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Recipe: Artichoke Khoresh
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Artichoke Khoresh
Yield: 4 Servings
1 1/2 lb Chicken legs; skinless, cut
-up and defatted
2 tb Olive oil
2 md Onions; peel thinly slice
1 ts Salt
1/4 ts Freshly ground black pepper
1/2 ts Ground saffron; dissolved in
2 tb Hot water
1/4 ts Turmeric
3 c Chopped fresh parsley
1/2 c Chopped fresh mint
5 tb Fresh lime juice
1 lb Fresh artichoke hearts
STEP #1 - 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. Add salt, pepper,
saffron water, and turmeric. Pour in 1 1/2 cups water. Cover and simmer
over low heat for 30 minutes, stirring occasionally.
STEP #2 - 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.
STEP #3 - Add lime juice and the artichoke hearts to the chicken. Cover and
simmer for 40 to 55 minutes over low heat.
STEP #4 - Check to see if the artichoke hearts are tender. Taste the
khoresh and adjust seasoning. Transfer it to a deep casserole. Cover and
place in a warm oven until ready to serve.
STEP #5 - Serve hot from the same dish with steamed basmati; cook it very
slowly with a very tight fitting lid. Add salt to water to help rice
withstand a longer cooking time.
Nush-e jan! (Enjoy this food of life.)
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.
Drain well. If pre-cooked, adjust cooking time, adding artichoke hearts
when appropriate to step 3. Chicken can be replaced with 1 pound lean stew
meat such as lamb, veal or beef, cut into 1 inch cubes. In step 1, increase
water to 2-1/2 cups; and simmer for 55 minutes instead of 30 minutes.
Yield: 4 Servings
1 1/2 lb Chicken legs; skinless, cut
-up and defatted
2 tb Olive oil
2 md Onions; peel thinly slice
1 ts Salt
1/4 ts Freshly ground black pepper
1/2 ts Ground saffron; dissolved in
2 tb Hot water
1/4 ts Turmeric
3 c Chopped fresh parsley
1/2 c Chopped fresh mint
5 tb Fresh lime juice
1 lb Fresh artichoke hearts
STEP #1 - 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. Add salt, pepper,
saffron water, and turmeric. Pour in 1 1/2 cups water. Cover and simmer
over low heat for 30 minutes, stirring occasionally.
STEP #2 - 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.
STEP #3 - Add lime juice and the artichoke hearts to the chicken. Cover and
simmer for 40 to 55 minutes over low heat.
STEP #4 - Check to see if the artichoke hearts are tender. Taste the
khoresh and adjust seasoning. Transfer it to a deep casserole. Cover and
place in a warm oven until ready to serve.
STEP #5 - Serve hot from the same dish with steamed basmati; cook it very
slowly with a very tight fitting lid. Add salt to water to help rice
withstand a longer cooking time.
Nush-e jan! (Enjoy this food of life.)
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.
Drain well. If pre-cooked, adjust cooking time, adding artichoke hearts
when appropriate to step 3. Chicken can be replaced with 1 pound lean stew
meat such as lamb, veal or beef, cut into 1 inch cubes. In step 1, increase
water to 2-1/2 cups; and simmer for 55 minutes instead of 30 minutes.
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Artichoke, Khoresh
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