Khoresh Mast is a tasty side dish from Esfahan which translates to yogurt stew, however it is actually a side dish. Sweet saffron yogurt is one way to describe it. It is cooked like stew or pudding actually, but this is not the traditional method of preparing it, I am told.

In order to achieve the creamy consistency, we need to bring the soft yogurt, like Greek style yogurt, to boil together with egg yolks and then keep it cool in the fridge for at least 12 hours. This allows it to firm into a rich, creamy yogurt.