Skip to main content

khoresh mast recipe.

 


Khoresh Mast (Persian Saffron Yogurt Stew)

Khoresh Mast is a unique and luxurious Persian dish from . Unlike most Iranian stews, it’s served as a cold appetizer or side dish. Made with tender shredded lamb, creamy yogurt, saffron, and a hint of sweetness, this dish delivers a rich, silky texture and a delicate balance of savory and sweet flavors.

Why You’ll Love This Recipe

  • Authentic Persian restaurant-style flavor
  • Creamy, rich, and aromatic
  • Perfect for dinner parties and special occasions
  • Make-ahead friendly (tastes better chilled)

Prep Time, Cook Time & Servings

  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Servings: 6

Ingredients

  • 500 g lamb shoulder or lamb neck
  • 2 cups thick Greek yogurt (unsweetened)
  • 1 medium onion, chopped
  • 2 tbsp sugar (adjust to taste)
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • 2 tbsp barberries (optional)
  • 2 tbsp slivered almonds or pistachios
  • 2 tbsp rosewater
  • ½ tsp saffron threads, bloomed in 2 tbsp warm water
  • Salt to taste

Step-by-Step Instructions

1. Cook the Lamb

Place lamb, chopped onion, turmeric, and salt in a pot. Add enough water to cover and simmer on low heat for about 1.5–2 hours until the meat is very tender.

2. Shred the Meat

Remove the lamb and shred it finely using two forks or your hands. The texture should be soft and stringy.

3. Reduce the Cooking Liquid

Strain and reserve about ½ cup of the broth. Simmer it until slightly concentrated.

4. Prepare the Yogurt Base

In a bowl, whisk yogurt until smooth. Slowly mix in the warm broth to temper the yogurt and prevent curdling.

5. Combine & Flavor

Return shredded lamb to low heat. Add yogurt mixture, sugar, saffron water, cinnamon, and rosewater. Cook gently for 10–15 minutes, stirring constantly until thick and creamy (do not boil).

6. Chill

Let the dish cool completely, then refrigerate for at least 2 hours before serving.

How to Serve

  • Serve cold or slightly chilled
  • Garnish with barberries, nuts, and a drizzle of saffron
  • Pair with flatbread or as part of a Persian mezze spread

Expert Tips

  • Use full-fat yogurt for the creamiest texture
  • Stir continuously while heating to avoid splitting
  • Adjust sweetness depending on preference
  • For extra richness, add a spoon of clotted cream

Storage

  • Refrigerator: Up to 3 days in an airtight container
  • Freezing: Not recommended (yogurt may separate)

Nutrition (Approx. per serving)

  • Calories: 320
  • Protein: 22 g
  • Carbs: 12 g
  • Fat: 20 g

Similar Recipes:

  • Fesenjan (Pomegranate Walnut Stew)
  • Baghali Polo
  • Khoresh Gheymeh
  • Persian Saffron Rice
  • Mast-o-Khiar

Comments

Post a Comment

Popular posts from this blog

ayam bakar recipe.

  🍗 Ayam Bakar Recipe (Indonesian Grilled Chicken) Ayam Bakar is a delicious Indonesian grilled chicken marinated in spices and caramelized with sweet soy sauce. Juicy, smoky, and full of bold flavors — perfect with rice, sambal, and fresh vegetables. ⭐ Why You’ll Love This Ayam Bakar Authentic Indonesian flavors Sweet, smoky, and savory Easy to prepare at home Perfect for lunch, dinner, or BBQ Pairs well with sambal and rice 🧄 Ingredients for Ayam Bakar For the Chicken 1 whole chicken (cut into pieces) or 1 kg chicken thighs 2 tbsp oil 1 tbsp lime juice ½ tsp salt For the Spice Paste (Bumbu) 5 cloves garlic 5 shallots 3–5 red chilies 1 tsp coriander powder 1 tsp turmeric powder 1 tsp salt 1 tbsp brown sugar 2 tbsp sweet soy sauce (kecap manis) 1 lemongrass stalk (crushed) 3 kaffir lime leaves 250 ml coconut milk 🔥 How to Make Ayam Bakar (Step-by-Step) Step 1: Prepare the chicken Rub chicken pieces with lime juice and salt. Set aside for 10...
Post a Comment
Read more

persian saffron rice recipe

  🍚 Persian Saffron Rice Recipe (Fluffy, Aromatic & Authentic) 🌿 Introduction Persian Saffron Rice is a signature dish from , known for its fluffy texture, fragrant aroma, and beautiful golden color. Infused with premium saffron and often topped with a crispy crust called tahdig , this dish is a centerpiece of Persian cuisine. Perfect as a side for kebabs, stews, or grilled dishes, this rice elevates any meal with its elegance and flavor. 📝 Ingredients 2 cups basmati rice 4 cups water 2 tbsp salt 2 tbsp butter or oil 2 tbsp plain yogurt (for tahdig, optional) 🌼 Saffron Mixture: 1/2 tsp saffron threads 2 tbsp hot water 👨‍🍳 Instructions 1. Rinse & Soak Rice Wash rice until water runs clear. Soak in salted water for 30 minutes. 2. Parboil Bring water to a boil, add rice, and cook for 5–7 minutes until slightly tender. Drain. 3. Prepare Saffron Crush saffron threads and mix with hot water. Let it bloom. 4. Create Tahdig Heat oil or butter in a...
Post a Comment
Read more

baba ganoush recipe.

  Baba Ganoush Recipe – Smoky & Creamy Eggplant Dip Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4–6 Baba Ganoush is a classic Middle Eastern dip made from roasted eggplant, tahini, garlic, and lemon juice. Known for its smoky flavor and creamy texture , this dish is perfect as an appetizer or side, often served with or fresh vegetables. Ingredients 2 large eggplants 2 tbsp tahini 2 tbsp lemon juice 2 cloves garlic (minced) 2 tbsp olive oil Salt to taste Garnish Olive oil drizzle Chopped parsley Paprika or sumac Instructions Step 1: Roast the Eggplant Preheat oven to 220°C (425°F). Pierce eggplants with a fork and place on a baking tray. Roast for 25–30 minutes until soft and charred. (Alternatively, roast directly over a flame for extra smoky flavor.) Step 2: Prepare the Flesh Let eggplants cool slightly. Cut open and scoop out the soft flesh. Discard the skins. Step 3: Blend the Dip In a bowl, mas...
Post a Comment
Read more