Artichoke Khoresh (persian)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 1/2 lbs skinless chicken legs, cut up
• 2 tablespoons olive oil
• 2 medium onions, thinly sliced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon powdered saffron
• 2 tablespoons hot water
• 1/4 teaspoon turmeric
• 3 cups chopped fresh parsley
• 1/2 cup fresh mint, chopped
• 5 tablespoons fresh lime juice
• 1 lb fresh artichoke heart
• 3 cups cooked basmati rice

Recipe

• 1 heat a non-stick saute pan and lightly brown chicken.
• 2 add 1 tablespoon oil and the onion. fry over medium heat, stirring occasionally, for 20 minutes or until onion becomes translucent.
• 3 dissolve saffron in 2 tbsp hot water.
• 4 add salt, pepper, saffron water, and turmeric to the chicken mixture.
• 5 pour in 1 1/2 cups water.
• 6 cover and simmer over low heat for 30 minutes, stirring occasionally.
• 7 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.
• 8 add lime juice and the artichoke hearts to the chicken.
• 9 cover and simmer for 40 to 55 minutes over low heat.
• 10 check to see if the artichoke hearts are tender. taste the khoresh.
• 11 and adjust seasoning if necessary.
• 12 serve hot over basmati rice.
• 13 variations: for *ab ghureh* substitute 3/4 cup unripe grape juice for the lime juice.
• 14 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.
• 15 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.