Artichoke Khoresh (Persian)
Chicken, artichoke heart and basmati rice simmered on the stove and spiced with saffron and turmeric.
2 hr 15 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 120 min · 135 min total
- medium
- 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.
- 2
Dissolve saffron in 2 tbsp hot water. Add salt, pepper, saffron water, and turmeric to the chicken mixture.
- 3
Pour in 1 1/2 cups water. Cover and simmer over low heat for 30 minutes, stirring occasionally.
- 4
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.
- 5
Add lime juice and the artichoke hearts to the chicken. Cover and simmer for 40 to 55 minutes over low heat.
- 6
Check to see if the artichoke hearts are tender. Taste the khoresh. And adjust seasoning if necessary.
- 7
Serve hot over basmati rice. VARIATIONS: For *ab ghureh* substitute 3/4 cup unripe grape juice for the lime juice.
- 8
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.
- 9
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
