The Secret to the Delicious Flavor of Kermanshahi Pickled Artichoke Stew

According to SAEDNEWS, Artichoke stew is a tasty and springtime dish that is very popular on Iranian family tables. This flavorful and nutritious dish is prepared differently across various regions of Iran. For example, some people make artichoke stew like Gheymeh with split peas and tomato paste, while others cook it like Ghormeh Sabzi with aromatic herbs and without tomato paste. If you are a fan of this traditional stew and want to make it more unique and delicious during the season of fresh artichokes, follow these tips.

Cook the Stew with Lamb

For a richer flavor, use lamb in your artichoke stew. If you prefer not to use red meat, you can substitute with chicken pieces cut for stew.

Use More Onions

One of the secrets to a delicious artichoke stew, like other Iranian stews, is the amount of onion. Use one large onion or two medium onions to make the stew flavorful and silky.

Don’t Forget Saffron

Saffron adds both aroma and taste to the stew. The secret of experienced cooks is to add some brewed saffron at the end of cooking, enhancing the stew’s fragrance and flavor.

Use Sour Seasonings

For Shirazi-style artichoke stew, you can add sour seasonings such as verjuice (ab-ghooreh) or lemon juice. A small amount of verjuice is recommended to enhance the flavor.

Add Plums or Green Plums

Some people like to add dried limes, plums, or green plums to give the stew a tangy and richer taste. This is optional and depends on your personal preference.

Try Using Bitter Orange Paste

Like many traditional dishes in Iran, artichoke stew can be prepared in different ways. Some cooks add a tablespoon of bitter orange paste at the end for extra flavor.

Add Dried Artichoke Powder

To make a thick and flavorful stew, grind dried artichokes into a powder and add a small amount to the stew.

Don’t Forget Aromatic Herbs

Enhance the taste with herbs such as parsley and mint. Some people also add local herbs, basil, green onions, or celery for extra flavor.

Optional Tomato Paste

Some cooks prefer adding tomato paste for a richer color and taste, while others avoid it to keep the stew dark like Ghormeh Sabzi. Choose based on your preference.

Soak the Split Peas

In some regions, split peas are added to artichoke stew. If using them, soak the peas beforehand to cook faster and reduce gas.

Use Broth, Not Cold Water

To make the stew thick and flavorful, always use hot water. You can use seasoned chicken or lamb broth for even more taste.

Don’t Forget the Spices

Essential spices include salt, turmeric, and black pepper. Adjust the chili if you like your stew spicy.

Let the Stew Simmer

One of the main secrets to a delicious artichoke stew is slow cooking. Use low heat so the stew cooks evenly, allowing the flavors to fully develop.