Home Iranian Food Khoresht Mast Esfahani

Khoresht Mast Esfahani

2 min read

  “Beef Yogurt”
•    1/4 lb (113g) Beef Neck
•    5 Tbsp Plain Yogurt
•    1/4 Tsp Saffron
•    1 Small Onion
•    Turmeric
•    1 Egg Yolk
•    1/2 Cup Sugar

1- Soak the zafran (saffron) in boiling water for 30 minutes.
2- Boil 3-4 Cups of water.

1- Place the beef in a pot. Cut the onion in half and put it in the pot.
2- Add turmeric and pour in boiling water until it covers the beef, cover the pot with a lid.
3- Simmer the pot over low heat for 45 minutes (until beef is fully cooked).
4- Shred and mash the beef with a hand blender.
5- Beat the egg yolk in a pot.
6- Add the sugar (1/2 cup) to the pot and stir.
7- Add 5 tbsp of plain yogurt (Add more yogurt if the mixture is still thick) and blend thoroughly until well mixed.
8- Heat the pot over low heat and keep stirring.
9- Continue stirring until the mixture becomes creamy.
10- Add the mashed beef to the pot and continue stirring until well mixed.
11- Add the saffron to the pot and continue stirring until well blended.
12- Leave the mixture at room temperature until it cools down then place it in the refrigerator.
13- Serve cold. Decorate with pistachios and dried barberries.

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