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Artichoke Khoresh recipe
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To make Artichoke Khoresh you will need
Ingredients
| 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 | teaspoons | Freshly ground black pepper | | 1/2 | teaspoons | Ground saffron; dissolved in | | 2 | tablespoons | Hot water | | 1/4 | teaspoons | Turmeric | | 3 | cups | Chopped fresh parsley | | 1/2 | cups | Chopped fresh mint | | 5 | tablespoons | Fresh lime juice | | 1 | pound | Fresh artichoke hearts |
Instructions
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.
Enjoy your Artichoke Khoresh
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Tue 5 Aug 2008
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