"Khoresht-e mast" (yogurt stew) is a traditional dish in
Isfahan. Unlike other stews despite its name, it is not served as a main dish and with rice; Since it is more of a sweet pudding it is usually served as a side dish or dessert.
The dish is made with yogurt, lamb/mutton or chicken,
Saffron, sugar and orange zest. Iranians either put the orange zest in water for one week or longer or boil them for few minutes so the orange peels become sweet and ready for use.
People in
Iran make a lot of delicate dishes and
Jam with fruit rinds. This dish often accompanies celebrations and weddings.
Khoresh-e Mast (Yogurt stew)
olive oil
3 boneless, skinless chicken thighs (about 12 oz. total), cut into bite-sized pieces
3/4 c. onion, diced
1 large stalk celery, diced
1/4 tsp.
salt
1/2 tsp. black pepper
1 Tbsp. curry powder
2 tsp. flour
1 Tbsp. lime juice
1 c. nonfat yogurt
1 1/2 tsp. cornstarch dissolved in 2 Tbsp. canola oil
Heat some olive oil in a medium-sized non-stick pan and saute chicken, onion and celery for about 10 minutes over
...see more medium heat.
Add salt pepper, curry powder and flour, and stir together while cooking for a minute. Then add lime juice, mix well and reduce heat to a low simmer.
Cover and let simmer for about 1 hour, stirring occasionally.
Measure the yogurt into a small bowl, add 1/4 tsp. salt and the cornstarch dissolved in oil. Mix well. Adding the cornstarch/oil mixture is supposed to prevent the yogurt from curdling when it is heated (the recipe suggests that an egg may be substituted to mix into the yogurt, but I haven’t tried that).
After the hour, add the yogurt mixture to the chicken off the heat and mix gently. Continue to heat over very low heat for about 5 minutes, while stirring.
Don’t let it come to a boil. Add more salt and pepper to taste, if needed. Serve over basmati rice, and garnish with Almonds and Raisins.
Reference:
http://en.wikipedia.org/wiki/Isfahan
http://savortheworld.net/2011/03/02/khoresh-e-mast/
