Entree: Iran – Mazandaran – Khoresht Mast (Creamy Persian yogurt stew of lamb scented with saffron and lightly sweetened)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, cut into 1–1.5 inch (2.5–3.8 cm) pieces
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 2 tbsp (30 ml) vegetable oil or melted butter
- 1 tsp (2 g) ground turmeric
- 1 1/2 cups (360 ml) water or light stock
- 2 cups (480 g) plain full-fat yogurt, well whisked
- 2 egg yolks
- 1/4 cup (50 g) granulated sugar (adjust to taste)
- Pinch saffron dissolved in 1 tbsp (15 ml) hot water
- 1/4 cup (30 g) slivered toasted almonds or pistachios, for garnish
- 2 tbsp (16 g) dried barberries (zereshk), rinsed and drained (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. Season lamb lightly with salt and pepper. In a heavy pot or Dutch oven heat oil over medium heat and brown the lamb pieces in batches until well seared; remove and set aside.
2. In the same pot add sliced onion and cook over medium heat until golden and softened, about 8–10 minutes. Stir in turmeric and cook 30 seconds.
3. Return lamb to the pot, add 1 1/2 cups (360 ml) water or stock, bring to a simmer, cover partially, and cook gently until lamb is very tender, about 1 to 1 1/4 hours. Add water if needed to keep meat partially submerged.
4. When lamb is tender, remove meat pieces and keep warm. Reduce the cooking liquid over medium-high heat until about 1/2–3/4 cup (120–180 ml) remains and is flavorful.
5. In a bowl whisk together yogurt and egg yolks until smooth. Temper the yogurt mixture by whisking in 1/3 cup (80 ml) of the hot reduced broth a little at a time, then slowly stir the warmed tempered yogurt back into the pot with the remaining reduced broth over very low heat.
6. Add the lamb pieces back to the pot, stir gently, and heat on the lowest setting for 8–12 minutes more, stirring frequently and keeping the mixture below a simmer so the yogurt does not curdle. Stir in dissolved saffron and sugar, tasting and adjusting sweetness and salt.
7. Meanwhile, in a small skillet toast slivered nuts until fragrant and lightly golden; briefly sauté barberries in a drop of butter if using.
8. Transfer khoresht mast to a serving dish, sprinkle with toasted nuts and barberries, and serve warm with steamed Persian rice.