Khoresht Mast (خورشت ماست) — Isfahan-Style Yogurt Stew

• 600 gStrained yogurt (thick Greek-style) (full-fat for best texture)
• 90 gGranulated sugar (adjust to taste; this dish is traditionally lightly sweet)
• 2 largeEgg yolks (helps prevent curdling and adds richness)
• 15 mlRosewater (optional but traditional)
• 500 gChicken breast, boneless and skinless (trim excess fat)
• 200 gOnion (1 large, halved)
• 900 mlWater (for poaching; add more only if needed)
• 8 gSea salt (divided)
• 1 gBlack pepper (about 1/2 teaspoon)
• 0.3 gPersian saffron threads (about 1/2 teaspoon threads)
• 30 mlHot water (to bloom saffron)
• 40 gSlivered almonds (lightly toasted)
• 4 gDried bitter orange peel (optional alternative to almonds; soak and blanch to reduce bitterness)
• 1 gGround cardamom (about 1/2 teaspoon)

Instructions

1. 1

   Bloom the saffron: grind the saffron threads finely, then stir with 30 ml hot water (not boiling, about 80–90°C / 176–194°F). Cover and steep 15 minutes to fully extract color and aroma. Meanwhile, set the strained yogurt on the counter to lose its chill for 20–30 minutes so it blends smoothly later.

2. 2

   Poach the chicken: place chicken breast, halved onion, 900 ml water, 6 g sea salt, and black pepper in a pot. Bring to a gentle simmer over medium heat, then reduce to low and cover. Cook 18–22 minutes, keeping the liquid below a boil, until the thickest part reaches 74°C / 165°F.

3. 3

   Rest and shred: transfer chicken to a plate and rest 10 minutes, then shred very finely using two forks (or pulse briefly in a food processor for a fluffy texture). Strain the poaching liquid; measure 180 ml and reserve it to adjust consistency. Discard the onion and remaining broth or save for another use.

4. 4

   Prepare the yogurt base: in a bowl, whisk egg yolks with the sugar for 1 minute until slightly lighter. Add the strained yogurt and whisk until completely smooth, 45–60 seconds. Whisk in the bloomed saffron (all of it), cardamom, and rosewater. The mixture should look evenly golden with no streaks.

5. 5

   Cook gently to thicken: pour the yogurt mixture into a heavy saucepan. Set over low heat and stir constantly with a silicone spatula, scraping the bottom and corners. Cook 12–18 minutes, keeping the temperature around 70–75°C / 158–167°F (do not boil), until it becomes glossy and slightly thicker than custard.

6. 6

   Add chicken and balance texture: stir in the shredded chicken and cook 5–7 minutes on low, stirring often, until the chicken is fully coated and warmed through. If it becomes too thick, add reserved poaching liquid 1 tablespoon (15 ml) at a time, up to 120 ml, until spoonable and silky.

7. 7

   Finish and chill: taste and add the remaining 2 g sea salt if needed. Remove from heat and cool 20 minutes, stirring every 5 minutes to keep it smooth. Transfer to a shallow dish, cover, and refrigerate at least 2 hours (or overnight). Serve cool or lightly chilled for the classic banquet-style presentation.

8. 8

   Garnish and serve: toast slivered almonds in a dry pan over medium heat for 3–4 minutes until pale golden, then cool. If using dried bitter orange peel instead, soak in warm water 20 minutes, drain, then blanch in simmering water 2 minutes and drain well. Sprinkle garnish on top just before serving.