Khoresht mast or Khoresh mas (Persian: خورش ماست, transliterally yogurt chow) is an Iranian side dish.[3] It is served in a cold dish. Historically it is from Isfahan, Iran.[4] It was a royal court main course but now it is served as a pre course or dessert.[5]
Choose a suitable pot and fill it with water. Place it on the stove to heat.
Peel and halve an onion, then add it to the pot.
Wash 250 grams of lamb neck meat thoroughly and add it to the pot.
Add a pinch of turmeric and bring the water to a boil. Once boiling, cover the pot and reduce the heat slightly to let the meat cook thoroughly.
Cook the Meat:
After a few hours, check the meat. If it's fully cooked, turn off the heat.
Carefully remove all the bones from the meat and place the meat in another pot, preferably a copper one.
Mash the meat until it turns white and stretchy. This step is crucial for achieving the right consistency for the stew.
Prepare the Yogurt Mixture:
In a suitable pot, mix 3 cups of thick yogurt with 1/2 cup of sugar. Stir the mixture well and place it on medium heat.
Keep stirring until bubbles form in the yogurt and it almost reaches boiling point.
Combine Ingredients:
Once the yogurt mixture starts to boil, add the mashed meat and continue to mix.
When the ingredients are well combined, add 1 tablespoon of walnut kernels, 1 tablespoon of slivered almonds, 1 tablespoon of strong brewed saffron, a little rose water, and salt to taste.
Optional Enhancements:
For a richer flavor, you can add egg yolk and cream if desired.
Finalize the Stew:
Mix all ingredients thoroughly until smooth, then turn off the heat and set the pot aside.
Transfer the yogurt stew to a suitable serving dish and garnish with pistachio slivers and barberries.
Let the yogurt stew rest in the refrigerator for about twelve hours before serving.[6]
Iran
