Bozbash

[1] Ghanoonparvar notes that bozbash was introduced "relatively late" into Iranian cuisine; Mirza Ali-Akbar Khan, the chef of Naser 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.

[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 and leeks, dried limes (līmū-ye ʿomānī), and spices (mainly salt, pepper, and turmeric).

As with most ābgūšts, when the ingredients are thoroughly cooked, the solids are usually removed and mashed to a pulp, known as gūšt-e kūbīde.

The broth and the pulp are then served separately with flat bread and a pickled green-vegetable relish.In Armenian cuisine, there is a special kind of bozbash not commonly seen, Shoushin bozbash, made from lamb, quince, apple, and mint.