Khoresht Mast, the Saffron Lamb Dessert
Khoresht Mast is a sidedish made of saffron, yogurt, and lamb’s neck originating from the historic city of Isfahan. Although it is called “Khoresht” or stew in Farsi, it is not runny or watery and has a texture and sweetness like a pudding. It combines the creamy texture of Persian Yogurt, the aromatic essence of saffron, and shredded lamb’s neck to create a unique and kinda weird dish. Typically used on special occasions, Khoresht Mast is great alongside Kabab Koobideh, Joojeh Kabab, or any grilled meat. Let’s dive into what makes Khoresht Mast so exciting and learn about its ingredients.
Table of Contents
Ingredients for Khoresht Mast:
Yogurt:
As mentioned in the name you need to use full-fat Persian or Greek yogurt (Mast), to give the dish its famous creamy texture. Remember not to whisk it too much at first to avoid a runny and watery texture. You can also use “Mast Chekideh” or yogurt that has been drained of water.
Lamb Neck:
Slow-cooked until tender, the lamb neck offers a rich, deep flavor. It also helps thicken the sidedish like egg yolks and gives it a provides a unique feature. People of Isfahan believe that when you pull your spoon, Khoresht Mast needs to be pulled like a cheesy pizza or grilled cheese and if it doesn’t have enough lamb, it doesn’t qualify for that.
Egg Yolks:
Chefs whisk egg yolks into the yogurt to enhance the stew with a rich flavor. It will help to produce a creamy, thick consistency. Although egg yolks are not the most healthy option, they are essential both for texture and taste. Avoid using too much egg yolk in Khoresht Mast, only a couple of them will be enough.
Saffron and Rosewater:
Saffron, the golden savior is used to cover the smell and taste of bland lamb neck, and yogurt. This aromatic delicacy helps the dish maintain its famous golden color while its pleasing bitterness balances the dish. Some people also use rosewater and cardamom to enhance the aromas even further.
Sugar or Honey:
Last but not least, is the sweetening element, sugar or honey. Traditionally people used sugar to balance the flavor of Khoresht Mast and give it the needed flare. Nowadays honey is introduced as an alternative too, trying to elevate the dish further. If you are using honey, make sure to whisk more and avoid any lumps.
Dried Fruits and Nuts:
Ingredients such as raisins, barberries, slivered almonds, and pistachios are used to decorate each bowl of Khoresht Mast, you can also use some brewed saffron with darker colors on top to accompany these nuts and dried fruits.
Preparing Khoresht Mast: A Step-by-Step Guide
Ingredients for 4 servings:
– 4 cups full-fat Persian or Greek yogurt
– 3 large egg yolks
– 4 cups cooked and shredded lamb neck
– 5 tablespoons sugar or honey
– 2 teaspoons crushed saffron brewed in 4 tablespoons hot water
– 2 tablespoons rose water
– 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 1:
Begin by slow-cooking the lamb neck with onion, pepper, and cinnamon. You can use a pressure cooker to reduce the time. Then you need to shred and smash the lamb necks until it gets a pasty texture. You can use a mixer or a grinder too.
Step 2:
Smoothing the yogurt in a large bowl and blend thoroughly with the egg yolks to prevent lumps. Pour this mixture into a heavy-bottomed cooking pot. Warm the yogurt mixture on a low flame, stirring constantly to ensure it does not curdle. Maintaining a gentle simmer is crucial to achieve the desired texture without boiling.
Step 3:
Once the yogurt mixture is warm and begins to thicken take it off the heat, add the pasty lamb neck, the saffron infusion, and rosewater, stirring continuously.
Step 4:
Decorate each serving bowl with nuts and dried fruits. Put it in the fridge for at least 3 hours or overnight to make it cold and get a pudding texture.
Serving Suggestions:
Traditionally, serve Khoresht Mast cold, either as an appetizer or a light main course, with no rice or bread.
Vegetarian Khoresht Mast:
To cater to vegetarian preferences, substitute the lamb with cooked and smashed soybeans and a greater quantity of nuts and dried fruits.
