Khoresht-e Mast (خورش ماست) — Isfahan-Style Saffron Yogurt Stew

• 900 gStrained yogurt (thick Greek-style, full-fat) (Cold; if using regular yogurt, strain 4–6 hours to reach very thick texture)
• 45 gGranulated sugar (Adjust only after chilling; Isfahan-style is gently sweet)
• 15 mlRosewater (Food-grade; add gradually to avoid overpowering)
• 0.3 gPersian saffron threads (Bloomed for maximum color and aroma)
• 30 mlHot water (About 80–90°C for blooming saffron)
• 500 gChicken breast, skinless boneless (Whole pieces cook more evenly; trim excess tendon)
• 220 gYellow onion (Thinly sliced)
• 600 mlWater (For poaching; keep covered to reduce evaporation)
• 8 gSea salt (Divided; start light and adjust at the end)
• 1 gBlack pepper, freshly ground (About 1/2 tsp)
• 25 gUnsalted butter (For sautéing onions and rounding flavor)
• 40 gSlivered almonds (Lightly toasted; or use bitter orange peel per substitutions)
• 0.6 gGround cardamom (About 1/4 tsp; optional but traditional in many households)

Instructions

1. 1

   Bloom the saffron: grind 0.3 g saffron threads to a powder in a small mortar. Pour 30 ml hot water (80–90°C) over it, cover, and steep 20 minutes. The liquid should turn deep orange-red; keep it warm at room temperature until needed.

2. 2

   Cook the chicken gently: in a medium pot, melt 25 g butter over medium heat. Add 220 g sliced onion and sauté 8–10 minutes until soft and translucent, not browned. Add 500 g chicken breast, 600 ml water, 6 g of the salt, and 1 g black pepper; bring to a simmer.

3. 3

   Poach until very tender: reduce heat to low, cover, and simmer 35–45 minutes, turning chicken once, until it shreds easily and the broth tastes clean and oniony. Remove chicken to a tray to cool 15 minutes. Strain the broth and reserve 120 ml for adjusting texture later.

4. 4

   Create the signature silky texture: shred the chicken finely by hand, then pound it in a mortar (or pulse briefly in a food processor) until it becomes fluffy, threadlike, and cohesive, about 6–10 minutes. The goal is a smooth, luxurious “pulled paste,” not chunky shreds.

5. 5

   Warm and stabilize the yogurt base: place 900 g strained yogurt in a heavy saucepan over very low heat. Stir constantly with a silicone spatula for 10–12 minutes until it feels slightly warm (about 45–50°C) and loosens. Do not let it simmer; overheating can cause graininess.

6. 6

   Season and perfume: whisk in 45 g sugar, the bloomed saffron (all liquid), 15 ml rosewater, and 0.6 g ground cardamom. Continue stirring over very low heat for 6–8 minutes to dissolve sugar fully. If the mixture feels too thick, add 30–60 ml reserved chicken broth.

7. 7

   Fold in chicken and finish cooking: add the pounded chicken gradually, stirring continuously so it disperses evenly without clumping. Keep the heat very low and cook 12–15 minutes, stirring every minute, until glossy and uniform. Taste, then add the remaining 2 g salt if needed.

8. 8

   Chill for the classic banquet service: transfer to a shallow dish, press plastic wrap directly on the surface, and cool 30 minutes at room temperature. Refrigerate at least 2 hours (preferably overnight) to set the texture and deepen saffron aroma. Serve cool or at room temperature, not hot.

9. 9

   Garnish and serve: toast 40 g slivered almonds in a dry pan over medium heat for 3–4 minutes until pale golden, then cool. Spoon khoresht mast into a serving bowl, level the surface, and scatter almonds on top. For a deeper golden hue, streak 1 tsp extra saffron water if desired.