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Deliciously Cozy Bozbash with Bell Peppers and Tomato
A rich and comforting Azerbaijani Bozbash stew made with tender meat, tomatoes, onions, and colorful bell peppers, slowly simmered to perfection. Ideal for cozy dinners and packed with traditional flavor.
Ingredients
Main Ingredients
Seasonings
Garnish
Instructions
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Heat oil in a heavy-bottomed pot over medium heat. Add chopped onions and sauté until golden brown. Add the meat and cook until browned on all sides.Sauté the onions low and slow until golden — this base adds sweetness and depth to the stew. Don’t rush it.
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Stir in the garlic, turmeric, paprika, salt, and black pepper. Cook for 1 minute until fragrant.Stir continuously for 30–60 seconds after adding garlic and spices — this “blooms” the flavors without burning the garlic.
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Mix in the chopped tomatoes and tomato paste. Cook for 10–12 minutes until tomatoes soften and the mixture thickens.Use fully ripe tomatoes if possible. If they’re too acidic, add a small pinch of sugar to balance the flavor
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Pour in the water or broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until the meat is tender.Keep the lid slightly ajar while simmering to allow gentle reduction without losing too much liquid. Stir occasionally to prevent sticking.
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Add sliced red, green, and yellow bell peppers, along with dried mint (if using). Simmer uncovered for 15–20 minutes until the peppers are soft and the stew is thickened.Don’t overcook the peppers — they should be soft but not mushy to preserve their color and texture. Add them in the last 15–20 minutes only.
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Adjust seasoning to taste. Garnish with fresh parsley or cilantro before serving.Chop parsley or cilantro just before serving for maximum freshness. A squeeze of lemon or a spoon of yogurt on the side can brighten the dish.
Nutrition Facts
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 7.5g38%
- Cholesterol 70mg24%
- Sodium 750mg32%
- Total Carbohydrate 15g5%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 25g50%
- Vitamin A 2250 IU
- Vitamin C 75 mg
- Calcium 45 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can use beef instead of lamb depending on preference.
Adjust the spiciness by adding chili flakes if desired.
Dried mint gives a signature aroma but can be omitted if unavailable.
What is Bozbash?
Bozbash is a traditional Azerbaijani stew made with meat and vegetables, often slow-cooked for deep flavor. Its name loosely translates to “grey head,” referring to the pale appearance of some regional versions made without tomato. This variation, however, uses tomatoes and peppers for a richer, red stew more familiar in modern home cooking.
Meat Choice:
While lamb is traditional and adds authentic flavor, beef works equally well. For faster cooking, use tender cuts or even pre-cubed stew meat. Fatty cuts like lamb shoulder or shank develop the best texture and richness when simmered.
Tomatoes & Tomato Paste:
Fresh, ripe tomatoes add sweetness and acidity. Tomato paste deepens the flavor and color—don’t skip it! If tomatoes are out of season, canned diced tomatoes can be substituted.
Vegetable Variations:
Bell peppers add sweetness and texture. You can also include potatoes, carrots, or even chickpeas for a heartier stew. Adjust water content accordingly.
Herbs & Seasoning:
Dried mint is a classic Azerbaijani touch and beautifully balances the richness of the stew. Cilantro or parsley at the end adds freshness.
Serving Tips:
Bozbash is best served hot with rustic bread (like lavash or flatbread) or over a bed of plain rice. A side of pickled vegetables or yogurt pairs nicely for contrast.
Make-Ahead & Storage:
This stew gets better the next day as the flavors develop. It stores well in the fridge for up to 4 days and can be frozen for 1–2 months.
Frequently Asked Questions
Yes, absolutely. While lamb gives a more traditional flavor, beef stew meat (like chuck or shank) works very well and may be easier to find.
Yes! In fact, it tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 4 days.
Yes, this stew freezes beautifully. Let it cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Reheat gently on the stove.
It pairs wonderfully with flatbreads like lavash, or you can serve it over plain rice, bulgur, or even mashed potatoes.
Yes. If you'd like to bulk it up or make it more rustic, diced potatoes and carrots can be added in step 4 and cooked until tender.
If you don’t have dried mint, a few fresh mint leaves added at the end can work. Or simply omit it—it’s optional but adds traditional aroma.
No, this version is mild. If you like heat, feel free to add a chopped chili or some red pepper flakes in step 2.
Yes, this recipe is naturally gluten-free—just be sure your broth and spices are certified gluten-free if needed.
