📝 About This Recipe
A true celebration of spring, Khoresht-e Kangari is a rare and seasonal Persian delicacy featuring Gundelia, a wild prickly thistle known for its artichoke-like heart and earthy flavor. This vibrant green stew balances the richness of tender lamb with a bright, herbaceous profile of parsley and mint, all elevated by the floral luxury of Persian saffron. It is a sophisticated, aromatic masterpiece that captures the essence of the Iranian highlands in a single bowl.
🥗 Ingredients
The Thistle Base
- 1.5 pounds Kangar (Gundelia/Thistle) (thoroughly cleaned, thorns removed, and cut into 2-inch pieces)
- 3 tablespoons Vegetable Oil (for sautéing the thistle)
The Meat and Aromatics
- 1 pound Lamb Shank or Stewing Beef (cut into 1.5-inch cubes)
- 1 large Yellow Onion (finely diced)
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Ghee or Vegetable Oil (for searing the meat)
The Herb Mixture (Sabzi)
- 2 cups Fresh Parsley (finely chopped)
- 1/2 cup Fresh Mint (finely chopped)
Seasoning and Liquid
- 1/2 teaspoon Saffron Thread (ground and dissolved in 2 tbsp hot water)
- 3 pieces Dried Limes (Limoo Amani) (pierced with a fork)
- 3-4 tablespoons Fresh Lime Juice (to taste)
- 1.5 teaspoons Salt (adjust to taste)
- 4 cups Water (filtered)
👨🍳 Instructions
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1
Begin by preparing the Kangar. If using fresh wild thistle, ensure all thorns are carefully trimmed. Wash the stalks thoroughly and cut into 2-inch baton shapes.
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2
Heat 3 tablespoons of oil in a large skillet over medium heat. Add the Kangar and sauté for 8-10 minutes until they begin to soften and turn slightly golden. Set aside.
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3
In a separate small pan, sauté the finely chopped parsley and mint in a little oil for 3-5 minutes until fragrant and dark green. Be careful not to burn the mint as it can turn bitter.
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4
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of ghee or oil over medium-high heat. Add the diced onions and sauté until translucent and golden brown.
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5
Add the meat cubes to the onions. Brown the meat on all sides to lock in the juices. Stir in the turmeric and black pepper, allowing the spices to toast for 1 minute.
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6
Pour in 4 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer for about 60 minutes (if using lamb) or 90 minutes (if using beef).
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7
Once the meat is halfway cooked, add the sautéed herb mixture and the pierced dried limes to the pot.
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8
Gently fold in the sautéed Kangar. Ensure the liquid covers the ingredients; if not, add a small amount of boiling water.
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9
Cover and continue to simmer on low heat for another 45-60 minutes. The goal is for the meat to be 'fork-tender' and the Kangar to be soft but not disintegrated.
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10
Stir in the bloomed saffron water, salt, and fresh lime juice. Let the stew simmer uncovered for the final 10-15 minutes to allow the flavors to meld and the oil to rise to the top (the 'ja-oftadan' stage).
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11
Taste the broth. It should be savory, slightly tangy from the lime, and deeply aromatic. Adjust salt or lime juice if necessary.
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12
Remove the dried limes before serving if preferred, or leave them in for an authentic rustic look. Serve hot.
💡 Chef's Tips
If you cannot find fresh Kangar, check the freezer section of Middle Eastern grocers for pre-cleaned thistle. Always sauté your herbs before adding them to the stew; this 'blooms' the chlorophyll and essential oils for a deeper flavor. Do not skip the dried limes (Limoo Amani); they provide a unique fermented citrus tang that fresh lime juice cannot replicate. For a vegetarian version, replace the meat with 1.5 cups of cooked chickpeas or red kidney beans and use vegetable broth. Be patient—Persian stews are best when cooked low and slow until the oil separates and floats to the top.
🍽️ Serving Suggestions
Serve alongside buttery Chelow (Persian steamed saffron rice) with a crisp Tahdig. Pair with a side of 'Mast-o-Khiar' (yogurt and cucumber dip) to balance the warm spices. Provide a plate of 'Sabzi Khordan' (fresh herbs, radishes, and scallions) as a refreshing accompaniment. A glass of Doogh (chilled yogurt drink with dried mint) is the traditional beverage of choice. Enjoy with warm flatbread like Sangak or Barbari to soak up the flavorful broth.