Cardoon or Artichoke Khoresh

Name: Cardoon or Artichoke Khoresh (Khoresh-e kangar)
Prep time: 35 min
Cook time: 2 h 15 min
Total time: 2 h 50 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: ½ cup (40 g) chopped fresh mint; ½ cup (60 ml) fresh lime juice or ½ cup (120 ml) verjuice (ab-ghureh)*; ½ cup (60 ml) fresh lime juice or ½ cup (120 ml) verjuice (ab-ghureh)*; ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water; ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water; 1 pound (450 g) boneless lamb, veal, or chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds (900 g) veal shanks, or chicken thighs, bone in, or a whole chicken (shown in photo); 1 pound (450 g) boneless lamb, veal, or chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds (900 g) veal shanks, or chicken thighs, bone in, or a whole chicken (shown in photo); 1 pound (450 g) boneless lamb, veal, or chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds (900 g) veal shanks, or chicken thighs, bone in, or a whole chicken (shown in photo); 1 teaspoon fine sea salt; ½ teaspoon freshly ground pepper; ½ teaspoon turmeric; 2 cups (170 g) chopped fresh parsley; 1 cup (85 g) chopped fresh dill; 6 tablespoons oil, butter, or ghee*; 1 teaspoon vinegar or lemon juice; 6 tablespoons oil, butter, or ghee*; 6 tablespoons oil, butter, or ghee*; 1 pound (450 g) boneless lamb, veal, or chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds (900 g) veal shanks, or chicken thighs, bone in, or a whole chicken (shown in photo); 2 large onions, peeled and thinly sliced; 1 pound (450 g) boneless lamb, veal, or chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds (900 g) veal shanks, or chicken thighs, bone in, or a whole chicken (shown in photo); 1 pound (450 g) boneless lamb, veal, or chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds (900 g) veal shanks, or chicken thighs, bone in, or a whole chicken (shown in photo); 1 teaspoon vinegar or lemon juice; 1 pound (450 g) fresh cardoon stalks,* or 12 baby artichokes, fresh or frozen

Khoresh-e kangar

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1 pound (450 g) fresh cardoon stalks,* or 12 baby artichokes, fresh or frozen
1<

Asia
Iran
Main course
Gluten-free
Southeast Asia

Method

To clean the cardoon: Carefully remove and discard prickly parts of cardoon stalks after removing leafy heads. Be sure to remove strings by lifting them with the tip of a knife and peeling them off. Cut into pieces 2 inches long. To prevent them from discoloring and to keep them tender, soak peeled cardoon pieces in a bowl of water with a splash of vinegar until ready to