Artichoke Khoresh (Persian)

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READY IN: 2hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a non-stick saute pan and lightly brown chicken.
  • Add 1 tablespoon oil and the onion. Fry over medium heat, stirring occasionally, for 20 minutes or until onion becomes translucent.
  • Dissolve saffron in 2 tbsp hot water.
  • Add salt, pepper, saffron water, and turmeric to the chicken mixture.
  • Pour in 1 1/2 cups water.
  • Cover and simmer over low heat for 30 minutes, stirring occasionally.
  • 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.
  • Add lime juice and the artichoke hearts to the chicken.
  • Cover and simmer for 40 to 55 minutes over low heat.
  • Check to see if the artichoke hearts are tender. Taste the khoresh.
  • and adjust seasoning if necessary.
  • Serve hot over basmati rice.
  • VARIATIONS: For *ab ghureh* substitute 3/4 cup unripe grape juice for the lime juice.
  • 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.
  • 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.
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