This Persian Golden Appetizer Could Leave You Speechless: Learn How To Cook It!

According to SAEDNEWS, Have you ever tried Khoresht Mast? If not, you're in for a treat! This special dish comes from the historic city of Isfahan, Iran, and is made from ingredients like saffron, yogurt, and lamb's neck. Khoresht translates to "stew" in Farsi, but don't be fooled—this dish is creamy and sweet, resembling a pudding more than a traditional stew. It pairs beautifully with grilled meats like Kabab Koobideh or Joojeh Kabab and is often reserved for special occasions. Let’s explore what makes Khoresht Mast so exciting and how you can make it at home.

Ingredients for Khoresht Mast

- Yogurt: Use full-fat Persian or Greek yogurt for that creamy texture we love. Be careful not to whisk it too much, or it will lose its thickness.

- Lamb Neck: Slow-cooked until tender, lamb neck adds rich flavor and helps thicken the dish to give it that unique structure. The locals in Isfahan say that when you pull your spoon through Khoresht Mast, it should stretch like cheesy pizza!

- Egg Yolks: Whisked into the yogurt, egg yolks bring a rich flavor and improve texture. Just a couple of yolks will do the trick!

- Saffron and Rosewater: Saffron adds a gorgeous golden color and a pleasant aroma, while rosewater enhances the fragrances even more.

- Sugar or Honey: This is what adds sweetness to the dish. You can stick with traditional sugar or elevate the flavor with honey, just be sure to mix it well.

- Dried Fruits and Nuts: Ingredients like raisins, barberries, slivered almonds, and pistachios not only make the dish more colorful but also boost its flavor profile.

Preparing Khoresht Mast: A Step-by-Step Guide

Ingredients for 4 servings:

- 4 cups full-fat Persian or Greek yogurt

- 3 large egg yolks

- 600 grams lamb neck

- 5 tablespoons sugar or honey

- 2 teaspoons crushed saffron brewed in 4 tablespoons hot water

- 2 tablespoons rosewater

- Salt and pepper to taste

- 1/4 cup golden raisins

- 1/4 cup soaked and drained barberries

- 1/4 cup slivered almonds and pistachios

- 2-3 tablespoons vegetable oil or melted butter

Step-by-step Instructions:

Step 1: Start by slow-cooking the lamb neck with onions, peppers, and a sprinkle of cinnamon. You can use a pressure cooker to speed things up. Once cooked, shred the lamb neck until it’s pasty.

Step 2: In a large bowl, smooth the yogurt and blend it thoroughly with the egg yolks to avoid lumps. Pour this blend into a heavy-bottomed pot and warm it over low heat while stirring. Be careful not to let it boil!

Step 3: Once the yogurt mixture starts to thicken, remove it from the heat. Stir in the shredded lamb, saffron infusion, and rosewater.

Step 4: Decorate each serving bowl with nuts and dried fruits. Chill the bowls in the fridge for at least 3 hours, or overnight, to achieve that perfect pudding-like texture.

Serving Suggestions

Khoresht Mast is best served cold as an appetizer or light main course, without any rice or bread.

Vegetarian Option

If you’re looking for a vegetarian alternative, simply replace the lamb with cooked and smashed soybeans and add extra nuts and dried fruits.

Now that you know how to make Khoresht Mast, it's time to dive into this creamy, sweet delight. Whether for a special occasion or just a treat for yourself, this Persian dessert is sure to impress! Enjoy your cooking adventure!