White roast-kid nu gos

Kid Nu Gos | Baby Lamb and Nut Curry

As a way to describe the best type of mutton or meat in this dish, the Parsis have referred to the title as "kid" nu gos, meaning young baby lamb.

Since most of our food is red rather than white, this is also specifically labelled as a white roast! The lack of red chilli powder makes this particularly intriguing. The meat should be extremely tender, falling off the bone. The gravy is thick and rich, and it's served with fresh, warm rotis rather than rice. Small cubes of roasted potatoes, finely chopped coriander, and boiled eggs are typically served with it.The flavour is robust on its own without add-ons.

Interestingly, our dishes prepared in Pakistan usually call for almonds and are cooked in yoghurt, whereas those prepared in India ask for cashews and are cooked in milk or naryal nu dudh (coconut milk) and pure ghee. Each country made use of what was readily available and economically priced. 

I am sharing both options.

Recipe #1

Serves 6

2 kg | 4.4 lbs lamb, mutton, or goat meat—with bone, shanks, or in pieces

The Marinade

Grind the spices and nuts before stirring them into the yoghurt

 

1 medium-sized onion

2 tsp crushed ginger

4 tsp crushed garlic

2 tsp salt

½ tsp sugar

14 green chillies

2 tsp poppy seeds

2 tsp sesame seeds

1 cup almonds—skinless or cashews

454 g | 1 lb yoghurt

pinch of sugar

 

To prepare it on the stove-top

Heat 2 tablespoons of oil in a skillet, then add the meat and marinade. Allow it to sizzle before covering and cooking on a low heat until tender. Add milk or coconut water if you need more liquid.

Cooking it in the oven

In a big dish, place the marinated meat. Heat the oil and pour it all over. Cook for 45 minutes, covered, in a 180 °C | 350°F oven. Remove the cover, turn the roast, and continue to simmer for 45 minutes, or until tender. Serve with roasted potatoes and cooked eggs, diced.

 Tips 

Cooking it in whole milk, naryal nu dudh, or a combination does work well.

You can add a cup or two of meat broth for added flavour.

Cumin is a substitute for poppy and sesame seeds.

 

Recipe #2

My aunt liked to add whole dried red chillies and whole warm spices like cloves and cardamom and cook it in pure ghee for flavour.

2 tbsp ghee

500 g | 1.1 lb onion, lightly sautéed in ghee

2 kg mutton, lamb or goat, bone-in

grind to a paste

2 tsp fresh ginger 

4 tsp fresh garlic (1.5 pods)

2 tsp cumin

1 1/2 tsp salt

Whole warm spices – a cinnamon stick, 2 whole green cardamoms and 6 each of clove and black pepper, You may add one large black cardamom-elcha. 

9 red chillies, whole, not ground

2 cups narial nu dudh (coconut milk) 

1/2 cup nut powder (cashew or almonds)

400 g | 1 lb potatoes, washed, peeled and cut into large chunks

 

Warm the ghee and cook the onions to soften, and add the meat to just gently stir-fry; again, don't allow it to be brown if you want a white kid nu gos.

Add the ground masala. Add all the warm spices.

Add 2 cups of water and bring it to a boil. Cover and cook on a low flame until the meat is half done and all the water has evaporated. Add the coconut and nut mixture. Bring this to a boil and add the potatoes. Cover and continue to cook until the meat is the right consistency and the potatoes are soft. Serve with fresh warm rotlis.

Tips

To make coconut milk at home, take the flesh of one coconut and 2 cups of hot water. Macerate it and sieve it. 

Use the discarded coconut flesh for another recipe like jhinga ni khichri. 

Keep the meat and the onions very light in colour to keep the gravy creamy rather than brown in appearance. 

Photo courtesy: Niloufer Mavalvala

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Scallops in a kumquat sauce

Seared scallops in a kumquat sauce

My latest craze in cooking is Japanese food. I love the umami flavours. In this recipe, the fresh sea scallop is the star of the show, and I have tried not to overpower it in any way. The daikon radish adds texture and some zing. The zucchini flowers add colour and an extra bit of taste.

