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Khoresht mast

From Wikipedia, the free encyclopedia
Khoresht mast
Place of origin Iran
Region or stateIsfahan
Main ingredientslamb neck,[1] egg, saffron,[2] yoghurt, walnuts, pistachio, almond, sugar

Khoresht mast or Khoresh mas (Persian: خورش ماست, transliterally yogurt chow) is an Iranian side dish.[3] It is served in a cold dish. Historically it is from Isfahan, Iran.[4] It was a royal court main course but now it is served as a pre course or dessert.[5]

How to Prepare Yogurt Stew (Khoresht Mast)

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Ingredients for Four People:

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Instructions:

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  1. Prepare the Base:
    • Choose a suitable pot and fill it with water. Place it on the stove to heat.
    • Peel and halve an onion, then add it to the pot.
    • Wash 250 grams of lamb neck meat thoroughly and add it to the pot.
    • Add a pinch of turmeric and bring the water to a boil. Once boiling, cover the pot and reduce the heat slightly to let the meat cook thoroughly.
  2. Cook the Meat:
    • After a few hours, check the meat. If it's fully cooked, turn off the heat.
    • Carefully remove all the bones from the meat and place the meat in another pot, preferably a copper one.
    • Mash the meat until it turns white and stretchy. This step is crucial for achieving the right consistency for the stew.
  3. Prepare the Yogurt Mixture:
    • In a suitable pot, mix 3 cups of thick yogurt with 1/2 cup of sugar. Stir the mixture well and place it on medium heat.
    • Keep stirring until bubbles form in the yogurt and it almost reaches boiling point.
  4. Combine Ingredients:
    • Once the yogurt mixture starts to boil, add the mashed meat and continue to mix.
    • When the ingredients are well combined, add 1 tablespoon of walnut kernels, 1 tablespoon of slivered almonds, 1 tablespoon of strong brewed saffron, a little rose water, and salt to taste.
  5. Optional Enhancements:
    • For a richer flavor, you can add egg yolk and cream if desired.
  6. Finalize the Stew:
    • Mix all ingredients thoroughly until smooth, then turn off the heat and set the pot aside.
    • Transfer the yogurt stew to a suitable serving dish and garnish with pistachio slivers and barberries.
    • Let the yogurt stew rest in the refrigerator for about twelve hours before serving.[6]

References

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  1. ^ "Khoresht mast | Traditional Dessert From Isfahan | TasteAtlas". www.tasteatlas.com. Archived from the original on 2020-12-11. Retrieved 2021-01-28.
  2. ^ Hami (2020-11-21). "Khoresh Mast - Sweet Saffron Yogurt". I got it from my Maman. Archived from the original on 2020-11-24. Retrieved 2021-01-28.
  3. ^ "آشتی با غذای ایرانی در حاشیه جشنواره ناملموس/ معرفی غذاهای لذیذ اصفهانی- اخبار استانها تسنیم | Tasnim". خبرگزاری تسنیم | Tasnim (in Persian). Retrieved 2021-01-28.
  4. ^ "خورشت ماست پیش غذای لذیذ نصف جهان + تصاویر- اخبار استانها تسنیم | Tasnim". خبرگزاری تسنیم | Tasnim (in Persian). Archived from the original on 2021-01-28. Retrieved 2021-01-28.
  5. ^ "خورش ماست، خورشی که خورش نیست". ایسنا (in Persian). 2019-03-29. Archived from the original on 2019-03-30. Retrieved 2021-01-28.
  6. ^ "خورش ماست - دانشنامه ویکیدا". fa.wikida.ir (in Persian). Retrieved 2024-08-07.