Saffroned Yogurt + Lamb Neck Braise with Barberries

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


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      3 hr 30

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

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.