The addition of orange juice brightens the sauce and brings out the kumquat's flavour.
And I thought the addition of fresh ginger balanced things off beautifully, but it could be an optional ingredient, a personal choice.

If you have brown butter to cook it in that is great, but it may be easier to let the butter "froth" in the pan before you start cooking the scallops. To get a perfect caramalised scallop do not overcrowd the pan.

2 tsp salted butter

340 gms — 3/4 lb fresh sea scallops, wash and pat dry  

In a skillet, heat half the butter until it sizzles and foams. Add half the scallops. Cook on a high heat until caramelised. Turn and cook on the other side. Remove to a plate and repeat to finish cooking the rest. 

To prepare the sauce

In a pan, bring all the ingredients to a boil. Lower the heat  and simmer the sauce for 7 minutes. This should become thicker and sticky enough to coat the back of the spoon.

2 tbsp sake

2 tsp le bon magot, or any other kumquat conserve

1.5 tsp mirin

1/2 tsp brown sugar

1 tsp light tamari soya

1/3rd cup orange juice

2 tsp yuzu

1 small piece of fresh ginger to infuse

1/2 tsp wasabi powder

To assemble

Pour the sauce over the scallops as needed, sprinkle with nanami togarashi, seaweed salt (seasalt crushed with nori) and plum sesame seeds. 

A side of grated daikon radish sitting on a spoonful of sauce and zucchini flowers pan-fried in brown butter makes this meal very delicious.

Photo credit Niloufer Mavalvala

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Bhoji dana ma gos - Spinach and meat stew

 

Inspired by gormeh sabzi from our Persian heritage, we Parsis cook Bhoji dana ma gos. Often referred to as the national dish of Persian cuisine, it shares similarities. It consists of bhoji greens (greens or sabzi), gos (braised meat or gormeh), and dana (peas or beans).

Typically we prepare this stew with four types of greens: spinach (palak), fenugreek, coriander, and a sour green called gangurai, sometimes known as cholai.
The meat adds flavor to this stew, while the green peas provide sweetness.

Included in the picture is leela vatayna, or whole green pigeon peas, that some people like to use. 

The tastes are punctuated, and one can taste the sourness and the meaty broth of this dish. While the Persians add their whole dried lemon for the sourness, Parsi cooking adds raw mangoes or lemon juice. I'm still amazed that this simple, well-balanced meal was formerly part of the extensive menu offered at a Parsi wedding feast. Much has changed over the past century.

3 tbsp of oil

500 gm onion, finely chopped

2 tsps each of crushed fresh ginger and garlic 

2 green chillies, slit or finely chopped

1.5 tsp each of salt, cumin, and red chilli powders

1.2 cups crushed tomatoes

2 small raw mangoes peeled and finely chopped (add the mango seed to the pot)

1 kg mutton, lamb, or goat—bone-in pieces.

Heat the oil and add two-thirds of the onion. Sauté until golden brown. Add the ginger, garlic, chiles, salt, cumin, and chilli powder, and stir for two to three minutes. Add the tomatoes, mango, and the remaining raw onion. Sauté for a few minutes and add the pieces of meat. Add 2 cups of fresh water and bring this to a boil. Cover, lower the heat, and cook until the meat is tender. 

Now add the peas or the vatayna and cook for a further 15 minutes until the water has all evaporated. If you need to, turn the flame up, remove the lid, and boil until the spinach and meat leave the sides of the pan and you can see little beads of oil come up to the side of the pot to indicate the food is ready. Serve this with fresh warm rotli.

Tips

Use the juice of a fresh large lemon if you can't find mangoes. 

Pre-fried store bought fried onions can be substituted.

3 tomatoes will be equivalent to 1.5 cups

You may add a cup and a half of small diced peeled potatoes instead of peas if you prefer. Add this half way to cooking to get a well softened potato. 

Photo credit Niloufer Mavalvala

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Lassi- Yoghurt Milk Shake

Lassi

Most foodie streets in the subcontinent typically feature lassi stalls, a popular drink among the masses. Lassi is a refreshing drink with a base of thick yoghurt, thinned down with ice cubes, milk, and water. Parsis generally prefer to have mitthi, or sweet lassi, with sugar added, or khaari, or salty lassi, which is flavoured with salt and, occasionally, freshly ground black pepper too.

