My friend Maryam a few weeks ago made an incredibly delicious Fava Bean and Artichoke dish. The whole time I was eating it, all I could think was how amazing this stew would be over rice. I knew that I had to develop a khoresht recipe out of it and lamb was going to be the meat of choice and that it would be phenomenal over rice. Fast forward a few weeks and experiments later and I present to you a delicious Baghali Artishow Khoresht that will take your tastebuds on a delicious ride.
Small dice onion and sauté in oil until just past translucent. Add chopped tareh, or chives, and minced garlic. Cook for a 3 to 4 minutes longer.
Add turmeric and small chopped mint. Continue to sauté for 2 minutes longer. 
Add lamb and season with salt and pepper. Sauté until browned on all sides.Then add 2 cups of water.  Cook covered on medium low for 1 hour.
Add quartered artichokes. Gently mix and cook covered for 30 minutes. 
Add fava beans and rough chopped dill, then season with salt. Mix gently. Cover and cook for 20 minutes longer.
Serve over Persian Rice.
- 1lb Lamb shoulder, cut into ½ in cubes
- 1 medium onion, small diced
- 5 cloves garlic, minced
- ½ cup tareh or chives, small chopped
- 1 tsp turmeric
- ½ cup mint, small chopped
- 12 oz artichoke hearts
- 1 lb fava beans
- ¼ cup dill, rough chopped
- 2 tbsp fresh squeezed lemon juice
- salt & pepper
- oil
- Small dice onion and sauté in oil until just past translucent.
- Add chopped tareh, or chives, and minced garlic. Cook for a 3 to 4 minutes longer.
- Add turmeric and small chopped mint. Continue to sauté for 2 minutes longer.
- Add lamb and season with salt and pepper. Sauté until browned on all sides.Then add 2 cups of water. Cook covered on medium low for 1 hour.
- Add quartered artichokes. Gently mix and cook covered for 30 minutes.
- Add fava beans and rough chopped dill, then season with salt. Mix gently. Cover and cook for 20 minutes longer.
- Serve over Persian Rice.
