emointhekitchen The name of this dish was first mentioned in 1883 by Mirza ‘Ali Akbar Khan Aashpazbashi the head cook at the Persian court of Naser-al-din Shah in his cookbook Sofreh At’ameh’. Different variants of this thick and hearty soup can be found in Iran, Azerbaijan, Turkey and Armenia. While my Armenian version is rather cooler in nature and therefore fits into summer or Indian summer, the Iranian version Abgousht Bozbash, on the other hand, fits on very cold days since it contains many warming ingredients: lamb, turmeric, cinnamon etc. For Armenian Bozbash you will need: 500 g of diced beef 1 chopped onion 3 tablespoons of extra virgin olive…