A lassi can also be prepared with mangoes when in season, and flavours of rose water, saffron, cardamom, and cumin are typical options. A simple and delicious way of keeping hydrated, nourished, and healthy during the long, hot summers.

Growing up, we often had a glass of lassi at teatime on hot summer days and as a must on Sundays as a drink before family lunch through the summer.

Serves 6

750 g | 24 oz full fat yoghurt

3 cups chilled whole milk

1 tsp salt or 3 tbsp sguar or to taste

1 cup of ice cubes or crushed ice distributed in 6 chilled glasses

Beat the yoghurt , salt or sugar, and pour in the milk continuing to beat until frothy. Remove in six chilled glasses that have been filled with ice at the bottom of the glass.

Tips

If you choose to prepare a sweet lassi, you will still need to add a pinch of salt for flavour, and the same if you prefer a salty lassi, you have to add a pinch of sugar. 

Photo credit Niloufer Mavalvala

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Harira Soup

Harira Soup

The literal translation of this soup, which is a staple of North African Maghrebi cuisine, is smooth and silky, with the word harir meaning silk or silken cloth. This soup's velvety texture is essential, and the meat stock serves as a base for the flavour. This substantial and tasty soup features chickpeas, saffron, tomatoes, and spices.

It is the soup of choice to break a fast in Ramadan, serving as a robust precursor to the iftari meal. Dried lemons and figs, or dates, depending on the local region, accompany the fresh flatbreads served with it.

The term "Maghreb" (meaning "west") and Maghrebi cuisine refer to the western region of northern Africa that includes Morocco, Libya, Tunisia, and Algeria. 

STOCK
Boil together (for 1 ½ hours)
1 kg| 2.2 lb meat bones +1 tsp salt +1 sliced onion, in 2 L| 8 cups cool water.
Strain and keep aside. Reserve 6 cups to prepare the soup.

The SOUP
In a "soup" pot saute`
1 tbsp melted smen or brown butter +1tbsp olive oil

3 tbsp celery, finely diced

1/2 cup onion, very finely chopped

1 tsp cinnamon powder
1 tbsp ginger powder (or to taste)
1 tsp salt 

1 tsp white pepper powder
150 g| 3/4 cup lamb or veal pieces cut in small pieces
Pour in 6 cups of prepared meat stock
half a cup each of fresh parsley and corriander, finely chopped
a few sprigs of fresh mint, finely chopped
½ cup red lentils; washed
Bring this to boil and add
1 tbsp flour + 1/4  tsp saffron, well mixed in warm 3 tbsp stock or water
750 gm /19 oz can of chickpeas. washed and drained
1 1/4 cup fresh peeled tomatoes, pureed into a coulis
2 tbsp tomato paste
Juice of one lemon, adding more to taste

Cover the pot, continue cooking on a simmer for another 45 minutes to an hour. Taste for salt, ginger and pepper. 
Serve with dried or fresh lemon wedges, harissa paste and pita toasts and figs and
dates on the side.

Photo credit Sheriar Hirjikaka

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Parsi cheese toast

Parsi cheese toast

The three basic staples in every Parsi home are egg, potato, and bread. Combining them and adding grated cheese to it prepares the very old-fashioned retro 'cheese toast,' which we friends want to name Karachi toast. There was a time when all our grandmothers used to make this for us, deep-fried or pan-fried; we had it for tea time or as a snack. Eventually the popularity caught on in a much-frequented gymkhana club, where the only difference was they cut the slice of bread into three fingers, while we at home continued to prepare them as triangles.

Serve it hot. While it doesn't need any accompaniment, some would disagree, and tomato ketchup used to be a go-to for many. 

It may have well been first created to use up leftovers.

Serves 6

4 slices of white bread (you may need one more)

Mix together into a spoonable mash.

3/4 lb| 350 gm potatoes, peeled, boiled, and smashed

1 egg

salt 

1/3 lb | 175gm grated strong cheddar

optional: 1/2 tsp red chili powder

Divide this into 4  equal portions and spoon in a generous heap over the bread. Leave to chill and dry in the fridge for an hour.

