SAEDNEWS: Artichoke stew is a delicious dish with distinct recipes in Tehran and Shiraz, each offering its own unique flavor.
Iran’s diverse cultures and regions give each dish a unique twist. Take Kangaroo Herb Stew (Khoresh Kanger) — a traditional, seasonal spring stew — which is made differently across the country.
Sauté onions with meat, spices, and pepper, then simmer in a little water.
Clean and chop kanger (wild artichoke), partially cook over low heat, then fry with a bit of oil.
Sauté chopped mint and parsley.
Combine the semi-cooked meat, fried kanger, and herbs, then add salt, sour grape juice, and brewed saffron. Simmer gently for 30 minutes.
Some use ghorme sabzi herbs instead; it’s also delicious.
Serve with steamed or Persian-style rice.
Soak split peas for 1 hour.
Chop and clean kanger.
Fry finely diced onions with turmeric until golden, then sauté with meat and spices.
Add saffron and tomato paste, cooking until the raw smell disappears.
Add split peas and a little boiling water, simmer until tender.
Sauté kanger with oil, add to the stew in the last 15 minutes with sour grape juice (or fresh grapes).
Some replace grape juice with dried limes.
Season with salt once the stew thickens and serve with rice.
