Khoresh Mast-o Tokhme Morgh (خورش ماست و تخم مرغ) — Persian Saffron Yogurt and Egg Curry

• 600 gFull-fat plain yogurt (not Greek; 3–4% fat, room temperature)
• 3 largeEgg yolks (room temperature)
• 0.25 tspGround saffron (finely ground)
• 30 mlHot water (for blooming saffron)
• 0.5 tspGround cardamom
• 0.13 tspGround cloves
• 0.5 tspGround cinnamon
• 1 tspGround coriander seeds
• 0.5 tspRed pepper flakes (or mild chili flakes; adjust to taste)
• 1.25 tspFine sea salt (plus more to taste)
• 250 gOnion (thinly sliced (about 1 large))
• 30 mlNeutral cooking oil (such as sunflower or canola)
• 240 mlWater (warm, to loosen sauce as needed)
• 4 largeWhole eggs (room temperature)

Instructions

1. 1

   Bloom the saffron: place the ground saffron in a small bowl and pour over 30 ml hot water (about 80–90°C / 175–195°F). Stir, cover, and let stand 10 minutes so the color and aroma fully develop. Keep the yogurt and eggs at room temperature to reduce curdling risk.

2. 2

   Prepare the yogurt base: in a bowl, whisk the yogurt until completely smooth, 30–45 seconds. Whisk in the egg yolks one at a time until glossy. Add the bloomed saffron (all liquid), then whisk in cardamom, cloves, cinnamon, ground coriander, red pepper flakes, and salt until evenly dispersed.

3. 3

   Cook the onions: heat the oil in a wide, heavy pot over medium heat. Add the sliced onion and cook 12–15 minutes, stirring often, until soft and golden with lightly browned edges. Lower the heat if the onions darken too quickly; slow caramelization keeps the stew sweet and balanced.

4. 4

   Temper and warm the sauce gently: reduce heat to low. Add 120 ml of the warm water to the onions and stir, scraping up any fond. Add the yogurt mixture gradually, 2–3 ladlefuls at a time, stirring constantly. Keep the pot at a bare simmer (about 75–85°C / 165–185°F); do not let it boil.

5. 5

   Thicken without splitting: cook the stew on very low heat for 10–12 minutes, stirring every minute, until slightly thickened and silky. If it becomes too thick, add the remaining 120 ml water in small splashes. The surface should show gentle steam and occasional tiny bubbles, never a rolling boil.

6. 6

   Set the eggs: with a spoon, make 4 shallow wells in the sauce. Crack one whole egg into each well. Cover and cook on low for 6–9 minutes, until whites are set and yolks are still slightly soft (or 10–12 minutes for firmer yolks). Turn off heat and rest covered 5 minutes.

7. 7

   Final seasoning and serving: taste the sauce and adjust salt and red pepper flakes if needed. Serve hot, spooning saffron yogurt sauce over each egg. For the cleanest presentation, lift eggs with a slotted spoon and place on rice, then ladle sauce around them to keep the yolks intact.