📝 About This Recipe
Hailing from the historic city of Isfahan, Khoresht-e-Mast is a culinary gem that defies categorization, sitting elegantly between a savory side and a decadent dessert. This vibrant, golden-hued 'stew' features tender pulled lamb neck blended into a velvety yogurt base infused with the intoxicating aroma of Persian saffron and rosewater. Traditionally served cold as a side dish or topping for fluffy steamed rice, its unique balance of floral sweetness and savory depth represents the pinnacle of Persian royal cuisine.
🥗 Ingredients
The Meat Base
- 300 grams Lamb neck or shoulder (boneless and trimmed of excess fat)
- 1 medium Yellow onion (halved)
- 1/2 teaspoon Turmeric powder
- 1/4 teaspoon Black pepper (freshly cracked)
- 3 cups Water (for simmering)
The Yogurt Foundation
- 500 grams Full-fat Greek yogurt (must be thick and strained)
- 1/2 cup Granulated sugar (adjust to taste for sweetness)
- 1 large Egg yolk (helps stabilize the mixture)
Aromatics and Flavorings
- 1/2 teaspoon Saffron threads (ground and bloomed in 2 tbsp hot water)
- 2 tablespoons Rosewater (high quality culinary grade)
Garnish and Texture
- 2 tablespoons Dried barberries (Zereshk) (soaked for 10 mins and drained)
- 1 tablespoon Slivered pistachios (for crunch)
- 1 tablespoon Slivered almonds
- 1 teaspoon Dried culinary rose petals (optional for decoration)
👨🍳 Instructions
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1
Place the lamb, halved onion, turmeric, and black pepper in a heavy-bottomed pot. Cover with water and bring to a boil.
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2
Reduce heat to low, cover, and simmer for 2 to 2.5 hours until the meat is incredibly tender and falling apart. Ensure there is very little liquid left at the end.
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3
Remove the onion and discard. Take the meat out and shred it finely while still warm. For the traditional texture, you must mash the meat using a pestle and mortar or a heavy wooden spoon until it becomes a sticky, fibrous paste.
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4
In a separate large pot, whisk together the Greek yogurt and sugar until the sugar is completely dissolved.
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5
Add the egg yolk to the yogurt mixture and whisk vigorously until smooth. This prevents the yogurt from curdling when heated.
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6
Place the yogurt mixture over medium-low heat. Stir constantly in one direction until it just reaches a gentle simmer. Do not let it boil vigorously.
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7
Slowly add the mashed, elastic lamb paste into the warm yogurt. Use a whisk or a wooden spoon to blend them together until the meat is fully incorporated and the mixture is thick and stretchy.
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8
Stir in the bloomed saffron water. The mixture should transform into a brilliant, uniform golden-yellow color.
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9
Add the rosewater and continue to stir for another 5 minutes over low heat to allow the flavors to meld and the consistency to thicken further.
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10
Remove from heat. Transfer the Khoresht-e-Mast to a serving bowl or individual glass dishes.
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11
Allow it to cool to room temperature, then cover and refrigerate for at least 3-4 hours, or ideally overnight. This dish is traditionally served cold.
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12
Before serving, garnish beautifully with the barberries, slivered pistachios, almonds, and rose petals.
💡 Chef's Tips
Use a heavy-bottomed pot and stir constantly to prevent the yogurt from scorching or curdling. The secret to the authentic texture is 'beating' the meat; the more you mash it, the more 'elastic' and silky the final dish will be. If you prefer a vegetarian version, you can omit the meat and add more starch (like cornstarch), but the lamb provides the essential traditional texture. Always bloom your saffron in a small amount of hot water (not boiling) to extract the most vibrant color and aroma. If the mixture feels too thick after chilling, you can fold in a tablespoon of cold yogurt to loosen it slightly before garnishing.
🍽️ Serving Suggestions
Serve as a luxurious topping over a platter of aromatic Saffron Basmati Rice (Chelow). Pair with a chilled glass of Doogh (Persian yogurt drink) for a refreshing contrast. Offer it as a side dish alongside grilled chicken kabobs to balance the smoky char with sweet creaminess. Enjoy as a stand-alone appetizer with warm lavash or barbari bread. Present it alongside a fresh Shirazi salad to provide a crisp, acidic counterpoint to the rich stew.