Khoresh Mast - Persian Saffron Yogurt Dessert from Esfahan | igotitfrommymaman.com
Dessert,  Persian Classics

Khoresh Mast – Sweet Saffron Yogurt

Khoresh Mast is a tasty dessert from Esfahan. Today for National Isfahan Day Manoto TV invited me to present a traditional Esfahani dish on Manoto Plus. With the help of one of my dear Esfahani friends I decided on Khoresh Mast.

Khoresh Mast translates to yogurt stew, however it is actually a dessert. Sweet saffron yogurt is one way to describe it. It is cooked like stew or pudding actually, but this is not the traditional method of preparing it, I am told.

In Iran there are many different types of yogurt and the one you need for this dish is very thick, but not sour. Outside of Iran it can be difficult to get your hands on the right yogurt, but there is another way to prepare it.

In order to achieve the consistency of a creamy dessert, we need to bring the soft yogurt, like Greek style yogurt, to boil together with egg yolks and then keep it cool in the fridge for at least 12 hours. This allows it to firm into a creamy dessert.

A note to my non-Iranian and vegetarian friends

To many of you and perhaps also to some of my fellow Iranians it may seem odd that there is meat in this dessert. My honest opinion is, if you’re vegetarian or simply find it weird, give it a go without meat. It still makes for a luscious dessert with less hassle and less expenses but just as much flavour.

With that being said, I don’t want to withhold the original Khoresh Mast from you, or at least as close as we can get to it far from Iran. So my recipe contains the meat version, that can simply be ignored if you want to try a meat free version.

Without further ado, let’s get to the recipe.

Khoresh Mast - Persian Saffron Yogurt Dessert from Esfahan | igotitfrommymaman.com

Ingredients for 6 portions

1kg / 4 cups Greek style yogurt

200g / 1 cup sugar

240ml / 1 cup freshly boiled water

300g / 10.5oz lamb neck fillet

2 egg yolk

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

Garnish

dried barberries 

slivered pistachios and almonds (optional)

Method of preparing Khoresh Mast

Bloom the saffron by sprinkling it over 2 ice cubes in a glass or by pouring a few tbsp hot water over it.

Cook the lamb neck

Peel and quarter the onion. Transfer it to a pan together with the meat. Season with turmeric, black pepper and salt. Add 1 cup freshly boiled water to it. Bring it to boil, then reduce the temperature to low and put on the lid.

Let the lamb necks simmer gently for about 1.5h. Occasionally turn them, so that they cook evenly. 

Once the meat is completely cooked, so that you can tear it apart easily, remove it from the pan. Let it cool. Keep the broth, but discard the onion.

Pull the lamb neck, as if it were pulled pork. Then 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.

Prepare the yogurt mixture

Combine the egg yolk and sugar with a whisk. Don’t worry if the consistency is crumbly, that’s normal. Add the yogurt 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 boil while occasionally stirring. 

Combine the ingredients

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. It 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 12h.

The next day soak some dried barberries in water for 30 min. Then squeeze them dry and decorate the Khoresh Mast with them. Add slivered pistachios and almonds if you like. I also added some berries and dried edible flowers for extra colour. Enjoy!


Khoresh Mast – Sweet Saffron Yogurt

Khoresh Mast is a tasty dessert from Isfahan. It translates to yogurt stew, however it is actually a dessert. Sweet saffron yogurt is one way to describe it.

To many of you and perhaps also to some of my fellow Iranians it may seem odd that there is meat in this dessert. My honest opinion is, if you’re vegetarian or simply find it weird, give it a go without meat. It still makes for a luscious dessert with less hassle and less expenses but just as much flavour.

With that being said, I don’t want to withhold the original Khoresh Mast from you, or at least as close as we can get to it far from Iran. So my recipe contains the meat version, that can simply be ignored if you want to try a meat free version.

Course Dessert
Cuisine Persian
Keyword Khoresh Mast, saffron dessert, saffron yogurt
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Chilling time 12 hours
Servings 6 portions
Author Hami

Ingredients

  • 1 kg Greek style yogurt (4 cups)
  • 200 g sugar (1 cup)
  • 2 egg yolks
  • 4 tsp rosewater
  • 1/2 tsp cardamom powder
  • 1/4 tsp saffron
  • 2 ice cubes

For the meat

  • 300 g lamb neck fillet (10.5oz)
  • 1 onion
  • 240 ml freshly boiled water (1 cup)
  • 1/2 tsp turmeric
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Garnish

  • dried barberries 
  • slivered pistachios and almonds (optional)

Instructions

  1. Bloom the saffron by sprinkling it over 2 ice cubes in a glass or by pouring a few tbsp hot water over it.

Cook the lamb neck

  1. Peel and quarter the onion. Transfer it to a pan together with the meat. Season with turmeric, black pepper and salt. Add 1 cup freshly boiled water to it. Bring it to boil, then reduce the temperature to low and put on the lid.

  2. Let the lamb necks simmer gently for about 1.5h. Occasionally turn them, so that they cook evenly. 

  3. Once the meat is completely cooked, so that you can tear it apart easily, remove it from the pan. Let it cool. Keep the broth, but discard the onion.

  4. Pull the lamb neck, as if it were pulled pork. Then 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.

Prepare the yogurt mixture

  1. Combine the egg yolk and sugar with a whisk. Don’t worry if the consistency is crumbly, that’s normal. Add the yogurt to the egg and sugar bit by bit while whisking until everything is well combined.

  2. Transfer the mixture to a pan and put it over low to medium heat. Slowly bring it to boil while occasionally stirring. 

Combine the ingredients

  1. 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. It There should be no pieces of meat noticeable when eating.

  2. 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 12h.

  3. The next day soak some dried barberries in water for 30 min. Then squeeze them dry and decorate the Khoresh Mast with them. Add slivered pistachios and almonds if you like. I also added some berries and dried edible flowers for extra colour. Enjoy!

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. 

I’d love to see your Khoresh Mast! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

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Thanks for stopping by! Enjoy your meal!

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