Khoresht Mast Recipe: Globally Recognized Persian Yogurt Stew

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khoresht mast recipe
khoresht mast recipe

Khoresht Mast, or Persian Yogurt Stew, is one of the oldest and most delicious traditional dishes of Iran. Along with Beryani, it is a symbol of Isfahan’s cuisine and cultural heritage. In 2024, Khoresht Mast was officially recognized as a globally significant culinary heritage dish. This recognition highlights its cultural and historical importance, making it one of Iran’s proudest culinary treasures.

Khoresht Mast is made with a unique combination of lamb neck meat, yogurt, rose water, sugar, and brewed saffron.

This traditional Iranian dish has a soft, pudding-like texture and is beautifully decorated with barberries and pistachio slices, making it a stunning centerpiece for any table. If you are a fan of sweet and savory flavors, this authentic Isfahani stew is a must-try.

For: 4 people

Preparation time:30 minutes

Cooking time:1 hours 45 minutes

How to make khoresht mast

Khoresht Mast Ingredients:

Sheep neck meat 1.8 pond
Yogurt abstract  3 cups
Sugar  as needed
Brewed saffron 1 full teaspoon
Onion 1 pcs
Bay leaves 2 pcs
Salt  as needed
Black pepper  as needed
Garlic  as needed
Turmeric  as needed

Khoresht Mast Recipe:

1. Cooking meat

Cooking meat for khoresh mast

First, put 800 grams of meat in a suitable pot with 1 chopped onion, 2 bay leaves, salt, black pepper, turmeric, and garlic in the necessary amount and water to cover the meat completely and put it on the heat.

2. Grinding the meat

Grinding the meat

Shred the cooked meat in a suitable container, put it on a suitable workboard, and rub it with the palm of your hand for 40 minutes until the meat is completely crushed and uniform.

3. Seasoning yogurt

adding suger to yogurt

Add 3 cups of yogurt and 5 tablespoons of sugar in a suitable container and mix until the sugar is completely dissolved (approximately 10 minutes). Then add a teaspoon of boiled saffron and mix until the yogurt Is completely yellow.

adding saffron to yogurt

4. Mix meat with yogurt

mix meat and yogurt

Then, we add the meat to the saffron yogurt and mix until it dissolves well and becomes elastic. We pour the prepared yogurt stew into the refrigerator for 3 to 4 hours.

5. Serving yogurt stew

 

yogurt stew is ready

After resting for a few hours, take it out of the refrigerator and pour it into a serving dish. you can decorate it with barberry and pistachio slices to make it more beautiful.

Serving yogurt stew

What is Khoresht Mast?

What is khoresht mast

 

Khoresht Mast, along with Gaz and Beryani from Isfahan, has been nationally registered as cultural heritage. Last year, Gaz of Isfahan received an international geographical indication from the World Intellectual Property Organization (WIPO), a specialized agency under UNESCO.

Khoresht Mast is made with strained yogurt, lamb neck meat, saffron, and sugar. It sometimes includes slivered almonds, walnuts, or a touch of rose water for added flavor.

In the past, Khoresht Mast was a royal main course. Today, it is served as a cold appetizer, garnished with barberries or pistachio nuts.

How to serve Khoresht E Mast?

what is serve with khoresht mast

Khoresht mast is served with Sangak Bread or Lavash Bread. Along with this stew is served sabzi khordan and Persian doogh. The amount of meat cooked depends on the heat, the pot, and your meat.

The amount of meat and yogurt depends on your taste, but this stew should be tight enough. The amount of sugar depends on your taste; you can taste and add.

Honey can be used instead of sugar. Sweet yogurt stew can be served as an appetizer, side dish, dessert, or main dish, according to your taste. It is not sour at all and has a mild, sweet taste.

Many children do not enjoy meat, but they like yogurt. Iranian yogurt stew, which has many vitamins and proteins, can be a good option.

It is better not to use an electric meat grinder to mince meat. Using an electric meat grinder will destroy the most important property of this stew, which is the elasticity of this dessert.

