Tuesday, 18 July 2017

Lemon Tart

Lemon Tart

Growing up we had delicious treats of lemon tarts, always a favourite depending on how cumbly the pastry was, or how thin and crisp it was; how sweet or tart the lemon filling as and ofcourse how much was filled into the little bite of goodness! The traditional swirl of the filling with a dot of red on it, made a difference too, if and when we had a choice. 

Here is one that was made in a larger quantity, to share with the table, delicious and just as good. You may be happy to make them individually, and this recipe should cover 8 to 12 tartlets, depending on the size you wish to mould them into.

"Creativity is an artist's prerogative" I mantain, so go ahead and make it your very own.

Lemon tart sprinkled with icing sugar and drizzled with lemon curd

Pastry case

4oz / 113 gm soft salted butter
1/4 cup icing sugar
1 egg yolk
1 tsp lemon juice
1 tsp vanilla essence

1 cup flour
pinch of salt

In a food processor beat the butter and icing sugar until light.
Add in the yolk, lemon juice and vanilla. Mix well.

Now add the flour and salt; using the pulse button allow it to become a soft ball.

Over turn the dough on a rolling surface and allow it to rest for 30 minutes, preferably covered.
If it is too soft and sticky, refrigerate it for 30 minutes wrapped up tightly in a cling film.

Preheat the oven to 350F/180C
Roll it out in a 9 or 10 inch pie plate. Prick it all over.
Bake until slightly golden brown, approximately 15 to 22 minutes. Cool.

Lemon curd
2/3 cup sugar
1/3 cup corn flour
1/4 tsp salt
1 cup orange juice
1/4 cup lemon juice
4 oz butter
4 egg yolks, well beaten with a fork

In a pan mix together 
the sugar, cornflour, salt, orange and lemond juices. Keep stirring it until it comes to a boil. Allow to boil for 1 minute or two. 
Remove it from the fire and add in the butter, mix it until it is melted and then add the egg yolks through a strainer, rapidly mixing it while it seives through.
Return the pan to a very low fire, mix well till the mixture gets incorporated and a nice sheen comes over the curd and looks ready to eat. The mixture should NOT boil once the egg yolks have been added. 

Remove from the heat and allow it to cool down.
Optionally, with an electric hand beater, whip the curd if you like a light lemon tart. The texture and colour will change. 


Spoon in the lemon curd into the pastry shell. 
Serve at room temperature.


The lemon tart can be spooned into the pie shell or put through a large piping bag if it needs to be decoarted.
If you prefer the lemon tart to be colder, all the curd to chill before filling the pastry shell. The pastry shell is best served when not chilled.

Lightly greasing the pan/dish with butter will help you lift it off.

You can prepare indiviual ones if you prefer. Keep the pastry as thin as possible. It should be moist, with a bite to it.

If you use a loose bottom fluted pie/tart pan, you are able to remove it to serve. If you have a glass pie plate it will still work just as well, except you need to serve it straight from it. 

Depending on where you reside, the weather will make a difference on leaving the pastry out or in the fridge to chill. 
It can easily be made in a cake mixer, hand beater or even by hand.
The end result will be the same, perfect!

Using lime is an option. 

OPTIONALLY To make a lemon meringue pie,
Simply prepare the meringue by beating the left over
4 egg whites until stiff and add very slowly 1/2 cup of sugar to it until it is glossy.
Spoon it over the ready lemon tart. Use the back of the spoon for the swirls lightly pulling it toward the top to make pretty peaks!
Broil with a hand torch or under the oven grill for a couple of minutes to prepare the golden crust over. 

Click for recipes from my cookbook The Art of Parsi Cooking;reviving an ancient cuisine

Photo courtesy William Reveall

Saturday, 15 July 2017

Heirloom Tomato Salad

Heirloom Tomato Salad

The  heirloom tomatoes are what have the delicious flavour none of the hybrid variety grown today in green houses will ever be able to acquire. They are different in size and shape, colour and taste but each one is individually perfect. From the red ones that are the most acidic to the milder yellow ones you can even have them beautifully striped pink and green, dark purple, pure green and an almost black. They are a vibrant collection worthy of making a statement at your table.

Fresh Heirloom Tomatoes at the market for sale

Here is a version of something I ate recently on my travels with the freshest of flavours that I replicate through my palate to share. Drizzle the best olive oil you can find and enjoy it as an appetiser or as a side to your grilled piece of chicken, fish or steak.

Heirloom tomatoes with a wonderful Nori dressing.

