Goor-e Mast (گورِ ماست) — Persian Sweet Yogurt and Bread Soup

• 800 mlWhole milk (preferably not ultra-high temperature (UHT) for best flavor)
• 500 gSweetened yogurt (thick, lightly sweet; if using plain yogurt, see substitutions)
• 35 gGranulated sugar (about 3 tablespoons; adjust to taste after heating)
• 2 gKosher salt (about 1/4 teaspoon; balances sweetness)
• 1 gGround cardamom (about 1/2 teaspoon)
• 5 mlRose water (about 1 teaspoon; optional but traditional in many homes)
• 160 gDay-old white bread, crusts removed (torn into 2 cm pieces; brioche or sandwich bread works well)
• 15 gUnsalted butter (for richness and a smoother mouthfeel)

Instructions

1. 1

   Warm the dairy base: In a medium saucepan, add the milk, sugar, salt, and ground cardamom. Heat over medium-low, stirring every 30 seconds, until steaming and the sugar fully dissolves, 6–8 minutes. Do not boil; keep it below a gentle simmer (about 70–80°C / 158–176°F) to prevent scorching.

2. 2

   Temper the yogurt to keep it smooth: Place the sweetened yogurt in a mixing bowl. Slowly whisk in 120 ml (1/2 cup) of the hot milk mixture, a little at a time, until the yogurt loosens and becomes pourable, 1–2 minutes. This gradual warming reduces the chance of curdling when it returns to the pot.

3. 3

   Combine and gently thicken: Lower the heat to low. Pour the tempered yogurt back into the saucepan while whisking continuously. Cook for 3 minutes, stirring constantly, keeping the mixture hot but not boiling. Add the butter and stir until fully melted, about 30–45 seconds, for a glossy, creamy texture.

4. 4

   Add bread and soften: Add the torn bread pieces to the pot. Stir gently so all bread is submerged. Cook on low heat for 4–6 minutes, stirring every 30–45 seconds, until the bread turns very soft and the soup thickens to a spoonable consistency. If it becomes too thick, thin with 30–60 ml warm milk.

5. 5

   Finish and serve: Turn off the heat and stir in the rose water (if using). Let the soup stand for 3 minutes; it will thicken slightly as the bread hydrates. Taste and adjust sweetness with an extra 5–10 g sugar if needed. Serve warm in bowls, ideally at about 55–60°C / 131–140°F.