; 1 teaspoon freshly ground pepper; 2 teaspoons fine sea salt; 2 tablespoons oil or ghee; ½ teaspoon baking soda; 1 cup/200 g dried or 2 x 15 oz/425 g cans of chickpeas; 2 teaspoons turmeric; 1 tablespoon ground cumin

Boz Qormeh-ye Kermani

Preparation info

Serves:
4 to 6

Difficulty
Complex
Ready in
4 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

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.

Ingredients

Asia
Iran
Kermany

Ingredients

Method