Saffroned Yogurt + Lamb Neck Braise with Barberries

Name: Saffroned Yogurt + Lamb Neck Braise with Barberries (Khoresh-e Mast-e Esfahani ba Gardan-e Gusfand)
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: 1 teaspoon ground saffron threads dissolved in ¼ cup rose water; ½ cup/60 g slivered almonds; ¼ cup/30 g coarsely chopped walnuts; 1 cup/150 g dried barberries, cleaned; ¼ cup/30 g slivered pistachios; 2 tablespoons oil; 1 tablespoon sugar; 2 tablespoons orange zest; 1 teaspoon ground cinnamon; ½ teaspoon freshly ground pepper; 1 teaspoon turmeric; 1 medium onion, peeled and thinly sliced; 2 teaspoons fine sea salt; 2 lamb necks (about 2 lb/900 g) or 2 lb/900 g lamb shoulder, bone-in; ¼ cup/30 g slivered almonds; 1 tablespoon oil; ¼ cup/35 g raisins; 2 cups/480 g strained plain yogurt or labneh; Lavash bread sprigs of fresh basil

Khoresh-e Mast-e Esfahani ba Gardan-e Gusfand

Preparation info

Serves:
6

Difficulty
Complex
Ready in
3 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

I have eaten this braise in Isfahan both as a sweet, cold dessert on its own and as a stretchy, warm braise over rice/chelow. Both versions are particular to Isfahani cuisine. I prefer the warm braise, which is how I have presented it here. Using raisins for sweetening (instead of sugar) and almonds for thickening (instead of eggs) goes back to ancient Persian cuisine.

Ingredients

Asia
Iran
Isfahan
Stew

Ingredients

Method