1 cup mayonnaise
1/4 cup cream or as needed
pinch of rock salt
1 tsp wasabi/horseradish paste
3 sheets of seaweed Nori; finely crunched
optionally olive oil to drizzle over

Mix this together with a spoon.
Cover and chill for an hour or two and serve with freshly sliced or diced heirloom tomatoes, lightly spinkled with sea salt and drizzled with light best quality olive oil.


Tomatoes are best served at room temperature and not chilled.
The dressing can be chilled to stay thick.
Loosen with cream to desired thickness.

Wasabi paste, wasabi mustard, pure horseradish or freshly grated horseradish can be used for this recipe. 

For more recipes from The Art of Parsi Cooking; reviving an ancient cuisine.

Wednesday, 12 July 2017



Frankies, the street food much loved in India. A chicken or meat roll, wrapped up in a rotli/roti or even a paratha ~ any flat bread soft enough to make a wrap. It has a plethora of flavours; from aromatic spices to something to bring out the sour. To serve it up, throw in some thinly sliced onions tossed with green corriander and finely chopped green chilles, and even a bit of the tamarind chutney that is sweetened with dates ( or jaggery) and you have that spicy, sweet and sour punch with the crunch of the onion and cabbage! The authentic street vendor applies an egg wash on one side of the roti while he reheats the flat bread, (with the help of some oil) that is cooked before spooning on the filling on the egg side up. 
Being a street food, it is safe to say there is no perfect recipe for this, just your taste buds left wanting for more. And here is my take on the same, adjust what you wish, the way you prefer, end result is a gift with a burst of fulfilling flavours straight off the streets of India.

Makes 24 Frankies 

Chicken Marinade
3lb/ 1 1/2 kg Chicken thighs in small pieces; skinless, boneless

2 tsp red chillie powder
1 tsp turmeric
2 tsp salt 
2 tbsp oil

Masala Mix
1 tbsp ghee
1 tsp freshly grated garlic
1 1/2 tbsp amchoor powder
1 tsp garam masala
2 tsp finely chopped green chillies
1 cup of fried onions, finely chopped
 2 large tomatoes, crushed
1 tbsp tomato paste
pinch of sugar
1 raw green mango, peeled and finely chopped
1 '2 cup freshly chopped corriander 
3 leaves fresh mint leaves finely chopped
1/2 a lime, juiced
Marinate the chicken with the spices 4 to 24 hours. In a preheated oven cook for 30 minutes until just cooked. Bring the chicken to room temperature prior to cooking.

In a large pot /karhai/wok heat a generous tablespoon of ghee and add the masala in sequence bringing the first 4 together for a minute before adding the rest. Allow it all to cook for about 10 minutes. The aromas will be fragrant and there will be small beads of oil around the edges showing that it has cooked through. 
Now add the cooked chicken and give it a good mix, simmer for 10 minutes, covered and on a low fire.

Serve as a roll/wrap, or with warm rotli/chapatis/paratha on the sides or with warm bread rolls.
Sliced onions tossed with corriander and sprinkled with salt.
A thinly sliced cabbage like coleslaw very lightly dressed with vinaigrette
A tamarind and date chutney.
Use oil while heating the rotli of choice. 

For more recipes click on The Art of Parsi Cooking; reviving an ancient cuisine a cookbook with delicious Parsi Food recipes.

Thursday, 6 July 2017

Lamb Stew on Pilaf Rice

Rice and Meat Stew

A fusion of  the Iraqi Biryani, A Persian Pallau, a Turkish Pilaf, a Syrian Pilau  lets be inclusive of the Middle Eastern world that calls this rice cooked in broth a Pilaf.  Full of flavours that are subtle, not spicy yet simply flavourful and not bland; it is a lamb stew served on a bed of Pilaf Rice .

A bed of rice pilaf topped with a lamb stew, with green peppers and onions sprinkles with nuts

The Meat Stew

2 kg Lamb pcs half without bone in small squares and half with bone slightly larger
2 flat tsp salt
2 onions roughly chopped

1 tbsp ghee
1 tsp brown sugar
2 large onions chopped into squares
1 tsp garam masala
4 finely chopped green chillies
2 tsp crushed garlic
1 tsp crushed ginger
2 onions in squares
4 tbsp tomato paste
1 stick of cinnamon
4 green cardamoms

1 tbsp ghee
small pieces of aubergine and zuchini
sprinkle of salt
pinch of sugar
1 tsp all-spice or advieh
1 tsp dried mint or dried oregano

Step 1 
Boil together until soft and tender
1 kg of lamb in small square pieces + the 1 kg with bone in medium pieces
8 cups fresh water, salt and onions.

