Khoresht Mast with Saffron and Rose Petals

Ingredients

• 500g (1.1 lb) lamb or beef, cut into cubes 500g (1.1 lb) lamb or beef, cut into cubes
• 2 cups (470ml) plain yogurt 2 cups (470ml) plain yogurt
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• A pinch of saffron threads, soaked in 2 tablespoons of hot water A pinch of saffron threads, soaked in 2 tablespoons of hot water
• 1 tablespoon rose petals, dried or fresh 1 tablespoon rose petals, dried or fresh
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or mint leaves for garnish Fresh parsley or mint leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the meat cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the turmeric, cinnamon, and cardamom, and cook for another minute to release their flavors.
4. 4.
   Pour in the yogurt and mix well. Reduce the heat to low and let the mixture simmer for about 1 hour, or until the meat is tender.
5. 5.
   Add the saffron water and rose petals to the pot, and season with salt and pepper to taste. Simmer for an additional 10 minutes.
6. 6.
   Serve the Khoresht Mast hot, garnished with fresh parsley or mint leaves. It pairs perfectly with fragrant basmati rice.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron, soak the threads in hot water for at least 10 minutes before adding them to the dish.
• Rose petals — If using dried rose petals, crush them slightly before adding to the Khoresht Mast to release their aroma. If using fresh rose petals, make sure they are pesticide-free and thoroughly washed.

Tips & Tricks

• For a richer flavor, marinate the meat in yogurt, turmeric, and garlic for a few hours before cooking.
• If you prefer a thicker consistency, you can add a tablespoon of flour or cornstarch to the yogurt before mixing it with the meat.
• Adjust the amount of saffron according to your preference for color and flavor intensity.
• Serve Khoresht Mast with a side of crispy lavash bread or naan for a delightful contrast in textures.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and become even more delicious.

Serving advice

Khoresht Mast is traditionally served as a main course alongside fragrant basmati rice. The creamy and aromatic dish pairs well with a fresh salad or pickled vegetables on the side.

Presentation advice

To enhance the visual appeal of Khoresht Mast, garnish it with a sprinkle of saffron threads and a few rose petals. Serve it in a decorative bowl or on a platter, and accompany it with a sprig of fresh herbs for an elegant touch.