Artichoke Khoresh Recipe - Cooking Index
Artichoke Khoresh Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Chicken legs - skinless, cut up and defatted |
| 2 tablespoons | 30ml | Olive oil |
| 2 tablespoons | 30ml | Onions - peel thinly slice (medium) |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly ground black pepper |
| 1/2 teaspoon | 2.5ml | Ground saffron - dissolved in |
| 2 tablespoons | 30ml | Hot water |
| 1/4 teaspoon | 1.3ml | Turmeric |
| 3 cups | 438g / 15oz | Chopped fresh parsley |
| 1/2 cup | 73g / 2.6oz | Chopped fresh mint |
| 5 tablespoons | 75ml | Fresh lime juice |
| 1 lb | 454g / 16oz | Fresh artichoke hearts |
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.
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. Transfer it to a deep casserole. Cover and place in a warm oven until ready to serve.
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.
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.
Source:
Persian Cooking by Batmanglij
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