Strain and separate the meat, remove and discard the onion and spices; keep the broth aside.

Step 2
In a pan melt 
1 tbsp ghee and add to it 3 large onions, in square chunks, to saute until it is carameilised. Add a tsp of brown sugar to help it along. Now add all the dry spices, give it a good stir, add the tomato paste and the garlic/ginger pastes giving it a stir. 
Add the cooked meat and allow it to caramelise on a high flame.
Adding the broth spoonful at a time to keep it moist when necessary.

In another pan add 1 tbsp of ghee and add the aubergine and zuchinni in small chunks to saute. Sprinkle lightly with salt and a pinch of sugar. Keep it caramelised and cooked through but it should not be over cooked. Sprinkle with the all spice or advieh and then with dried mint or oregano.

Toss all of this into the pan with the meat. Gently give it a good ''folding in'' allowing it to get incorporated. It should not break down or turn into a mush. Add a spoon of broth if needed.


1 tsp ghee/butter or oil
2 cups  washed rice
1 stick cinnamon
8 cloves
2 green cardamoms
1 tsp salt
add  1 cup peas and 1/2 cup diced carrots
Sumac to sprinkle

In a large pot prepare the rice.
Heat a pan with 1 tsp of ghee, oil or butter, add the rice to it.
Add 4 cups of liquid, using up all the broth you may have saved on the side. The balance of the liquid used can be water if you run short. 
Also add the cinnamon, cloves, cardamom, salt and lastly add peas and diced carrots.
Bring to a boil, alow the water to evaporate until the top of the rice is visible. Cover tightly, reduce the heat and let it simmer for 20 minutes until cooked through.

To serve remove the rice in a large platter, sprinkle all over with Sumac and serve it with the lamb meat stew.

Optionally sprinkle with toasted almonds, walnuts, cashews etc and rasins.


The flavours of the lamb/mutton/goat meat are the best for this recipe. However if you wish to use veal or beef, the broth is most important to flavour the rice.
Buy extra bones if u need to make the broth if you buy a good cut of boneless beef.

Aubergine/eggplant/brinjal is a creamy sweet addition to this dish, large green peppers like cubanelle, red capsicum, or yellow zuchini is a great substitution. Prepare the vegetables in an order that will cook through the one like aubergine, that may take the longest, as the others  like peppers should have a slight crispness to the bite.
If you do not like a particular flavour of a spice or vegetable, omit it. 
Nuts are also optional, roasted or toasted both taste perfect.

For more recipes from the Parsi Food repertiore click on The Art of Parsi Cooking; reviving an ancient cuisine.

Friday, 30 June 2017

Walnut Streusel Cake

Walnut Streusel 

An easy to combine cake, we could prepare it with pecans or walnuts. The perfect cake served with a cup of coffee or tea, this one is best eaten fresh. We generally enjoy it with some hard cheese and it can be served with a dollop of cream that is flavoured with coffee or simply left plain. 

A  walnut streusel which is double the quanity prepared in a rectangle 19 x 3 pan

Prepare a 9 inch round pan with parchment paper, butter and flour it.
Preheat oven to 375F/190C 

For the Cake Batter

1 cup sugar
2 1/2  oz butter
2 eggs
3/4 cup milk
2 cup flour, sifted twice
3/4th tsp salt 
2  1/2 tsp baking powder

For the Streusel Mixture

1/2 cup brown sugar
2 tbsp flour
2 tsp cinnamon powder
2 tbsp soft butter
1/2 cup chopped walnuts
1 tsp vanilla

In a bowl beat together with an electric beater, (use the high speed) the sugar and butter. Add the eggs one at a time. Beat until whipped. Lower the speed to the lowest setting. Add alternately the dry ingredients with the wet - milk.
Fold with a spatula very gently until all combined. Do not over mix.

In a pan mix the streusel mixture with a metal spoon.

Spread half the batter in the prepared cake pan, top with 1/2 the sprinkle mixture over it, repeat by spreading the remaining batter and topping with the remaining streusel mix. 
Bake for about 25 minutes until cooked. Test with a skewer to ensure its done.


Keep the butter soft.
The eggs are best at room temperature.
Seive the flour twice as this gives it a lighter texture.
After the final topping of streusel very gently pat it down so it sticks properly to the batter. Using your clean fingers lightly will work best.
Using any kind of nuts will work. However walnuts and pecans are my personal preference in this cake.

