Bozbash
Bozbash (; ; Tat: "guşto buzbaş") is a meat stew (also described as a soup) popular in Armenia, Azerbaijan and Iran. History and etymology. Bozbash is a word of Azeri Turkish origin. It may be derived from Azeri Turkish "boz" ("light gray") and "bash" ("head"), which in turn may point to the light color of the dish when its cooked. However, Mohammad R. Ghanoonparvar notes that "no scientific etymology" has been offered to this effect by Gerhard Doerfer. Bozbash is the equivalent of the Iranian dish "abgoosht-e sabzi". Ghanoonparvar notes that bozbash was introduced "relatively late" into Iranian cuisine; Mirza  Ali-Akbar Khan, the chef of Naser al-Din Shah Qajar (1848–1896), was reportedly the first to mention it. He classified it as part of a group of meat stews and soups, often eaten cold. Ingredients and preparation. Ghanoonparvar notes in relation to bozbash: In Armenian cuisine, there is a special kind of bozbash not commonly seen, "Shoushin bozbash", made from lamb, quince, apple, and mint. This variation of bozbash is "practically unknown outside the Caucasus".