Place a cotton gauze cloth in a strainer in a bowl and pour in the yogurt.

Let it drain overnight, preferably for at least 12 hours. Skip this step if you're using ready-made labneh.

Place lamb neck with bones, onion, bay leaves, garlic clove and spices in a pot, cover with cold water and cook for 2 1/2 hours.

Set aside about 400 ml of the meat broth. You can freeze the rest and use it as a base for another recipe.

Remove the meat from the bones and pull apart with a fork as you would a Pulled Pork.

Traditionally, the meat is massaged by hand for about 40-60 minutes, pulling the fibers apart over and over until the meat changes color to cream. In between, keep adding a tablespoon of the meat broth.

Alternatively, you can also use a food processor, adding the meat broth and work it in until it is combined with the meat. 

Finely grind saffron threads in a mortar and either pour boiling water over them, cover and let infuse.

Or pour over an ice cube and let it melt.

Combine egg yolks with sugar in a coated pot, add cardamom extract and mix everything well.

Bit by bit add every time 3 tablespoons of the drained yogurt and keep mixing until all the yogurt is used up.

Place on the stove top and bring to a boil while stirring.

Once it boils, add saffron essence and 2 tablespoons of rose water and mix until the yogurt turns a beautiful golden yellow. Turn off the heat.  

Now add the beaten meat also bit by bit and mix until the yogurt stretches like a melted cheese. This can take up to 15 minutes.

And if you wish, you can now add the chopped walnuts or pistachios (optional).

Refrigerate for 12 -24 hours until it has the perfect consistency. 

The next day, soak barberries in cold water for about 30 minutes, strain and dry well.

Remove Khoresht-e Mast from the refrigerator about 15 minutes before serving and garnish with barberries, pistachio and almond slivers.