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| Place of origin |  Iran |
|---|---|
| Region or state | Isfahan |
| Main ingredients | lamb neck, egg, saffron, yoghurt, walnuts, pistachio, almond, sugar |
Khoresht mast or Khoresh mas (Persian: خورش ماست, transliterally yogurt chow) is an Iranian side dish. It is served in a cold dish. Historically it is from Isfahan, Iran. It was a royal court main course but now it is served as a pre course or dessert.
How to Prepare Yogurt Stew (Khoresht Mast)
Ingredients for Four People
- Onion: 1
- Lamb Neck Meat: 250 grams
- Sugar: 1/2 cup
- Rose Water: 1 teaspoon
- Slivered Almonds: 1 tablespoon
- Walnut Kernels: 1 tablespoon
- Thick or Full-Fat Yogurt: 3 cups
- Strong Brewed Saffron: 1 tablespoon
- Spices: to taste
- Barberries and Pistachio Slivers: to taste
Instructions
- Prepare the Base:
- 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.
References
- "Khoresht mast | Traditional Dessert From Isfahan | TasteAtlas". www.tasteatlas.com. Archived from the original on 2020-12-11. Retrieved 2021-01-28.
- Hami (2020-11-21). "Khoresh Mast - Sweet Saffron Yogurt". I got it from my Maman. Archived from the original on 2020-11-24. Retrieved 2021-01-28.
- "آشتی با غذای ایرانی در حاشیه جشنواره ناملموس/ معرفی غذاهای لذیذ اصفهانی- اخبار استانها تسنیم | Tasnim". خبرگزاری تسنیم | Tasnim (in Persian). Retrieved 2021-01-28.
- "خورشت ماست پیش غذای لذیذ نصف جهان + تصاویر- اخبار استانها تسنیم | Tasnim". خبرگزاری تسنیم | Tasnim (in Persian). Archived from the original on 2021-01-28. Retrieved 2021-01-28.
- "خورش ماست، خورشی که خورش نیست". ایسنا (in Persian). 2019-03-29. Archived from the original on 2019-03-30. Retrieved 2021-01-28.
- "خورش ماست - دانشنامه ویکیدا". fa.wikida.ir (in Persian). Retrieved 2024-08-07.
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