Since my first try I have come to find out that there are actually a couple different ways in which people make it. There is the version that I am posting today, which is the first I ever tried, and then there is the version which is made with celery.
This is a pretty easy and simple khoresht to make unless you chose to use fresh artichokes and remove the outer leaves yourself. I chose the easy way!! Yap! I bought a couple of frozen bags of artichokes and called it the day!I should also warn you that regular stores don’t carry frozen artichoke hearts.
Ingredients :
1 lb stewing meat - 2 12oz bags of frozen artichoke hearts - 1 large onion - 4 garlic cloves - 1 tsp turmeric - 4 cups parsley, packed - 2 cups mint, packed - 2-3 tbsp brewed
Saffron - 3 tbsp lemon juice - oil - salt & pepper
Small dice onion and saute with minced garlic until translucent.
Dice meat in small cubes. First add turmeric to onion and stir. Then add cubed meat.
Season with salt and pepper and let brown on all sides. Add 2 cups of water, cover, and simmer on medium for 1 hour.
Clean and wash parsley and mint then rough chop.
Saute chopped mint and parsley in some
...see more oil for a couple of minutes.
Add herbs to meat and give it a stir. Add one cup of water to the stew along with lemon juice.
Then add brewed Saffron. Adjust stew’s seasoning by adding a bit more salt.
Add artichokes to the pot. Very gently stir the ingredients. Simmer on low covered for one hour. Half way through check the stew and check for seasoning.
Mine needed more salt.
And that’s all!!! Super easy and delicious!!!!!!!!!! This stew was so delicious that we had it for lunch and dinner!!!
Reference : mypersiankitchen.com/
