Khoresh-e mast (خورش ماست) is a very unique regional Iranian dessert from the city of Esfahan. The dessert stands out from most known sweets due to the use of lamb as one of its main ingredients. Khoresh-e mast translates to “yogurt stew,” even though it is a sweet dish.
The origins of this dessert reportedly date back to the Qajar dynasty (1789–1925). Khoresh-e mast was originally a dish prepared primarily for the royal court and the upper classes of society. Over time, it spread among the general population and became one of the symbols of Esfahani cuisine.
The typical ingredients of khoresh-e mast include:
- Lamb – traditionally, neck meat is used, which is cooked for a long time until it falls apart into tender fibers.
- Yogurt – thick, creamy, and full-fat yogurt is the base of the dessert. Yogurt with a higher fat content is typically used.
- Saffron – for its characteristic yellow color and distinct aroma.
- Rose water – aromatic water made from rose petals.
The preparation involves slow cooking of the meat until it becomes completely tender and then shredding it into fine fibers, which are then mixed with sweet, saffron-flavored yogurt. The dessert is served cold, often garnished with walnuts and barberries.
Even though lamb is used in this dessert, the result is very delicate and delicious. The meat is finely shredded and subtly integrated into the overall flavor. However, the texture is slightly “stretchy,” similar to chewing gum.
Khoresh-e mast is exceptional primarily because of its unconventional use of meat in a dessert. In Esfahan, it is a very well-known dish. Whenever I spoke with locals, they always asked if I had tried khoresh-e mast. Meat-based desserts are quite rare in world cuisine, and I can only think of two others:
- Tavuk göğsü – a Turkish dessert that includes finely shredded chicken, milk, sugar, and flour.
- Mince meat pie – a traditional British Christmas dessert that, in its original historical recipes, contained beef or suet mixed with dried fruit, spices, and alcohol. In modern versions, meat is rarely used, although the name has remained.
Khoresh-e mast is one of the Esfahani specialties you must try. I bought it directly from a specialized producer. One large portion (about 600–700 g) cost me 2,100,000 IRR (2.40 EUR). It is very commonly found in restaurants serving another Esfahani specialty – beryani.
Bon appétit!