Make khoresht mast with chicken

If you have a contraindication to red meat or do not find the combination of red meat with yogurt and sugar interesting, you can prepare this stew with chicken meat. 400 grams of chicken meat is enough for four people, and the cooking steps are the same.

Notes :

  • To cook meat, you can only use salt and bay leaves. We used spices here to remove the smell completely.
  • After shredding the meat, if you need more time, you can pound it with a meat grinder and then rub it, but if you want it to be stretchy, use the meat grinder sparingly.
  • Use rose water, walnuts, or cardamom in your stew.
  • You should not feel the meat under your teeth in this dish.
  • Authentic Persian lamb and yogurt are eaten cold.
  • Beryani and Kaleh joosh are other famous dishes of Isfahan that are related to this stew.
  • You can decorate this dessert with barberry, which gives it a different look. Different types of dried flowers, such as roses, can also be suitable for decoration.
  • Neck meat is used to prepare authentic khoresht mast, but if you are a vegetarian, you can omit the meat. This meatless dessert is still delicious.
  • To make the stew stretchy, we must beat the meat completely and knead it well by hand.
  • The more you pound the meat, the more elastic your stew will be.
  • Instead of neck meat, you can use other parts of the lamb.
  • You can add a little cream to the Isfahan yogurt stew if you use condensed yogurt.
  • Loose and low-fat yogurt will make your stew lack consistency and become loose.
  • Use a container that is not made of zinc to beat the meat.
  • To serve the Persian yogurt stew better, it is better to prepare it 24 hours before setting it well.
  • Your yogurt stew may loosen if you don’t pound the meat enough.

notes for khoresht mast

conclusion


Khoresht mast or Iranian yogurt stew is not only an Iranian delicacy but is now a registered international dish.

The combination of lamb neck, saffron, rose water, and yogurt creates an unforgettable taste and a special experience of traditional Iranian cuisine.

If you are planning to travel to Iran, be sure to visit the city of Isfahan and its tourist attractions and try the famous Isfahan yogurt stew.

FAQ :

1. Which kind of meat is used in khoresht mast?

The main recipe of Persian yogurt stew uses sheep neck meat, but you can also use chicken or turkey meat to make this aromatic and tasty appetizer.

Of course, Indians also have a type of yogurt stew which, instead of having the flavor of rose water and saffron like Saffron yogurt stew, is more spicy and peppery with salt seasoning.

2. What is served with khoresh mast?

With Persian yogurt stew is served zeytoon parvardeh, nan sangak, salad shirazi and Persian doogh.

 4. Can Khorest mast be served as the main dish?

Due to its high nutritional value and ingredients such as yogurt and saffron, this stew can be used as both a main dish and a dessert.

5. Why is the global recognition of Khoresht Mast significant?

This recognition highlights the cultural and historical value of the dish, placing it among the world’s most unique and treasured foods.

6. How is Khoresht mast served?

This Persian stew is served cold and decorated with pistachio slices or barberry and served with Iranian bread.

7. Is it possible to make Persian yogurt stew with chicken?

Yes, if you cannot eat red meat for any reason, you can use chicken meat in this stew instead.

8. What tips should be followed to make the yogurt stew stretch?

The meat of the neck must be completely pounded crushed and kneaded by hand several times to finally have the elastic stew.

 

Make this great Persian stew today!

Get started now and surprise your family with a unique Iranian dish! Made with yogurt, saffron, and a blend of delightful flavors, Khoresht Mast offers a taste unlike any other. This authentic Persian dessert is not only delicious but also a wonderful way to explore Iranian culinary traditions.

We’d love to hear about your experience with this dish! Did its unique combination of sweetness and savory notes surprise you? Share your thoughts about the taste, texture, and presentation in the comments below.

If you enjoyed this recipe, don’t forget to share it with your friends on social media and let them join in on the adventure of trying this globally recognized Persian delight!

Chef Haghighi
Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.I have the experience of successfully launching more than 20 restaurants and fast food in USA and Turkey. I have opened all kinds of traditional restaurants and fast food in Iranian and Turkish style.
You can contact me for advice on equipping restaurants and fast food
In the shortest possible time and for free, I will provide you with advice on buying fast food equipment and setting up a fast food restaurant.

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