Persian food, Persian Recipes, Aashpazi
Khoresht mast esfahani recipe, beef yogurt dessert recipe, dessert, persian food


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



Khoresht Mast (Khoresht: Stew, Mast: yogurt). Main ingredient, yogurt, is loaded with vitamins and is shown to be a fat burner. Yogurt can boost immunity and can lower the risk of colon cancer. 4.4 ounces (126 grams) of Khoresht mast has 245 calories. It contains high level of selenium.

nutritional facts

Serving Size 126g
Amount Per Serving
Calories 245  Calories from fat 38
Daily Value*
Total Fat 4.2g6%
Saturated Fat 1.7g  9%
Cholesterol 105mg35%
Sodium 47mg2%
Total Carbohydrates 37.5g13%
Sugars 36.1g
Protein 14.1g

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