Name: Yogurt Khoresh (Khoresh-e mast)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: ½ teaspoon freshly ground pepper; 2 bay leaves; 1 green bird chili, finely chopped, or ½ teaspoon red pepper flakes; ¼ cup (40 g) raisins; 1 cup (170 g) whole raw almonds; 2 tablespoons grape molasses; 1 cup (150 g) barberries, cleaned (zereshk)*; 1 cup (85 g) basil leaves; 4 tablespoons oil; ½ teaspoon turmeric; 2 teaspoons ground cumin; 2 pounds (900 g) boneless chicken thigh or leg of lamb, cut into 3-inch/7.5cm pieces; 4 tablespoons oil, butter, or ghee*; 3 tablespoons seedless raisins; ¼ cup (40 g) raw almonds; ½ teaspoon ground cloves; 2 small tomatoes, peeled and chopped; 1 stalk celery, finely chopped; 2 teaspoons ground coriander; 1 teaspoon sea salt; 1½ cups (360 g) whole plain yogurt; 2 teaspoons ground cardamom; 2 tablespoons fresh lime juice; ½ teaspoon cinnamon; 2 cloves garlic, peeled and chopped; 1 onion, peeled and thinly sliced; 1-inch/2.5 cm fresh ginger, peeled and chopped

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Garnish

4 tablespoons oil
1 cup (170 g) whole raw almonds

Method

To make the garnish: In a wide skillet, heat 2 tablespoons oil over medium heat until hot. Add the almonds and stir-fry for about 1 minute until slightly browned. Add raisins, give it a stir, and transfer to a small serving bowl. In the same skillet, combine the barberries, 2 tablespoons oil, 2 tablespoons water, and 2 tablespoons grape molasses, and stir-fry for 4 minut