Khoresh Mast: A Souvenir from Isfahan the Cultural Capital of Persia

In Isfahan, this Khoresht is prepared with rose and sugar, but in the Indian version, a lot of pepper and salt are used. It is interesting to know that Khoresht Mast is not the main food like other stews and is mostly served as an appetizer like all kinds of soups. With the necessary ingredients mentioned in this cooking tutorial, you can prepare Khoresht Mast for 4 people.

Choose a suitable pot and pour the mutton neck with onion and some turmeric. Add a few glasses of water and let the meat cook completely and soften. After the meat is completely cooked, take it out of the pot.

Carefully remove the bones from the meat and saute the meat. We have to keep sauteing the meat until the meat comes out. Now pour the egg yolk with sugar and yogurt in a separate pot and mix the ingredients well.

At this stage, we put the pot containing yogurt, sugar and egg yolk on the heat and let it boil with a very gentle heat. After the yogurt boils, add the neck meat to the pot.

Mix the ingredients well and then brew some salt along with walnut kernels, rose, saffron and add almond kernels to the stew pot. Let the stew sit for a few minutes, then remove from the heat and set aside.

After Khoresht Mast has cooled, transfer it to the refrigerator and let it stay in the refrigerator for a few hours to cool well, then serve. We can use almond kernels and pistachio kernels to decorate our yogurt stew. The important thing about yogurt stew is that it is served cold.

Ingredients:

• Mutton neck 300 grams
• 3 servings of high-fat yogurt
• Half a glass of sugar
• 1 onion
• 1 egg yolk
• 1 tablespoon saffron
• Walnut kernels 1 tbsp
• Almond kernels 1 tbsp
• Rose 1 tbsp
• Turmeric as needed
• Salt as needed