Artichoke Khoresh Persian Recipes
ARTICHOKE KHORESH (PERSIAN)
Make and share this Artichoke Khoresh (Persian) recipe from Food.com.
Provided by noway
Categories Healthy
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 349.9, Fat 9.5, SaturatedFat 1.9, Cholesterol 90.8, Sodium 757.2, Carbohydrate 38.1, Fiber 6.5, Sugar 2.8, Protein 29.2
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