Khoresh Mast – Sweet Saffron Yogurt
Khoresh Mast is a tasty side dish from Esfahan. I created this recipe for National Isfahan Day, requested by Manoto TV.
Khoresh Mast translates to yoghurt stew, however, it is actually a side dish. Sweet saffron yoghurt 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 Iran, there are many different types of yogurt and the one you need for this dish is very thick, but not sour. Outside of Iran, it can be difficult to get your hands on the right yoghurt, but there is another way to prepare it.
In order to achieve the creamy consistency, we need to bring the soft yogurt, like Greek-style yoghurt, 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 yoghurt.
A note to my non-Iranian and vegetarian friends
To many of you and perhaps also to some of my fellow Iranians, it may seem odd that there is meat in this sweet yoghurt. My honest opinion is if you’re vegetarian or simply find it weird, give it a go without meat. It still makes for a luscious side dish or even a delicious dessert with less hassle and less expense but just as much flavour.
With that being said, I don’t want to withhold the original Khoresh Mast from you, or at least as close as we can get to it far from Iran. So my recipe contains the meat version, which can simply be ignored if you want to try a meat-free version.
Without further ado, let’s get to the recipe.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 20 min
Cook: 2h
Rest: 12h
Total: 14h 20 min
Ingredients (serving 6)
1kg / 4 cups Greek-style yoghurt
200g / 1 cup sugar
240ml / 1 cup freshly boiled water
300g / 10.5oz lamb neck fillet
2 egg yolk
1 onion
4 tsp rosewater
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp cardamom powder
1/4 tsp salt
1/4 tsp saffron + 2 ice cubes
Garnish
dried barberries
slivered pistachios and almonds (optional)
Method of preparing Khoresh Mast
Bloom the saffron by sprinkling it over 2 ice cubes in a glass or by pouring a few tbsp hot water over it.
Cook the lamb neck
Peel and quarter the onion. Transfer it to a pan together with the meat. Season with turmeric, black pepper and salt. Add 1 cup of freshly boiled water to it. Bring it to a boil, then reduce the temperature to low and put on the lid.
Let the lamb necks simmer gently for about 1.5h. Occasionally turn them, so that they cook evenly.
Once the meat is completely cooked so that you can tear it apart easily, remove it from the pan. Let it cool. Keep the broth, but discard the onion.
Pull the lamb neck, as if it were pulled pork. Then knead it for about 15 minutes like bread dough. It will transform into a thick, sticky paste and the colour will become lighter. Gradually add broth to it spoon by spoon and combine well, so that the mixture becomes less firm until it has a sticky, creamy consistency. Set it aside for later.
Prepare the yoghurt mixture
Combine the egg yolk and sugar with a whisk. Don’t worry if the consistency is crumbly, that’s normal. Add the yoghurt to the egg and sugar bit by bit while whisking until everything is well combined.
Transfer the mixture to a pan and put it over low to medium heat. Slowly bring it to a boil while occasionally stirring.
Combine the ingredients
Once it has come to a boil, remove it from the heat. Add the rosewater and saffron water and combine. Then add the meat paste to it bit by bit and stir it in very well. There should be no pieces of meat noticeable when eating.
Transfer the mixture to a dish and let it cool down. Then cover it and let the Khoresh Mast chill in the fridge for at least 12h.
The next day soak some dried barberries in water for 30 min. Then squeeze them dry and decorate the Khoresh Mast with them. Add slivered pistachios and almonds if you like. I also added some berries and dried edible flowers for extra colour. Enjoy!
I’d love to see your Khoresh Mast! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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