Heat a non-stick saute pan and lightly brown chicken. Add 1 tb 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.
In a non-stick skillet, fry the parsley and mint in 1 tb oil over
medium heat for 10 minutes and add to the chicken.
Add lime juice and the artichoke hearts to the chicken. Cover and
simmer for 40 to 55 minutes over low heat.
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.
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 (two 9 oz pkg) or bottled artichokes may be substituted. Drain
well. If pre-cooked, adjust cooking time, adding artichoke hearts
when appropriate.
Chicken can be replaced with 1 pound lean stew meat such as lamb,
veal, or beef, cut into 1" cubes. Increase waterto 2-1/2 cups; and
simmer for 55 minutes instead of 30 minutes.
