This dish is prepared with lamb neck. This delicious food has been provided in the celebrations and ceremonies of Isfahan since the past.
Ingredients:
1/4 lb (113g) Beef Neck
5 Tbsp Plain Yogurt
1/4 Tsp Saffron
1 Small Onion Turmeric
1 Egg Yolk
1/2 Cup Sugar
Preparations:
1- Soak the zafran (saffron) in boiling water for 30 minutes.
2- Boil 3-4 Cups of water.
Direction:
1- Place the beef in a pot. Cut the onion in half and put it in the pot.
2- Add turmeric and pour in boiling water until it covers the beef, cover the pot with a lid.
3- Simmer the pot over low heat for 45 minutes (until beef is fully cooked).
4- Shred and mash the beef with a hand blender.
5- Beat the egg yolk in a pot.
6- Add the sugar (1/2 cup) to the pot and stir.
7- Add 5 tbsp of plain yogurt (Add more yogurt if the mixture is still thick) and blend thoroughly until well mixed.
8- Heat the pot over low heat and keep stirring.
9- Continue stirring until the mixture becomes creamy.
10- Add the mashed beef to the pot and continue stirring until well-mixed.
11- Add the saffron to the pot and continue stirring until well blended.
12- Leave the mixture at room temperature until it cools down then place it in the refrigerator.
13- Serve cold.
Decorate with pistachios and dried barberries.
