Side Pannel
Artichoke Khoresh
Ingredients List
- 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
Directions
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.
NOTES : Khorest-e Kangar Makes 4 to 6 servings Preparation time: 25 minutes
Cooking time: 1 hour 45 minutes
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.
NOTES : Khorest-e Kangar Makes 4 to 6 servings Preparation time: 25 minutes
Cooking time: 1 hour 45 minutes
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
