Name: Kermani-Style Goat and Kashk Khoresh (Boz-qormeh, Khoresh-e Kashk)
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 large sangak bread for croutons; ¼ cup (40 g) fresh tarragon leaves; 2 tablespoons olive oil; 1 clove garlic, grated; 2 pounds (900 g) boned leg of goat, or lamb, or skinless, boneless chicken thighs, cut into 2-inch/5cm pieces; ½ cup (120 ml) oil, butter, or ghee*; 5 medium onions, peeled and thinly sliced; 1 teaspoon sea salt; 5 cloves garlic, peeled and sliced; 1 teaspoon turmeric; 1 tablespoon dried tarragon; 1 teaspoon freshly ground black pepper; 1 cup (200 g) dried chickpeas, soaked in water overnight, drained; 1½ cups (360 g) liquid kashk*; 5 cloves garlic, peeled and grated; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
3 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Goat

½ cup (120 ml) oil, butter, or ghee*
5 medium onions

Method

In a Dutch oven, heat 3 tablespoons oil over medium heat and brown the onions and goat meat. Add salt, pepper, turmeric, garlic, tarragon, and the drained chickpeas, and sauté for 1 minute.
Pour in 4 cups/960ml water and bring to a boil, cover, and simmer for 2½ to 3 hours over low heat until the goat and chickpeas are tender, stirring occasionally.
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