Friday, 23 June 2017

Strawberry Delight

 Strawberry Parfait Mousse

One the prettiest desserts; it also tastes delicious.
Inspite of it being time consuming, it is simple to enough construct. Just perfect for any special occasion. It will feed at least 15 to 20 persons.
This is one of my mums artistic creations she has shared. I have made this with strawberry but you can substitute raspberry or even mix both to the equation and make it even more flavourful. Using your favourite seasonal berry always results in the best flavours.

A Strawberry Parfait Mousse with meringues. Lets just call it a Strawberry Delight?


Pre-heat the oven to 300 F/ 150 C
Prepare two cookie sheets with two parchment discs ; 10inch/ 25cm in diameter 4inch/10cm deep

1 1/4 cup almonds
3/4 cup sugar
1 tbsp flour

4 large egg whites
pinch of salt
1/2 cup sugar
Grind together the almonds sugar and flour until fine. Keep aside.

In a bowl beat the egg whites until soft peaks are formed, gradually adding the salt and the sugar. Once it is firm and glossy stop the machine.
With a metal spoon fold in the ground almond, sugar flour mixture in two halves. 
Fill a large piping bag with half the meringue mixture and pipe the meringue on to the parchment going round in circles starting from the center point until the entire 9 inch diameter is covered.
Repeat on the second parchment.
Place the trays in the oven and bake for 30 minutes until fairly firm. Cool completely.

Strawberry Parfait Mousse

1lb/500gm of hulled  and chopped strawberries
1/4 cup sugar
1/4 cup fresh lemon juice
pinch of salt

1/4 cup of the strawberry juice
1 tbsp gelatine powder

10 egg yolks
1/2 cup sugar

4 egg whites

1/4 cup sugar
1/4 cup water

1 1/2 cup whipping cream 

In a bowl put the strawberries, sugar, lemon juice and salt. Leave aside to macerate and created juices for 2 hours. Now either use an immersion blender or with a fork break the strawberries down as best as you can.

Prepare the gelatine blossom; remove the little of the strawberry juice and add the gelatine to it. Leave it for a few minutes.

With an electric  beater, beat the  remaining strawberry juice,10 egg yolks and sugar until very, very light over a pan of hot water or on a low flame. This will take 15 minutes. Remove from the fire and add the blossomed gelatine in it. Mix well. Cool completely.

In another bowl beat the whipping cream to soft peaks and fold it into the strawberry mixture.
Keep cool

Prepare a sugar syrup with the sugar and water. Mix it well, put on a flame to ensure all the crystals are melted. Bring it to a boil and allow it to become thicker.

In another bowl beat the egg whites to soft peaks, with the beater running pour in the hot sugar syrup until the egg whites turn into a glossy shiny meringue.
Fold this gently into the strawberry mixture.

In a 10 inch spring form pan place the ready cooked meringue disc.
Pour the strawberry mousse almost to the top, place the second disc of meringue on top.press down. Cover it with a foil and place in the freezer.

Each stage is important. The Parfait Mousse should not set too quickly when waiting for the cream to be mixed in. It should not be too warm with the egg white mixed in that it melts. Keep ice bowls at hand in case you need it. This really depends how hot your kitchen is depending on your location.

Once the dessert is frozen, it is best served when it softens a bit. Keep a jar of warm water to put your cake knife in to get clean neat slices. 
It is best to do the topping once you are ready to serve. The lines in the picture are made off the juice boiled down to make a coulis or a teaspoon of jam added to it. It has to be thick enough to coat the back of a spoon, Use a icing gun for neat results. 

While a mousse is not frozen a parfait does not have gelatine, hence I call it a parfait mousse!

For more Parsi Food recipes click on 
The Art of Parsi Cooking; reviving an ancient cuisine

Tuesday, 20 June 2017

Peach and Shortcrust Pie

Peach and Shortcrust Pie

Peaches are delicious in season. Here is a pie that can be made ahead of time. Although fresh is best, using a good quality peach tin/can is perfect if you are short on time. The sherry custard cream is divine. 

Serves 6 to 8 persons

1 1/4 cup flour
2 tbsp sugar
1/2 tsp salt
4 oz salted butter
1 egg yolk
1 tbsp cold water

Mix in a food processor the flour sugar and salt. Add the butter; chilled and in small pieces, using the pulse button, make it into liitle crumbles like a coarse meal.
Add to this the egg yolk and water and once again using the pulse button, until the dough comes together in one clump.
Remove from the bowl and bring it together on a piece of cling film, shaping it like a disc. Leave it to rest in a cool place. 
Roll it out as a disc and place it in a 9 inch deep pie dish. Using the remaining dough for decoration.
Chill for an hour.
In a preheated oven of 400F/205C bake the pastry for 15 minutes. Bake the decoration pieces seperataley on a tray.

