Isfahan-Style Saffron Yogurt Stew with Chicken (Khoresht-e Mast)
"**Origin & History**: Khoresht-e Mast is a jewel of Isfahan’s courtly cuisine, emerging from the Safavid era when yogurt-based dishes signaled refinement rather than rusticity. Unlike many Persian stews built on herbs or tomatoes, this preparation elevates strained yogurt to a silken sauce, perfumed with saffron—an ingredient long prized in central Iran. Historically served at banquets, it bridged savory and sweet sensibilities, reflecting Isfahan’s taste for balance and elegance. **Comparison & Differentiation (Why This Version?)**: Compared to broader Persian stews like ghormeh sabzi or fesenjan, this Isfahan style is pale, gentle, and dairy-forward. This premium version insists on thoroughly drained yogurt and patient heat control, preventing curdling and preserving a custard-like texture. The use of slivered almonds or bitter orange peel introduces a subtle aromatic bitterness—distinct from sweeter modern adaptations—while saffron remains the dominant note rather than spices. **Sensory Experience & Pro Tips**: The finished stew is velvety and warm, releasing saffron’s honeyed aroma with each spoonful. The yogurt coats the palate softly, while tender chicken provides quiet structure. Serve warm, not hot, over the chicken, alongside plain rice to let its delicacy shine."
Health Benefits
Instructions
Simmer the chicken with fried onions, salt, and water over medium-low heat until tender and the liquid is mostly reduced.
Add saffron, black pepper, and almonds or bitter orange peel; gently simmer and adjust seasoning.
Remove and portion the chicken; reduce heat to very low.
Whisk the drained yogurt until completely smooth, then slowly stir into the pot without allowing it to boil.
Arrange chicken on a platter and spoon the warm yogurt stew over the top; serve immediately.