By aashpazi.com
INGREDIENTS:
- 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
PREPARATIONS:
- Soak the zafran (saffron) in boiling water for 30 minutes.
- Boil 3-4 Cups of water.
DIRECTIONS:
- Place the beef in a pot. Cut the onion in half and put it in the pot.
- Add turmeric and pour in boiling water until it covers the beef, cover the pot with a lid.
- Simmer the pot over low heat for 45 minutes (until beef is fully cooked).
- Shred and mash the beef with a hand blender.
- Beat the egg yolk in a pot.
- Add the sugar (1/2 cup) to the pot and stir.
- Add 5 tbsp of plain yogurt (Add more yogurt if the mixture is still thick) and blend thoroughly until well mixed.
- Heat the pot over low heat and keep stirring.
- Continue stirring until the mixture becomes creamy.
- Add the mashed beef to the pot and continue stirring until well mixed.
- Add the saffron to the pot and continue stirring until well blended.
- Leave the mixture at room temperature until it cools down then place it in the refrigerator.
- Serve cold. Decorate with pistachios and dried barberries.
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