Custard for the filling

2 cups cream
3 tbsp flour
1/2 tsp salt
1/2 cup sugar
2 egg yolks
1 tsp vanilla
1 tbsp sherry
In a pan mix the sugar flour salt and cream. Whisk to cook over a low flame. Bring to a boil for a minute or two.
In another bowl mix 2 egg yolks vanilla and sherry, mix it well. Now add 1 tbsp of the hot mixture to the egg and beat it well. This will temper the eggs so they don't curdle. Now through a sieve push the egg mix into the cream mix and keep mixing. Bring it back to the stove for a minute to allow the eggs to cook through. Keep stirring to keep it smooth. Put a piece of cling film over the custard so it does not form a skin over it.

Once the pastry has been cooled and the custard has been cooked and cooled, fill the pie with the pastry cream. Refrigerate.
Prepare 3 peaches blanched, peeled and sliced or drain a can/tin of cling sliced peaches and use the slices to decorate.

If using fresh peaches or nectarines, blanching the peaches makes it easy to peel and slice. Immediately squeeze fresh lemon juice to avoid the fresh peaches from browning.
While perfectly ripe peaches or nectarines are best, check for firm fruit for best results.
White peaches and white nectarines tend to be sweeter then the yellow ones. 

For more delicious recipes from Parsi Cuisine click on
The Art of Parsi Cooking; reviving an ancient cuisine.

Monday, 19 June 2017

Basil Pesto

Basil Pesto

Best described as a sauce made of fresh basil, pine nuts and olive oil, it is generally used to coat fresh pasta. Originating in the city of Genoa,  in the region of Liguria, Italy this has now been adopted and adapted all over the world. There are many versions of a Pesto; different herbs, ingredients and flavours. It is often served in sandwiches, baked into breads, even stuffed into chicken or applied on fish. I serve it up with a fresh buratta cheese, or as a dip with crisps and even enjoy it with roasted vegetables. Whatever you fancy, it is delicious. 

The Pesto with basil, crushed pine nuts and lemon.

Makes approximately 2 cups of Pesto

In a food processor, blend until fine: 
2 cups basil  1 cup basil/1 cup baby spinach leaves
1/2 cup grated parmesan 
6 cloves garlic peeled
1/3 cup pine nuts 

Add in
juice of 1 lemon or to taste
 1/2 tsp salt or to taste 

Then slowly add 
1/2 cup olive oil 

Remove and store in an air tight container for up to a week or two.

Serving suggestions

Toss it with a warm fresh pasta. 
Slice wram grilled chicken breast and toss the pesto to serve.
Bake into a bread.
Apply it in sandwiches.

Optionally you may use  a cup of baby spinach leaves cutting the basil to a cup as well.
Walnuts are a great substitute if you do not get pine nuts.
Optionally add a sprinkle of black pepper if you desire.

For some wonderful recipes from the Parsi Cuisine click the link to
The Art of Parsi Cooking; reviving an ancient cuisine.

Saturday, 3 June 2017

Balsuan ~ Prawn Pickle


There are several types of Balsaun in the repertoire of Parsi Cooking. Called Balchao and Balsaun it can be red or green depending on the chillies used in preparing it.

A typical jhinga nu achar ( prawn pickle ) is made with red dry chillies, similar to the Tarapori Patiyo. This Balsaun is made of green chillies and lemon pickle. An old family recipe that has been enjoyed by many generations.

Balsaun ~ Prawn Pickle

Makes about 1 1/2 kg/3.3lb


4 tbsp oil
3 medium onions, finely chopped
8 green chillies
1 tbsp cumin powder
2 tbsp fresh garlic
3 tbsp pickled lemon
1/4 cup lemon juice

Pickled Lemons

1/4 tsp turmeric
1 tsp salt or to taste
1 tbsp jaggery
1kg/2.1 lb prawns/shrimp

In a pan heat the oil and add the onions, saute until pale brown. 
Grind together the green chillies, cumin, garlic, lemon and lemon juice into a paste. 
Add this paste to the cooked onions and mix well. Cook on a gentle flame until the oils are released on the sides in little beads of sweat. Gently mixing it from time to time. This will take about 15 minutes.
Now add the the turmeric, salt and jaggery. Mix well until everything is incorporated.
Lastly add the prawns. Stir and cook until tender. 
Fill the sterilised jars and leave it to cool completely before sealing the tops of the jars. Refrigerate up to 3 months.


