Khoresht mast

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.