Persian Yogurt and Egg Curry with Saffron (Khoresh Masto Tokhme Morgh)

Heat the cooking oil in a heavy-bottomed pot over medium heat. Add the sliced onions and sauté gently until soft and evenly golden, taking care not to let them brown or burn.

In a mixing bowl, whisk the egg yolks until smooth. Add the saffron, cardamom, cloves, cinnamon, coriander, salt, and red pepper, mixing until well combined. Gradually stir this spice mixture into the yogurt to create a smooth, aromatic base.

Reduce the heat to medium-low and slowly add the yogurt mixture to the onions, stirring continuously. This steady stirring helps prevent the yogurt from curdling and ensures a silky texture.

Once the mixture reaches a gentle simmer, lower the heat and cook uncovered, stirring occasionally, until excess moisture evaporates and the sauce thickens to a creamy consistency.

Meanwhile, place the whole eggs in a saucepan of water and boil for about 15 minutes until fully cooked. Transfer immediately to cold water, then peel and slice each egg in half lengthwise.

When a light sheen of oil appears on the surface of the yogurt sauce, gently nestle the halved eggs into the pot. Simmer for a few minutes, just until the eggs are heated through.

Transfer the curry to a serving dish and serve warm, traditionally accompanied by flatbread or steamed rice.