Artichoke Khoresh (Persian)

Posted for ZWT6. Variations are listed at the end of the directions.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs  skinless chicken legs, cut up
• 2  tablespoons olive oil
• 2  medium onions, thinly sliced
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon powdered saffron
• 2  tablespoons hot water
• 1⁄4 teaspoon turmeric
• 3  cups  chopped fresh parsley
• 1⁄2 cup of fresh mint, chopped
• 5  tablespoons fresh lime juice
• 1  lb  fresh artichoke heart
• 3  cups cooked basmati rice

Directions

1. Heat a non-stick saute pan and lightly brown chicken.
2. Add 1 tablespoon oil and the onion. Fry over medium heat, stirring occasionally, for 20 minutes or until onion becomes translucent.
3. Dissolve saffron in 2 tbsp hot water.
4. Add salt, pepper, saffron water, and turmeric to the chicken mixture.
5. Pour in 1 1/2 cups water.
6. Cover and simmer over low heat for 30 minutes, stirring occasionally.
7. In a non-stick skillet, fry the parsley and mint in 1 tablespoon oil over medium heat for 10 minutes and add to the chicken.
8. Add lime juice and the artichoke hearts to the chicken.
9. Cover and simmer for 40 to 55 minutes over low heat.
10. Check to see if the artichoke hearts are tender. Taste the khoresh.
11. and adjust seasoning if necessary.
12. Serve hot over basmati rice.
13. VARIATIONS: For *ab ghureh* substitute 3/4 cup unripe grape juice for the lime juice.
14. Frozen (2 9-oz pkgs) or bottled artichokes may be substituted. If using these, drain well. If pre-cooked, adjust cooking time, adding artichoke hearts when appropriate.
15. Chicken can be replaced with 1 pound lean stew meat such as lamb, veal or beef, cut into 1 inch cubes. If using this substitution, you may need to increase water amounts, so keep an eye on water levels.