Heat oil in a pan, and place the prepared toast potato mix face down. Cook until golden brown, turn over, and cook another 30 seconds until the toast is a golden crisp. Remove this with a slotted spoon and place it on a kitchen towel to absorb any excess oil. Repeat with the rest of the toast.

Cut with a sharp bread knife. Serve hot.

Tips

 Cut these into pieces before frying them. This will give you extra crispy crunchy edges to bite on. 

Preparing this in an air fryer or a toaster oven is an option if preferred. 

Basque cheesecake

Basque Cheesecake

I've tried multiple Basque cheesecakes, and each one was unique. Some were hard and dense, while others were mildly flavoured and required a topping. I created this variation because I prefer my cheesecakes smooth, silky, soft, and not cold, but rather at room temperature.

Serves 8 to 10

Preheat the oven to 200 C | 400 F.

Prepare a 20 cm | 8 inch springform pan with one large piece of parchment that covers the whole pan until the top to prevent leaks. 

250 g | 8.8 oz mascarpone cream cheese

250 g | 8.8 oz other cream cheese of your choice or ricotta

1 cup white sugar

1 tbsp cornstarch

1 tbsp limoncello

1 tsp vanilla extract

1/2 tsp salt

3 large eggs or 4 small eggs

375 ml | 12 oz | 1 1/2 cups of 35% cream with the juice of one lemon squeezed into it. Stir and let it stand for 15 minutes to slightly thicken.

In a food processor, whip all the ingredients together in the order listed, and beat until smooth and creamy. Start with the cheese, sugar, cornstarch, and salt. Add the rest of the ingredients one at a time with the machine running. Pour the mixture into the prepared pan. 

Place in the preheated oven to bake for 50 minutes. It must have a wobble. If the top is still pale, turn the broiler on high for a minute or two. A Basque cheesecake must have 'burnt' skin on top. Remove and let it cool for 3 hours before serving. Do not refrigerate if you like it smooth, silky, and melt-in-the-mouth. If you live in a cold country, leave it outside overnight.

Serve it with fresh fruit like berries, cherries, or oranges. 

Tips

To set it faster, you can place it in the refirgerator for 15 minutes. You can chill this cheesecake further if you prefer it cold but, the consistency will differ. 

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Escargot in Puff Pastry

 

Escargot in puff pastry

When we first moved, discovering new restaurants was a treat. A local fine dining restaurant nearby served this dish, which was delightful and rather intriguing. Recreating this in my home kitchen, I thought to call it a snuff puff; it sounded rather snobbish, much like the restaurant! It doesn't. It has a rather opposite connotation. 

This rather elegant dish is now reserved for a sit-down, special occasion and is always much loved. It is rather filling, and I suggest a fresh salad and a light main to serve with this. A glass of crisp white wine pairs rather well. Bon appétit!

 

 

Serves 8

8 vol-au-vents, frozen

2 oz| 57g salted butter

2 shallots, very finely chopped

1 clove of garlic, crushed

8 oz| 227 g escargots

8 oz ] 227 g chicken stock

8 oz | 227 g cream

4 tbsp dark rum

Salt to taste

A pinch of sugar

2 crushed allspice berries

2 crushed juniper berries

8 + 4 oz | 227+113 g cream cheese

2 tbsp of fresh tarragon and parsley, finely chopped 

Pre-bake the vol-au-vents for 17 minutes until fully risen but still pale. Remove the top and set aside. 

In a pan, melt the butter and sauté the shallots until soft and translucent. Add the garlic and the escargot. Cook for 3 minutes. Remove from the fire and keep aside. 

In another pan prepare the sauce. Heat the chicken stock, cream, sugar, and spice berries. Bring this to a boil, lower the heat, and allow it to cook for 30 minutes. Halfway through, add the rum. Cook until the mixture is thick enough to coat the back of a spoon. Stir in the fresh herbs. Divide it into two pans.

In the first pan of sauce, add the escargot. stir and taste for salt. 

In pan number two, add 4 oz of cream cheese to thicken the sauce before plating. Taste for salt.

