Khoresht Mast

Place the lamb neck fillet in a pot. Cut the onion in half and put it in the pot. Add turmeric and pour in boiling water until it covers the fillet, cover the pot with a lid. Simmer the pot over low heat for 45 minutes (until it is fully cooked). Shred and mash the fillet with a hand blender. Beat the egg yolk in a pot. Add the sugar (1/2 cup) to the pot and stir. Add 5 tbsp of plain yogurt (Add more yogurt if the mixture is still thick) and blend thoroughly until well mixed. Heat the pot over low heat and keep stirring. Continue stirring until the mixture becomes creamy. Add the mashed fillet to the pot and continue stirring until well mixed. Add the saffron to the pot and continue stirring until well blended. Leave the mixture at room temperature until it cools down then place it in the refrigerator. Serve cold. Decorate with pistachios and dried barberries.