Another popular dish in Isfahan is "Khoresh-e Mast" (yogurt stew), which, unlike its name, is neither a meal nor yogurt. Instead, it is a gold-colored dessert served at various gatherings in Isfahan. The way Khoresh-e Mast is cooked today dates back to around 120 years.

For preparing Khoresh-e Mast, lamb meat, usually lamb neck, is boiled and then thoroughly shredded. At this stage, the shredded meat is heated again and is then mixed with condensed yogurt, saffron, and sugar. This mixture is well blended to form a cream consistency. Barberries, almond flakes, and pistachios used for garnishing this unique dessert enhance its flavor and make it more visually appealing.