Name: Yogurt Khoresh (Khoresh-e Mast)
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: Iranian
Ingredients: ½ teaspoon ground cinnamon; ½ teaspoon ground cloves; 2 teaspoons ground cardamom; 1 x 1 in (2.5 cm) Fresh ginger root, peeled; 2 teaspoons ground coriander; ½ teaspoon turmeric; 2 radishes, thinly sliced; 2 tablespoons olive oil; 2 cloves garlic, peeled; 1 onion, peeled and quartered; 1 cup (6 oz/170 g) whole raw almonds; 1 tomato, chopped; ¼ teaspoon red pepper flakes; 2 lb (900 g) skinless, boneless chicken thighs, cut into 4 in (10 cm) pieces; 2 tablespoons Fresh lime juice; 1 cup (150 g) dried barberries, cleaned*; 1 tablespoon grape molasses*; 4 tablespoons olive oil; ¼ cup (35 g) seedless raisins; 2 teaspoons sea salt; 2 bay leaves; 2 teaspoons ground cumin; 1 celery stalk, cut up; 4 Persian cucumbers,* peeled and thinly sliced; 1½ cups (360 g) plain yogurt; ½ teaspoon freshly ground pepper; ¼ cup (40 g) whole raw almonds; 1 cup (85 g) Fresh basil leaves

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 20

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

This wonderful dish is attributed to the chefs of the Mughal court. It’s a typically Silk Road dish, incorporating ginger from China, cardamom from India, and yogurt from Iran. In parts of Iran, this khoresh is served with barberries, which is why I have included them in the garnish. It can also be made without meat, tasting equally delicious, simply by replacing the chicken with 1 pound (450 g