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.
In the heart of Iran's Kerman desert lies an eerie orchard where trees bear stones…
Iran's nuclear chief announced on Friday that the country has achieved three major nuclear milestones…
Iran's non-oil trade with Saudi Arabia skyrocketed by an unprecedented 6,483% in the past 12…
The Iranian Foreign Ministry stated that upcoming diplomatic talks on Saturday over Iran’s nuclear program…
Ali Shamkhani, political advisor to the Leader of Iran's Islamic Revolution, warned that the persistence…
The endeavours of the British- and French-led "coalition of the willing" to provide security guarantees…