Chop the prawns into smaller pieces. It is easier to serve it in smaller quantities. Always use a clean dry spoon. This keeps the pickle from spoiling.

While any cooking oil works well, I prefer to use grapeseed oil for this recipe.

Balsaun is served as a side with Khow Suey and Dhun dar.

The spice level of this is medium hot, add two more green chillies at a time to turn it up a notch. 
It is easy to measure the spice level of a chilli by slitting it and smelling it.  The spiceness is generally the highest in the months of September and October. To keep the flavours and not the spice, simply remove the membrane in the centre.

For more Parsi Food recipes click on The Art of Parsi Cooking;reviving an ancient cuisine.

Photo courtesy
Niloufer Mavalvala
William Reavell

Wednesday, 24 May 2017

Syrian Lamb Pillau

Syrian Lamb Pillau

With its very subtle flavours, this dish is a proper healthy family meal. A part of the ancient Syrian cuisine, I was taught this at a very young age by my mothers closest friend. My aunt by choice rather than blood, the most wonderful cook and human being, with the magic to create the most beautiful dining table laden with a delicious array of dishes. 
With her beloved Syria clearly under destruction she is heart broken.
Many of us are at similar cross roads,  having been displaced or immigrated, even if it was out of choice. With these thoughts in mind, I  have decided and wish to now embark on my next cookbook journey which is all about "Food Across Borders " and how Parsi Food has survived. 
In that very same context I am offering this recipe as a "candle of peace and hope". Remembering my aunts homeland lovingly with the  best and universal language of caring, harmony and warmth; food. Knowing in my heart that this form of continuity honours Syria's rich culture, history and heritage over the centuries.

A simple dish of meats, eggplants, tomatoes and rice.

Served 6 to 8 persons

1 kg lamb/mutton/goat meat, in pieces, bone in
1 large onion, cut up in pieces
8 cloves
8 peppercorns
1 cinnamon stick
3 cardamom pods
1 tsp salt
8 cups water

2 eggplant/aubergine; 16 to 18 thick slices
olive oil to brush it
sprinkle of salt

oil to fry
2 large onions, sliced finely 
400 gm of hand cut mince of lamb/mutton /goat  boneless meat

2 large tomatoes sliced
1/2 cup toasted pine nuts

3 cups washed basmati rice
3 tbsp tomato paste
juice of one large juicy lemon 

Step 1 

Boil together in a large stock pot  until tender; the meat, onion, cloves, pepper corns, cinnamon, cardamoms and salt in the 8 cups of water. 
Top up with water as needed allowing for about 6 cups of stock  to be left over when done. Strain the stock through a sieve and keep aside.

Step 2

Roast on a cookie sheet, till golden brown; the aubergines, brushed with olive oil. Sprinkle over with salt after it is done.

Step 3

In a skillet heat the oil and fry  the 2 onions until caramelised to a golden brown. Remove and keep aside.
In the same skillet fry the hand cut chopped meat until nicely browned.
Sprinkle  it with salt and the garam masala; continue to cook it for a minute or two. Remove from the flame and keep aside.

To assemble

In a large lightly greased pot arrange the two sliced tomatoes on the bottom.
Sprinkle the toasted pine nuts over it and spread the fried chopped pieces of meat all over. Please the larger boiled pieces of meat and cover it with half the roasted aubergine slices. Cover the eggplants with the washed rice
3 cups of washed basmati rice. Pour 5 cups of the meat stock over ensuring the rice is completely covered. Bring it all to a rapid boil and allow it to cook until you see the top of the rice cooking. Now add the last cup of stock mixed in  well with the tomato paste and lemon juice.
Finally add the rest of  the roasted eggplant/ aubergine slices.

Cover the pan tightly and steam for a good 25 minutes until the rice is cooked through. Allow it to rest for another 10 minutes and overturn it on to a platter.


Add your favourite cinnamon, cardamom, nutmeg or other mild crushed whole spices if you wish instead of the garam masala. 

You may need a 3rd extra eggplant/aubergine to get the number of slices needed. The roasted aubergine gives the dish creaminess.

Save the pine nuts for sprinkling at the very end if you do not like them ''cooked''.

For my Parsi Food recipes and its history and origins read The Art of Parsi Cooking; reviving an ancient cuisine.