Recipe - Artichoke Khoresh

1 One half pound Chicken legs, skinless; cut
up and defatted
2 tablespoon Olive oil
2 md Onions; peel thinly slice
1 teaspoon Salt
One fourth teaspoon Freshly ground black pepper
One half teaspoon Ground saffron; dissolved in
2 tablespoon Hot water
One fourth teaspoon Turmeric
3 cup Chopped fresh parsley
One half cup Chopped fresh mint
5 tablespoon Fresh lime juice
1 pound Fresh artichoke hearts

STEP #1 Heat a nonstick 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 One half cups water. Cover and simmer
over low heat for 30 minutes, stirring occasionally.

STEP #2 In a nonstick 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.

Nushe jan! (Enjoy this food of life.)

VARIATIONS: For *ab ghureh* substitute Three fourths cup unripe grape juice for the
lime juice. Frozen (2 9oz pkgs) or bottled artichokes may be substituted.
Drain well. If precooked, 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 2One half 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 9620922) [prepared for
McRecipe by patH 09/22/1996 (Sun)]

Recipe By : Persian Cooking by Batmanglij

Posted to MCRecipe Digest V1 #223

Date: Sun, 22 Sep 1996 14:46:07 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

NOTES : Khoreste Kangar Makes 4 to 6 servings Preparation time: 25 minutes
Cooking time: 1 hour 45 minutes