Other savoury dishes
Boz Ghormeh
بزقرمه
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 8 h
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Provincial
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Soak dried beans/chickpeas (typically overnight)
Method
Soak dried beans or chickpeas for several hours, preferably overnight; drain and refresh the water.
Clean, chop, or otherwise prepare goat meat, lamb, chickpeas, kashk as required.
Lightly sauté onion, garlic, or spices if they are part of the recipe.
Add the main ingredients and cook using the listed method: cook and mash.
Adjust moisture and seasoning during cooking until the ingredients are tender and the flavors are balanced.
Rest briefly and serve with the traditional accompaniments.
Cook's notes
Cook the chickpeas until very soft so they blend smoothly with the meat. Add the kashk near the end and avoid a hard boil afterward.
Background
Boz Ghormeh is a well-known Kerman dish. Its combination of meat, chickpeas, and kashk reflects pastoral traditions and shelf-stable ingredients suited to southeastern Iran's dry climate.
Nutrition
| Energy | 395 kcal |
|---|---|
| Protein | 25 g |
| Fat | 17 g |
| Carbohydrate | 36 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0166 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods