Title: Parcha bozbash (lamb soup with chestnuts quin
 Categories: Soups, Lamb/mutton, Ayzeri
      Yield: 4 Servings
 
      1 lb Boneless lean lamb
           ; cut in 1" cubes
           Salt; to taste
           Pepper, black; to taste
      3 tb Butter
      1 md Onion, finely chopped
      4 c  Beef broth
      1 md Potato, peeled and cubed
      1 sm Quince; peeled/cored/cubed
    1/2 c  Dried pitted prunes
           OR 1 c fresh sour prunes
    1/4 lb Chestnuts, shelled & peeled
    2/3 c  Canned chick-peas*
           ; drained & rinsed
      2 tb Ghi
 
  Season the lamb with salt and pepper.  In a heavy pot, melt the 3 tb.
  butter over moderate heat.  Add the lamb and onion; saute until
  browned, stirring frequently. Add the broth; season to taste with
  salt. Cover; simmer 30 minutes.
  
  Add the potato, quince, prunes, and chestnuts.  Cover; simmer 20
  minutes. Add the chick-peas and simmer, covered, about 15 minutes or
  until done. Stir in the clarified butter and allow to melt before
  serving soup.
  
  Note:  1/4 tsp. ginger or a pinch of powdered saffron dissolved in 2
  tb. warm water may be added with the chick-peas, and the soup served
  sprinkled with 1 ts. crushed dried mint, accompanied by chopped onion
  and sumakh on the side.  In the Caucasus, ground kyurdyuk is normally
  used instead of the clarified butter, and dried chick-peas* rather
  than canned ones. The dried chick-peas are soaked several hours,
  drained, and added at the beginning with the broth.
  
  Personal note:  I've found sumakh (labelled as sumac, a spice
  mixture) at Middle Eastern groceries.
  
  The author describes this soup as an "outstanding" Azerbaidzhani soup.