Yoghurt stew is a traditional Iranian meal commonly cooked in the central Iranian province of Isfahan.
It is called a “stew,” but, in fact, is served as a dessert and an hors d’oeuvre. The yoghurt stew tastes sweet and is very delicious.
Ingredients
Lamb neck meat: 200gr
Sugar: half a cupful
Onions: 1 onion
Full-fat yoghurt: 3 cupfuls
Yolk: 3 yolks
Brewed saffron: 1 tablespoonful
Rose water: 1 tablespoonful
Sliced almond: 1 tablespoonful
Walnut: 1 tablespoonful
Salt, turmeric, pepper: as much as needed
Recipe:
Mix the yolk with sugar and yoghurt. Put the mixture in a medium-sized casserole. Put it on medium-temperature fire until the yoghurt begins to boil. Now add the mashed meat and mix the whole thing.
After a while, add salt, walnut, minced almond, saffron and rose water. After a few minutes remove the casserole from the oven and put the stew in a dish. You had better put it in the fridge for 24 hours until it cools down. This stew is served cold.
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