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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

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