By Orly Elyashar – @myghosthost on Instagram
A Persian stew that defies convention and is anything but ordinary.
Recipes are a culinary canvas where creativity breaks free from convention, inviting us to think out of the box.
Ingredients:
- 1.5 Ibs stew meat (chuck roast, minute roast, shoulder, or preferred cut)
- 12oz package of fried mint & parsley (I used Kadbanou Gourmet Kitcken)
- 2 small yellow onions small diced
- 4 pierced Sadaf Foods dried limes/ lemons
- 1 teaspoon turmeric
- 1 tablespoon dried mint
- 1/2 teaspoon black pepper
- 1.5 teaspoons kosher salt
- 4 tablespoons Sadaf Foods avocado oil
- 7 cups hot water (plus more if needed)
- ** 6-7 artichoke bottoms rinsed well and cut in half
- 1 33oz jar of marinated artichoke hearts in oil drained and patted dry. Air fry or bake until crispy
** Artichoke bottoms can be found at most Persian or Mediterranean markets.
Instructions:
- Add oil to a pot.
- Sauté onions.
- Add meat and brown it with the lid on for 5-7 minutes.
- Add turmeric, dried mint, fried mint, and parsley.
- Add pepper.
- Mix everything and add water.
- Add dried lime and cover. Cook for 1.5 hours over medium heat.
- Rinse artichoke bottoms, cut them, and add them to the pot.
- Cover and cook for an additional 30 minutes.
- Add salt.
- Drain artichoke hearts and pat them dry to remove any liquid.
- Air fry the artichoke hearts at 400 degrees until they are golden and crisp.
- Remove the artichoke hearts and add them to the artichoke bottoms, meat mixture, and dried lime.
- Serve the stew with cooked rice.
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