ARTICHOKE STEW (Persian: Khoresht-e Kangar Farangi) 


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.

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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:

  1. Add oil to a pot.
  2. Sauté onions.
  3. Add meat and brown it with the lid on for 5-7 minutes.
  4. Add turmeric, dried mint, fried mint, and parsley.
  5. Add pepper.
  6. Mix everything and add water.
  7. Add dried lime and cover. Cook for 1.5 hours over medium heat.
  8. Rinse artichoke bottoms, cut them, and add them to the pot.
  9. Cover and cook for an additional 30 minutes.
  10. Add salt.
  11. Drain artichoke hearts and pat them dry to remove any liquid.
  12. Air fry the artichoke hearts at 400 degrees until they are golden and crisp.
  13. Remove the artichoke hearts and add them to the artichoke bottoms, meat mixture, and dried lime.
  14. Serve the stew with cooked rice.

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