Persian cooking: recipes · Khoresht: stews (served with rice)

Khoresht-e Mast خورش ماست

Sweet Isfahan speciality of yogurt, lamb, saffron and sugar; more dessert than stew, eaten cold.

⏱ 180 min

Ingredients

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  • 815 g lamb or beef fillet
  • 3¼ onions
  • 3250 g Greek (strained) yogurt
  • 490 g sugar
  • 6½ tbsp saffron threads, ground and dissolved in 4 tbsp hot water
  • 3¼ tsp cinnamon
  • 6½ tbsp orange peel, in thin strips
  • 100 g pistachios, chopped
  • 100 g flaked or slivered almonds

Method

  1. Cook the meat with the onion in water for 2 hours until very soft, then shred finely.
  2. Stir the yogurt, sugar and saffron smooth and mix in the meat.
  3. Heat over low heat for 20 minutes, stirring constantly, until it thickens; don’t let it boil.
  4. Chill and serve sprinkled with cinnamon, candied orange peel, pistachios and almonds.