This is an artichoke and chicken dish with the exotic flavors of saffron, parsley, mint, lime and turmeric – delicious! I recently discovered that you can buy frozen artichoke hearts at Trader Joes’, so I used them in this recipe. But you could also use fresh or canned artichokes. If using fresh artichokes, you’ll need to prepare them first by dissecting the hearts and removing the choke.
Khoresh-e kangar (Artichoke khoresh)
olive oil for sauteeing
1/2 lb. boneless skinless chicken thighs (or other chicken), cut into cubes
1 onion, thinly sliced
1/4 tsp. salt
1/8 tsp. black pepper
1/4 tsp. saffron, powdered and dissolved in 1 Tbsp. hot water
1/8 tsp. turmeric
9 oz. artichoke hearts, thawed or drained
1 bunch parsley, finely chopped
1/4 c. fresh mint, chopped; or 1 Tbsp. dried mint, crushed
2 Tbsp. lime juice
Saute chicken and onion in a non-stick pan over medium heat, stirring occasionally, until browned (about 15 minutes). Add salt, pepper, turmeric, and saffron and stir. Add 1 c. water, cover and simmer over low heat for 30 minutes, stirring occasionally.
Meanwhile, saute artichoke with parsely and mint over medium heat for about 20 minutes. Add artichoke mixture and lime juice to the chicken. Cover and simmer for about 45 minutes over very low heat. Taste and adjust salt and pepper. Serve with rice.
Adapted from: Persian Cooking for a Healthy Kitchen (see bibliography for details)