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Artichoke Khoresh

Type: Poultry
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozChicken legs - skinless, cut up and defatted
2 tablespoons 30mlOlive oil
2 tablespoons 30mlOnions - peel thinly slice (medium)
1 teaspoon 5mlSalt
1/4 teaspoon 1.3mlFreshly ground black pepper
1/2 teaspoon 2.5mlGround saffron - dissolved in
2 tablespoons 30mlHot water
1/4 teaspoon 1.3mlTurmeric
3 cups 438g / 15ozChopped fresh parsley
1/2 cup 73g / 2.6ozChopped fresh mint
5 tablespoons 75mlFresh lime juice
1 lb 454g / 16ozFresh artichoke hearts

Recipe Instructions

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.

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. Transfer it to a deep casserole. Cover and place in a warm oven until ready to serve.

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.


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.

Persian Cooking by Batmanglij


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