Artichoke Khoresh Persian Recipes

ARTICHOKE KHORESH (PERSIAN)

Steps:

• 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.