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: 2 lb/900 g boneless leg of goat, or lamb, or skinless and boneless turkey thighs, cut into 3in/7.5cm pieces; 2 teaspoons turmeric; 5 cloves garlic, peeled and sliced; ½ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; ½ sangak bread, cut into 1in/2.5cm squares; ½ teaspoon baking soda; 5 cloves garlic, peeled and grated; 2 tablespoons oil or ghee; 5 medium onions, peeled and thinly sliced; 2 tablespoons olive oil; 2 limes, halved; ½ cup/40 g fresh tarragon leaves; 1 teaspoon freshly ground pepper; 1 clove garlic, peeled and grated; 2 teaspoons fine sea salt; 1½ cups/360 g liquid kashk; 1 cup/200 g dried or 2 x 15 oz/425 g cans of chickpeas; 1 tablespoon ground cumin; 1 tablespoon dried tarragon

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
Stew

Ingredients

Method