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Bozbash or bozbas (Azerbaijani:bozbaş[bozˈbɑʃ]ⓘ;Persian:آبگوشت بزباش) is a traditional meat stew (also described as a soup) that is popular inAzerbaijan andIran.[1][2]
In Azerbaijan, there are varieties of bozbash, such asküftə (medium- to large-sized meatball) andtikə (medium to large-size meat cubes) bozbash.
Bozbash is a word of Azerbaijani orign. It may be derived from Azerbaijaniboz (light gray) andbash (head), which in turn may point to the light color of the dish when it's cooked.[1] The küftə (meatball) version of the dish resembles a gray head when cooked.[3]
Bozbash is the Azerbaijani name of the Iranian dishabgoosht-e sabzi.[1] Ghanoonparvar notes that bozbash was introduced "relatively late" intoIranian cuisine; Mirza Ali-Akbar Khan, the chef ofNaser al-Din Shah Qajar (r. 1848–1896), was reportedly the first to mention it.[1] He classified it as part of a group of meat stews and soups, often eaten cold.[1]
AccordingWilliam Pokhlyobkin Bozbash is the most popular Azerbaijani soup[4]
In Azerbaijan, there are varieties of bozbash, such asküftə andtikə (orparcha) bozbash, which is made from lamb or beef meat.[5][6]
Alan Davidson describes bozbash in the Azerbaijani cuisine as:[7]
Meatballs can be incorporated in the famous soup/stew called bozbash (see also Armenia), which exemplifies the tendency in the whole region [Caucasus] to create dishes which are on the frontier between soups and stews.
Ghanoonparvar notes in relation to bozbash:[1]
It is made with meat (usually lamb), red or white beans, green vegetables, herbs (e.g.,parsley,fenugreek, mint), onions andleeks, dried limes (līmū-ye ʿomānī), and spices (mainly salt, pepper, andturmeric). These ingredients are simmered together in water over low heat for several hours. As with mostābgūšts, when the ingredients are thoroughly cooked, the solids are usually removed and mashed to a pulp, known asgūšt-e kūbīde. Thebroth and the pulp are then served separately with flat bread and a pickled green-vegetablerelish.
In Armenian cuisine, there is a special kind of bozbash not commonly seen,Shoushin bozbash, made from lamb,quince, apple, and mint.[8] This variation of bozbash is "practically unknown outside theCaucasus".[8]
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 | ThisArmenian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | ThisAzerbaijani cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | ThisPersian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
