Updated: Feb 9, 2022
This lovely artichoke khoresh, or stew, is scented with dried Persian limes, saffron, and lots of herbs. Served alongside a light mound of fragrant saffron rice with a terrific side dish of thick strained soy yogurt, mixed with Swiss chard, leeks, and roasted garlic for a delightful, healthy Persian supper. Of course, you can also enjoy any of these three components separately.
Note: Lightly fermented dried Persian limes are popular throughout the Middle East. Used whole to flavor a stew or soup and then discarded, they can also be ground and sprinkled over a dish to deepen and elevate its flavor. You can find them in ethnic markets and online.
Herby Persian Artichoke Celery Chickpea Khoresh
Prep time 30 minutes
Cook time 1 hour, most of which
Serves 4 to 5
Pinch of good quality saffron threads, crushed and steeped in 2 tablespoons hot water
2 Persian dried limes, soaked in hot water for 20 minutes or until softened
12 fresh baby artichokes, as small as possible, stems included, or 10-ounce jar or can artichoke hearts packed in water, or frozen, defrosted
2 onions, medium dice
3 cloves garlic, minced
3 ½ cups celery, about 5 stalks, cut in ¼-inch slices
1 ½ cups cooked chickpeas from 15.5-ounce can, no sodium, or made from about ½-cup dried beans
2 cups unsalted vegetable broth, heated
1 cup mixed fresh herbs, chopped, like mint, parsley, dill, cilantro, basil
Several grinds of black pepper
2 tablespoons shiro (mild, white) miso paste, diluted in hot water, or to taste
Garnishes: additional fresh chopped herbs, lemon wedges, lemon zest or ground dehydrated lemon powder
To make a saffron “tea” use a mortar and pestle to finely crush the saffron in a small bowl. Add 2 tablespoons
hot water and allow to steep until use.
In a small bowl cover the the dried limes with boiling water and steep for about 20 minutes or until softened. Discard the soaking water and puncture the limes in a few places with a skewer or chopstick. Set aside.