Boz Ghormeh

Boz Ghormeh is cooked in Kerman Province.
Ingredients,
Chickpeas, 1 cup
Onions, 1 kg
Garlic bulb, 1 no
Boneless mutton, or beef, 500 g
Kashk, a diary product used in Persian cuisine, as required
Salt, pepper and turmeric, as required
Brewed saffron, 1 tbsp
Fried powdered mint, as required
Walnuts, ground, as required
Water, 2 cups
Procedure
First chop onions and fry them in oil. Keep aside half of the fried onions for garnishing. In the remaining onions , put chopped garlic and fry again. Sprinkle in turmeric and pepper, frying. Then add meat and sauté. Drain the water from the pre-soaked chickpeas. Wash and put inside a pot. Pour water over it and let it boil for a couple of minutes. Then again drain the water to remove their flatulence.
Put sautéed meat and onions in a pot and add chickpeas. Pour water over it and cook in low flame. Once cooked, mash them thoroughly and add Kashk and saffron. Put it over the flame again till well-done. At the end, sprinkle in salt. Once ready, transfer to your desired dish and garnish with fried onions, ground walnuts, and fried powdered mint. Enjoy it.