Goat + Kashk Braise with Flat Bread Croutons

Boz Qormeh-ye Kermani


Preparation info

  • Serves:

    4 to 6

    • Difficulty


    • Ready in

      4 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

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.