Khoresht Mast Esfahani (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.

Similar Articles to This Post




Persian Saffron Ice Cream


Vegan Fesenjan


Tas Kabab