Artichoke Khoresh

Title:
Artichoke Khoresh

Yield:
4 Servings

Categories:
Artichoke,
Chicken




Ingredients:





 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.


 


 Copyright (c) 1994 by Najmieh Khalili Batmanglij.  Persian Cooking for a


 Healthy Kitchen. Washington, D.C: Mage (Pub 800 - 962-0922) [prepared for


 McRecipe by patH 09/22/1996 (Sun)]


 


 Recipe By     : Persian Cooking by Batmanglij


 


 Posted to MC-Recipe Digest V1 #223


 


 Date: Sun, 22 Sep 1996 14:46:07 -0700 (PDT)


 


 From: PatH 


 


 NOTES : Khorest-e Kangar Makes 4 to 6 servings Preparation time: 25 minutes


 Cooking time: 1 hour 45 minutes