Yogurt stew is a food native to Isfahan. It is made from yogurt, lamb neck meat, saffron, sugar and egg yolk (of course, there is no egg yolk in the original recipe), and in it they pour a little bit and through almonds or walnuts and sometimes roses. It is served cold with arugula or pistachio nuts. This delicate, elastic dish is now used as a dessert. It is usually made with lamb neck meat, but some use chicken meat that does not have the taste and quality of authentic yogurt, and some prepare it in Indian style and use salt and pepper, not sugar and roses. There is not much information about the history of our sun, but it has been seen at large and luxurious parties in Isfahan for at least two centuries. Yogurt was once a court staple, but today it is used as a dessert.