Photograph of the finished Khoresht mast

Middle East · Thịt cừu om sữa chua Khoresht mast

Khoresht mast

3 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 3.1 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 4.4 lb
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Saffron threads Saffron threads 1.2 g
  • Photograph of Sugar Sugar 9.9 oz
  • Photograph of Onion Onion 2
  • Photograph of Pistachios Pistachios 4.9 oz
  • Photograph of Cinnamon powder Cinnamon powder 0.6 oz
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Pomegranate seeds Pomegranate seeds 7.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Simmer the lamb with onions for 90 minutes, then remove the meat and shred it, reserving the broth.
  2. 2 Hang the yogurt in a towel for 12 hours to drain off all the water; runny yogurt will not solidify into a firm mass.
  3. 3 Mix the drained yogurt with the egg yolks, sugar, and soaked saffron.
  4. 4 This is a sweet and savory dish served cold, unlike other khoresht which are braised and savory dishes served hot.
  5. 5 Mix the shredded meat and a little of the concentrated broth into the yogurt mixture.
  6. 6 Pour into molds, refrigerate for 6 hours until set, and sprinkle with pistachios, pomegranate seeds, and cinnamon when serving.

With an appliance

  • Pressure cooker 2 hr

    Replace step 1: simmer the lamb under high pressure for 35 minutes, then release the pressure naturally; the yogurt must still be left to hang for 12 hours.

Start cooking