Traditionally, onion bozbash was made with chickpeas, but potatoes are now popular in many Azerbaijani soups and stews.
Preparation time: 30 min
Cooking time: 30 min
- 100 g/4 oz butter
- 400 g/1 lb chickpeas (or potatoes – chickpeas are more traditional)
- 400 g/1 lb onions
- 75 g/3 oz chestnuts
- 50 g/2 oz albukhara a dried fruit similar to dried greengages or plums. Albukhara have a sharp, tangy flavour
- 1-1.5 litres/1.5-2.5 pints of meat or vegetable stock
- 1 egg
- fresh coriander
- a few threads of saffron or 1 tspn turmeric
- salt & pepper
- Soak the dried chickpeas overnight in cold water. Rinse.
- Put a few threads of saffron in a cup and add boiling water. Cover and leave to infuse.
- Pierce the chestnuts. Cover with water in a pan and bring to the boil. Simmer for 5 minutes. Remove from the water and shell. Don’t take all the chestnuts out of the water at once, as they are difficult to shell when dry.
- Put 1-1.5 litres/1.5-2.5 pints of meat or vegetable stock into a pan. Add the drained chickpeas or diced potatoes, shelled chestnuts and albukhara and bring to the boil. Simmer for 20-30 minutes.
- While the stock is simmering, cut the onion into rings and and fry in butter.
- After the stock has simmered for 15 to 20 minutes, add the onions, saffron infusion or turmeric and beaten egg. Stir well and simmer for another 10 minutes.
- Sprinkle with chopped coriander before serving.