Khoresh Mast – Sweet Saffron Yogurt

Name: Khoresh Mast – Sweet Saffron Yogurt
Prep time: 44 min
Cook time: 130 min
Total time: 944 min
Yield: 6
Ingredients: 1 kg / 4 cups Greek-style yoghurt; 200 g / 1 cup sugar; 240 ml / 1 cup freshly boiled water; 300 g / 10.5 oz lamb neck fillet; 2 egg yolks; 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; 1 dried barberries; 1 slivered pistachios and almonds

Recipe from Hami Sharafi

A sweet saffron yoghurt side dish from Isfahan, cooked like a pudding with lamb neck, egg yolks, rosewater and saffron, then chilled overnight until rich and creamy. Usually served with rice (chelow).

Health score 3.3/10
174 min
Prep 44 min
Serves 6
Medium
456 kcal

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Ingredients

Greek-style yoghurtvery thick but not sour1 kg / 4 cups
lamb neck filletcan be left out for a vegetarian version300 g / 10.5 oz
egg yolks2
onionpeeled and quartered, discarded after cooking1
rosewater4 tsp
cardamom powder1/2 tsp
ice cubesfor blooming the saffron2
dried barberriesfor garnish1
slivered pistachios and almondsoptional, for garnish1

To serve with (optional)

Persian rice (to serve)about 90 g per personabout 540 g

You probably have these

sugar200 g / 1 cup
freshly boiled water240 ml / 1 cup
turmeric1/2 tsp
black pepper1/2 tsp
salt1/4 tsp
saffronbloomed over ice cubes or with a few tbsp hot water1/4 tsp

Method

Bloom the saffron by sprinkling it over 2 ice cubes in a glass, or by pouring a few tablespoons of hot water over it.
Peel and quarter the onion.
Transfer the onion to a pan together with the lamb neck.
Season with the turmeric, black pepper and salt.
Add 1 cup (240 ml) of freshly boiled water.
Bring it to a boil, then reduce the temperature to low and put on the lid.
Let the lamb necks simmer gently for about 1.5 hours, turning them occasionally so that they cook evenly.
Once the meat is completely cooked so that you can tear it apart easily, remove it from the pan and let it cool.
Keep the broth, but discard the onion.
Pull the lamb neck apart, as if it were pulled pork.
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.
Combine the egg yolks 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.
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, so that 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 12 hours.
The next day, soak some dried barberries in water for 30 minutes.
Then squeeze them dry and decorate the Khoresh Mast with them.
Add slivered pistachios and almonds if you like; some berries and dried edible flowers can also be added for extra colour.