Kufta brocade bozbash
8 servings
180 minutes
Kyufte parcha bozbash is one of the most unique dishes of Azerbaijani cuisine, embodying the spirit of traditional flavors and cooking methods. This hearty and aromatic dish consists of meatballs made from a mixture of veal and lamb, with a sour plum hidden in the center. Kyufte is cooked in a delicate broth with potatoes and chickpeas, giving the dish a thick texture and rich flavor. The finishing touch is saffron, which adds a golden hue and refined Eastern note to the soup. Served in bowls garnished with mint, it creates a harmonious blend of flavors – from soft meat to fresh herbs. This dish is a true embodiment of a cozy family dinner that reveals Azerbaijan's rich gastronomic history.
1
Soak the peas overnight, then cook them in a separate pot over low heat until done in the morning.
- Chickpeas: 1 glass
2
Cook the ribs under a closed lid on low heat until the meat is ready, stirring occasionally. All the liquid should evaporate, and fat should render from the meat... or boil the ribs in water until cooked.
- Lamb ribs: 500 g
3
The bone should separate from the meat. Periodically skim off the foam. In a pot with ribs, add oil and finely chopped onion. Stew until the onion is transparent.
- Clarified butter (ghee): 2 g
- Onion: 3 pieces
4
Meanwhile, prepare the minced meat. While the ribs are cooking, pass beef and lamb meat along with 2 onions through a meat grinder. Season the minced meat with salt and pepper, then add an egg and rinsed rice. Mix everything thoroughly by hand.
- Veal: 150 g
- Lamb: 150 g
- Onion: 3 pieces
- Salt: 1 tablespoon
- Ground black pepper: 1 teaspoon
- Chicken egg: 1 piece
- Short-grain (round) rice: 2 tablespoons
5
From the mixture, they shape balls — kufta, moistening their hands with salty water. About the size of a woman's fist — and they beat the balls well in their hands. Otherwise, the kufta will fall apart when boiled. They put a plum in each. In a separate pot, they fill 2 liters of cold water, adding salt to taste. They also drop the kufta in there. They boil until the rice is ready over medium heat, periodically skimming off the foam. They remove the kufta from the pot and strain the broth.
- Cherry plum (alycha): 8 pieces
- Salt: 1 tablespoon
6
Soak saffron in 3 tablespoons of boiling water for 10 minutes. If saffron is unavailable, turmeric can be used instead. Take a knife tip amount, wash the potatoes, peel them, and cut them in half. Add the potatoes and peas with the ribs. Pour saffron over it.
- Saffron: 5 piece
- Potato: 4 pieces
- Chickpeas: 1 glass
7
Pour in the strained broth, add the meatballs, and cook for another 15 minutes. During cooking, the water in the pot will slightly decrease.
- Salt: 1 tablespoon
8
Kyufta parcha bozbash is served in large bowls: 1 kyufta, a piece of meat, potatoes, chickpeas, and broth are placed. It is topped with dried mint, and in summer - fresh cilantro and mint.
- Dried mint: 1 teaspoon
