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Associate.com - Share Your Recipe!

Recipe Name: Artichoke Khoresh Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 1/2 Pound(s) Chicken legs, skinless cut
up and defatted
2 Tablespoon(s) Olive oil
2 Onions, peel thinly slice
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Freshly ground black pepper
1/2 Teaspoon(s) Ground saffron, dissolved in
2 Tablespoon(s) Hot water
1/4 Teaspoon(s) Turmeric
3 Cup(s) Chopped fresh parsley
1/2 Cup(s) Chopped fresh mint
5 Tablespoon(s) Fresh lime juice
1 Pound(s) Fresh artichoke hearts
Directions:
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)] Recipe By
: Persian Cooking by Batmanglij Posted to MC-Recipe Digest V1 #223
Date: Sun, 22 Sep 1996 14:46:07 -0700 (PDT) From: PatH
<phannema@wizard.ucr.edu> NOTES : Khorest-e Kangar Makes 4 to 6
servings Preparation time: 25 minutes Cooking time: 1 hour 45 minutes

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 140
Calories From Fat: 64
Total Fat: 7.3g
Cholesterol: 0mg
Sodium: 716.1mg
Potassium: 696.9mg
Carbohydrates: 17.8g
Fiber: 8g
Sugar: <1g
Protein: 5.5g


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