Khoresht Mast

Method

1. The night before, line a small sieve with muslin, tip in 200 g of full-fat yogurt, set it over a bowl and leave it in the fridge overnight. It should lose most of its whey and become thick enough to hold a spoon upright.
2. Put 120 g of boneless lamb shank in a small saucepan with 40 g of onion, 0.25 tsp of turmeric and 0.25 tsp of salt, pour over 300 ml of water, bring to the boil and skim the grey foam. Cover, lower to the barest simmer and cook for 90 minutes, until the meat pulls apart with no resistance. Leave it to cool in its broth.
3. Grind 0.25 tsp of saffron threads to a powder in a mortar with a pinch of the sugar, then pour over 1 tbsp of boiling water and leave to bloom for 10 minutes until deep orange.