To serve 

Spoon a tablespoon of cream cheese, and top this with the escargot sauce. Reheat for 7 minutes in a preheated 350°F oven, then place each on a prepared platter spread with the heavier cheese sauce. Serve immediately.

Tips 

Salt is an important element. The stock, the cheese, and the escargots may have pre-added saltiness. It is therefore advisable to taste both sauces at the very end before seasoning them with salt.

Shallots are small onions and would be equivalent to 2 tbsp of very finely, chopped onions.

Choose a cream cheese with a rich flavor, such as Bel Paese.

Madeira, marsala, sherry, and white port are alternatives to rum. 

Preparing the three components, vol au vents, and the set of two sauces ahead of time works well. Bring them to room temperature before proceeding. 

 My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Orange Rice

 

Orange Rice

This orange rice has a refreshing flavour and looks lovely on a buffet table. My family made it with an orange hotpot curry, which is not typical of Parsi cuisine. Nonetheless, the orange rice transports me back to my Persian ancestors.

This is a favourite recipe of mine, and I frequently serve it with a Parsi gos ni curry—lamb curry. The orange and green onions complement the curry's bold spices while also cutting the fattiness of the meat. Do you want to know if it's sweet? It is not the case. It is, however, an excellent substitute for a traditional recipe.

Serves 6

 

2 1/2 cups rice

2 tsp salt

2 tsp butter or oil

4 cups stock-chicken, meat, or vegetable

1 cup orange juice

8 finely sliced green onions, all the way down to the greens

Zest of two oranges and two lemons; leave some to garnish

 

Wash the rice and add it to a pot. Add all the other ingredients and bring it to a boil. Let the water evaporate until you can see the layer of rice. Cover and lower the heat to a simmer and cook for 20 minutes, until the rice is tender and each grain is separate. Transfer to a platter, garnish, and serve immediately.

Tips

Freshly squeezed orange juice is best.

Adjust the salt if your chicken stock is already salty.

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Green peas and meat stew | Leela Vatena ma Gos

 

Leela Vatena ma Gos | Green Peas and Meat Stew

 

We only ate seasonal vegetables when I was growing up. It was always fresh, with little access to frozen or processed foods. We had no idea how fortunate we were to be eating nutritious meals. Green peas were in season through the winter months in Karachi, and this hearty stew was considered ideal on a chilly night. Eaten with fresh warm rotlis, vegetables cooked with meat and its broth called "ma gos," is a common way most Parsi homes serve up their daily meals. This is thanks to our ancient Persian food culture and heritage, which play an important role in moulding our cuisine.

In time, I have also learned to prepare fried onions in large quantities to freeze and keep for daily use, saving both time and cleaning up. Fresh ginger and garlic are crushed in batches and refrigerated for cooking daily meals. Organising my pantry whenever it is convenient greatly helps me.

 

Serves 6

 

1 tsp oil

1 kg |2.2 lb bone in meat pieces, lamb, mutton, or goat

2 tsp crushed ginger

2 tsp crushed garlic

1 ½ tsp salt

1 ½ tsp cumin powder

1 tsp red chilli powder

1 cinnamon stick

6 green cardamom pods

4 cloves 

4 black peppercorns

3 green chillies, finely chopped

3 tomatoes, skinned and finely chopped

1 ¼ cup crushed fried onions

1 kg |2.2 lb fresh tender green peas in their pod-cleaned

500 g | 1.1 lb potatoes, peeled and cubed

8 green onions or scallions—cut into large chunks

1/2 cup finely chopped fresh coriander

 

In a pan, heat the oil. Add the pieces of meat and brown them all over. Add the ginger, garlic, salt, cumin, and chilli powders. Stir. Add all the warm spices. After another minute, add the green chillies, tomatoes, and fried onions. Once mixed, add 2 cups of water. Bring it to a boil, cover, lower the heat, and allow it to cook for 45 minutes until the meat is almost tender. Add all the prepared vegetables—fresh green peas, potatoes, green onions, and coriander. Cook this together until the meat is tender and the gravy is thick. Serve hot with fresh, warm rotli.

 

Green peas, chips and chicken. 

Tips 

Use the entire green onion.

If you must use frozen peas, you will need just 700 g|1 1/2 lb and add it towards the end.

 

 My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.