| Type | stew |
|---|---|
| Course | main |
| Place of origin | Azerbaijan |
| Main ingredients | meat |
| Ingredients generally used | green herbs, dried fruit, vegetables |
| Similar dishes | ghormeh sabzi |
Qovurma is a cooked dish that is part of thecuisine of Azerbaijan. There are several varieties, all of which involvestewing meat with fruit, herbs, or vegetables.
Despite sometimes being translated as "kourma", the dish has no culinary relationship to thekorma of theIndian subcontinent,[1] although both names are derived from the sameTurkic root.[2]
The word "qovurma" is one of many, in several languages, thought to have descended from a prototypical Turkic rootqawirma, first recorded in the 13th century,[3] and which may have been spread across the region by the upper classes in theTimurid era.
InAzerbaijan, "qovurma" refers to a number of related dishes, most of which are begun by frying meat inbutter and which often include dried fruit.[1] In addition to fruit,verjuice, sour grape juice, is often used as flavouring. Similar stews flavoured with fruit are found in the adjacent country ofIran, where they are referred to by the namekhoresh.[2]
Varieties include lambqovurma, liverqovurma andsabzi qovurma.[4]Sabzi qovurma, or lamb stew with herbs, is a blend ofPersian andTurkic cooking: "sabzi" means "green" in Persian.Sabzi qovurma is served either accompanied byplov (pilaf), or as a dish on its own withyoghurt and crushed garlic.[5]
Turşu qovurma combines lamb with preserved lemons and dried apricots and is flavoured withturmeric,[6] whilenur qovurma features lamb andpomegranate.
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