recipe for Bozghorme stew cooking with Persian saffron
This delicious and fragrant stew called Bozghorme stew with Persian saffron is a delicious Iranian stew that is cooked as follows. Follow this cooking article in the cooking section of the rowhanisaffron site. Peas, kashk and meat are rich in protein.
ingredients :
- kashk levigated = 3 cups
- Goat head meat and lean muscle muscle = 1 kg
- Half a pea = 2 cups
- Crushed garlic = 1 plant
- Hot garlic = as needed
- Saffron mixed with hot water = 1 tablespoon
- Chives = 5 pcs
- Salt, pepper and turmeric = as needed
- Oil = as needed
Instruction :
Put the meat, onion, crushed garlic and chickpeas on the heat with two liters of water until it boils.
Then turn down the heat.
After two hours, add the curd along with the turmeric and a little salt and pepper to the above mixture.
Leave the pot half open and reduce the flame very low so that the food boils little by little and its water becomes glazed and thick.
Finally, put Bozghorme in a bowl and decorate it with hot garlic and saffron solution.
notes:
You can eat Bozghorme with bread or as a stew with rice.
You can use other red meats instead of goat meat.
Unlike goat meat, goat meat is very tender and delicious. Therefore, goat meat is used in the preparation of this food, and Bozghormeh means goat crumbs.
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