Bozbash (بوزباش) — Azerbaijani Lamb, Chickpea, and Potato Soup
Bozbash is a beloved Azerbaijani lamb soup built on chickpeas, potatoes, and gentle aromatics. It’s traditionally simmered until the broth turns rich and the meat becomes spoon-tender, making it a comforting family meal.
Printable Recipe Card
Servings: 6 · Total: 145 min · Difficulty: medium
Ingredients (quick list)
- 220 g Dried chickpeas (soaked 12 hours, then drained)
- 900 g Lamb shoulder (cut into 4 cm pieces)
- 2200 ml Water
- 200 g Yellow onion (finely chopped)
- 20 g Ghee (or clarified butter)
- 2 tsp Turmeric
- 25 g Tomato paste (about 1.5 tbsp)
- 2 leaf Bay leaf
- 1 tsp Black pepper (freshly ground)
- 10 g Salt (added in two stages)
- 600 g Potatoes (peeled, cut into 4 cm chunks)
- 60 g Dried sour plums (alcha or similar, rinsed)
+ 2 more in the full ingredients section below.
Steps (summary)
- Drain the soaked chickpeas and rinse them under cold water for 30 seconds. Set them aside so they are ready to go into the pot…
- Heat the ghee in a heavy pot over medium heat, then add the chopped onion and cook for 8 minutes until translucent and lightly…
- Add the lamb pieces and turn them for 5 minutes so the surfaces lose their raw color and pick up the onion-spice coating. Pour…
- Skim any foam that rises for the first 10 minutes to keep the broth clean and clear. Reduce the heat to low, cover partially, a…
- Add the drained chickpeas and 5 g of the salt, then continue simmering for 45 minutes with the lid slightly ajar. Keep the soup…
- Add the potato chunks and the rinsed dried sour plums, then simmer for 20 minutes until the potatoes are fully tender and the p…
+ 1 more steps in the full instructions section below.
Cultural Background
Bozbash is a cornerstone of Azerbaijani home cooking, often served as a hearty first course or main meal in colder months. Its signature balance of lamb richness and sour fruit reflects the region’s love of sweet-sour notes in slow-simmered soups.
Equipment
💡 Tips
- Soak chickpeas for 12 hours in 900 ml water, then drain; this helps them cook evenly and keeps the broth from turning gritty.
- For a richer broth, simmer the lamb at the gentlest bubble you can maintain and skim foam early; clarity improves as the soup rests.
- If you want a slightly thicker texture, mash 120 g of the cooked potatoes against the side of the pot, then stir back in for 30 seconds.
⚠️ Common Mistakes
❌ Boiling the soup aggressively for the whole cook time, making the lamb tough and the broth cloudy.
✅ Fix: Keep the heat at a gentle simmer after the initial skim; you should see small bubbles, not a rolling boil.
❌ Adding all the salt at the beginning, then finding the soup tastes overly salty after reduction.
✅ Fix: Salt in two stages and finalize only after the sour plums have infused and the broth has reduced.
❌ Overstirring after adding potatoes, causing them to disintegrate and turn the soup gluey.
✅ Fix: Stir only once or twice and use a wide spoon; if you want thickness, mash a measured portion intentionally.
🧊 How to Store
Cool bozbash to room temperature within 90 minutes, then refrigerate in a sealed container for up to 3 days. Reheat gently over low heat with 100–200 ml water to loosen the broth, stirring carefully so the potatoes stay intact; boil for 3 minutes to heat through.
📅 Make Ahead
Soak the chickpeas up to 24 hours ahead and chop the onion and herbs 12 hours ahead, storing them refrigerated. The soup itself tastes even better the next day as the lamb broth and sour fruit meld.
🍽️ Pairs Well With
- Lavash
- pickled vegetables
- fresh herbs
- sumac onion salad.
Regional Variations
- Some Azerbaijani versions add 120 g peeled chestnuts with the chickpeas for extra sweetness and body.
- In certain households, 80 g quince wedges are simmered with the potatoes to add floral tartness alongside the sour plums.
- A few cooks finish with 10 ml saffron water for a more festive aroma, especially for guests.
Ingredients
- 220 gDried chickpeas (soaked 12 hours, then drained)
- 900 gLamb shoulder (cut into 4 cm pieces)
- 2200 mlWater
- 200 gYellow onion (finely chopped)
- 20 gGhee (or clarified butter)
- 2 tspTurmeric
- 25 gTomato paste (about 1.5 tbsp)
- 2 leafBay leaf
- 1 tspBlack pepper (freshly ground)
- 10 gSalt (added in two stages)
- 600 gPotatoes (peeled, cut into 4 cm chunks)
- 60 gDried sour plums (alcha or similar, rinsed)
- 20 gFresh cilantro (roughly chopped)
- 10 gFresh dill (chopped)
🔄 Substitutions
- Dried sour plums→ Tamarind paste
- Ghee→ Olive oil
- Lamb shoulder→ Beef chuck
Instructions
- 1
Drain the soaked chickpeas and rinse them under cold water for 30 seconds. Set them aside so they are ready to go into the pot as soon as the broth starts.
- 2
Heat the ghee in a heavy pot over medium heat, then add the chopped onion and cook for 8 minutes until translucent and lightly golden. Stir in the turmeric and tomato paste and cook for 60 seconds to bloom the spices and deepen the tomato’s flavor.
- 3
Add the lamb pieces and turn them for 5 minutes so the surfaces lose their raw color and pick up the onion-spice coating. Pour in the water, then add the bay leaves and black pepper and bring the pot to a strong simmer.
- 4
Skim any foam that rises for the first 10 minutes to keep the broth clean and clear. Reduce the heat to low, cover partially, and simmer for 60 minutes so the lamb begins to turn tender.
- 5
Add the drained chickpeas and 5 g of the salt, then continue simmering for 45 minutes with the lid slightly ajar. Keep the soup at a gentle bubble; a hard boil can make the lamb dry and the chickpeas split unevenly.
- 6
Add the potato chunks and the rinsed dried sour plums, then simmer for 20 minutes until the potatoes are fully tender and the plums have lightly perfumed the broth. Stir carefully once or twice so the potatoes don’t break apart too much.
- 7
Taste the broth and add the remaining 5 g salt, adjusting only after the plums have infused their tartness. Turn off the heat, stir in the cilantro and dill, and rest the soup for 10 minutes so the flavors round out before serving.
🪪 Recipe Passport
Cultural Background
Bozbash is a cornerstone of Azerbaijani home cooking, often served as a hearty first course or main meal in colder months. Its signature balance of lamb richness and sour fruit reflects the region’s love of sweet-sour notes in slow-simmered soups.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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- Azerbaijani Milk-Rice Porridge (Südlü Sıyıq) — Creamy Breakfast Rice with Saffron
- Azerbaijani Milk Rice Porridge (Südlü Sıyıq) — Creamy Breakfast Bowl
- Chicken Chygyrtma (Toyuq Çığırtması) — Azerbaijani Chicken with Eggs and Tomatoes
- Xoshab (Xoşab) — Azerbaijani Dried Fruit Compote Scented with Cinnamon
Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
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