Khoresht-e-mast - Yogurt Stew

A stew that is native to Isfahan which is serve as a side dish instead of a main dish.

This yogurt stew is a dish native to Isfahan. Normally, stews are served as a main dish with rice. However, this stew is particularly strong and is served as a side dish. What really gives this dish its flavor is the orange peels. These orange peels are left to sit in water and the water is changed every half and hour or so, this is done to get rid of its bitterness. Next, the rinds are boiled and again the water is changed multiple times while being boiled. This is also done to get rid of the bitterness. Iran is known for using rinds of different fruits to make different dishes or jams due to the high amount of flavor and nutrients that can be extracted from these rinds.

Recipe:

1 whole chicken

1 kilo yogurt

1 cup orange peels

2-3 tbsp fried onions

salt

pepper

turmeric

1 tsp saffron

Combine the chicken, fried onions, salt, and water in a pot until fully cooked. The bottom of your pot should have a small amount of sauce left. Add in saffron, salt, and orange peels. Leave to boil. Place chicken in a dish, and beat the yogurt until smooth. Pour this into the

water left in your pot and leave for a minute or two. Quickly remove it from the stove top and pour over chicken. You can design it with fried barberries and halved almonds.