Khoresh-e Mast (خورش ماست) — Persian Saffron Yogurt Chicken Stew

• 900 gChicken thighs, bone-in, skinless (about 6 thighs)
• 10 gFine sea salt (divided)
• 2 gBlack pepper, freshly ground (about 1 tsp)
• 720 mlWater (for simmering; add more only if needed)
• 300 gYellow onions (thinly sliced)
• 45 mlNeutral oil (sunflower or canola) (3 tbsp)
• 500 gStrained yogurt (Greek-style), full-fat (at room temperature)
• 2Egg yolks (helps prevent curdling)
• 0.25 gSaffron threads (about 1/2 tsp loosely packed)
• 30 mlHot water (for blooming saffron (about 2 tbsp))
• 4 gOrange zest (about 2 tsp, finely grated; avoid white pith)

Instructions

1. 1

   Bloom the saffron: lightly crush the saffron threads with the back of a spoon, then pour over 30 ml hot water (about 80–90°C / 175–195°F). Cover and steep 15 minutes until deeply colored. Meanwhile, set yogurt on the counter for 30 minutes so it warms; cold yogurt is more likely to split.

2. 2

   Season the chicken with 6 g salt (about 1 tsp) and all the black pepper. In a heavy pot over medium-high heat, warm 15 ml of the oil for 1 minute. Add chicken and sear 4–5 minutes per side until lightly golden; do this in batches if needed to avoid steaming. Transfer chicken to a plate.

3. 3

   Reduce heat to medium. Add the remaining 30 ml oil, then the sliced onions. Fry 12–18 minutes, stirring often, until evenly deep golden and sweet-smelling (not burnt). If onions brown too fast, lower heat and add 1–2 tbsp water to slow caramelization. This fried onion base is key to the stew’s richness.

4. 4

   Return chicken to the pot and add 720 ml water. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 40–45 minutes until the chicken is tender and the broth is flavorful. Skim any foam in the first 10 minutes for a cleaner sauce. Turn off heat and rest 5 minutes.

5. 5

   Temper the yogurt to prevent curdling: whisk the yogurt with egg yolks until smooth. Ladle in 120 ml hot broth (about 1/2 cup) very slowly while whisking constantly, then add another 120 ml broth the same way. This gradually raises the yogurt’s temperature so it stays velvety when added to the pot.

6. 6

   Set the pot over low heat. Pour in the tempered yogurt mixture and stir gently until fully combined. Add the bloomed saffron (all liquid) and orange zest. Keep the stew just below a simmer (about 75–85°C / 167–185°F) for 12–15 minutes, stirring frequently; do not boil or the yogurt may split.

7. 7

   Taste and adjust with the remaining 4 g salt (about 3/4 tsp) as needed. If the stew is too thick, loosen with 30–60 ml hot water; if too thin, cook uncovered on very low heat 5–8 minutes, stirring. Serve hot, spooning the saffron yogurt sauce over the chicken for a glossy finish.