1½ lb chicken legs, skinless -- : cut up and defatted
2 TB olive oil
2 md onions -- peel thinly slice 1 ts salt
¼ ts freshly ground black pepper ½ ts ground saffron -- dissolved : in
2 TB hot water
¼ ts turmeric
3 c chopped fresh parsley
½ c chopped fresh mint
5 TB fresh lime juice
1 lb 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 ½ 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 ¾ 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 2-½ cups; and simmer for 55 minutes insteadof 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)] Recipe By : Persian Cooking by Batmanglij From: Date:
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