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Doctor (2007 02 12)

Artichoke Khoresh

Recipe By: Persian Cooking by Batmanglij

1 1/2 pounds chicken legs, skinless -- cut up and defatted
2 tablespoons olive oil
2 medium onions -- peel thinly slice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground saffron -- dissolved in
2 tablespoons hot water
1/4 teaspoon turmeric
3 cups chopped fresh parsley
1/2 cup chopped fresh mint
5 tablespoons fresh lime juice
1 pound 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.

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