*  Exported from  MasterCook  *
 
                             Artichoke Khoresh
 
 Recipe By     : Persian Cooking by Batmanglij
 Serving Size  : 4    Preparation Time :2:00
 Categories    : Artichoke                        Chicken
                 Persian                          Stew
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
 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.
 
 Copyright (c) 1994 by Najmieh Khalili Batmanglij.  Persian Cooking for a Healthy
Kitchen. Washington, D.C: Mage (Pub 800 - 962-0922) [prepared for McRecipe by
patH 09/22/1996 (Sun)]
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Khorest-e Kangar
 Makes 4 to 6 servings
 Preparation time: 25 minutes
 Cooking time: 1 hour 45 minutes

Plain Text Version of This Recipe for Printing or Saving