Parsi Festive Dishes
By Zarin Mirza August 16, 2020

Navroz (also spelt Novruz) or the New Year is an important event in the Parsi Calendar.  While Novruz in Iran is celebrated according to the Fasli/Bastnai calendar at the time of the Vernal Equinox, mostly on March 21st every year when it celebrates spring, Parsis in India follow the Shahenshahi calendar according to which the New Year falls in August. This is the time for lavish feasting.

I have worked at MAD by Tomato’s, which is  one of the few places serving Parsi food in Ahmedabad.

These are some recipes of  celebratory dishes of the Parsis, typically part of wedding, Navjote and Novruz feasts, and other auspicious occasions.

Sal Mubarak! Happy Novruz.

LAGAN NU CUSTER

Yield – Serves 4

INGREDIENTS

1 litre Full Cream Milk

150 gm Sugar

4 Eggs

5 ml Rosewater

A pinch  of Nutmeg powder

10 gm Khus khus (poppy seeds), toasted

10 gm Charoli (Buchanania lanzan seeds) toasted

Pinch Green Cardamon powder GREEN ELAICHI PWD

Ghee for greasing  the baking tray

Garnish –  Rose petals

 

METHOD:

 Heat milk and bring to a boil.

Lower the flame and let it reduce till ¾ quantity.

Add sugar and mix it till it melts.

Take the milk off flame and cool.

Break 4 eggs in a separate bowl and whisk them gently.

Add green cardamom, powder, nutmeg powder and 2.50ml rosewater, mix into the egg mixture. Pour one ladle milk in the egg mixture, mixing it gently and keep adding till you have used all the milk.

Pour the batter in the ghee-greased baking tray.

Preheat oven at 180 degree Celsius, place the tray in a water pan which can then be put into the oven, bringing the temperature down to 120 degree C.

Cook for 15 mintues, bring out the tray and sprinkle remaining rose water, charoli &  khuskhus.  Place the tray back in oven and cook for 1 hour at 120 degree C till it firms up – a knife when dipped in the mixture should come out clean.

Once done switch the oven off but let the custard remain in the oven till you want to serve.

Cut into square pieces, and garnish with rosewater and fresh rose petals before serving.

PATRA NI MACCHI

Yield – Serves 4

1 whole pomfret  (about 450 gm) – you can cut into 4 slices.

2 TBSP Malt vinegar

A large banana leaf

1 TBSP Garlic Paste

Salt – to taste.

FOR CHUTNEY

100 gm Coriander seeds

25  gm mint leaves

1 whole coconut, grated

1 Tsp Cumin seeds

Juice of 1 lemon

1 TBSP Sugar

1 TBSP chopped green chili

5 cloves of garlic

Salt – to taste

METHOD: Clean the pomfret pieces with running water. Now add salt, 1 tbsp of vinegar, garlic paste and leave the fish covered in a refrigerator.

In a chutney mixer or on a stone grinder add all the ingredients for the chutney except lemon and salt and crush to a fine paste, add salt and lemon juice, mix it well. No water should be added and if using an electric mixer use 2 cubes of ice while crushing, this will help it maintain its colour.

The chutney should be like a thick paste not runny.

Tip: Some people also recommend adding a few cashews to give it a smooth texture.

Remove the centre vein from the banana leaf and split it in 2 parts.

Roast the leaves and keep aside. This helps the leaf to become easily foldable.

Remove the fish from the refrigerator; make 4 equal pieces of the banana leaves.  Place a leaf and top with 1tbsp chutney flatten and place the fish piece in top, again smear more chutney on the fish and spread it. Fold it and make a parcel.

Repeat the process with remaining 3 pieces.  Keep aside for 1 hour before cooking.

Place the steamer on the gas and pour 1 tbsp of malt vinegar.

Once the steamer is hot, place the fish parcels on the steamed plate and close the lid.

Cook for 15-20 minutes on a medium flame and check for doneness.

Serve with lemon wedges and pickles (lagan nu achar is a Parsi favourite pickle).

Note: the same process can be done with paneer for vegetarians. The cooking time will be 10 mins in case of paneer.

 

 

MURGHI NA FARCHA

Yield – Serves 4

 

INGREDIENTS

4 Chicken Drum Sticks

50 gm Garlic Ginger Paste

Juice of 1 Lemon

2 tbsp Oil

Extra oil for frying

2 bay leaves

1 TSP Cumin seeds

1 inch cinnamon stick

100 gm Finely chopped onion

75 gm  finely chopped tomato

1 TBSP Parsi Dhana Jeera Masala

1 TSP Turmeric Powder

1 TBSP Red Chili Powde

1 TSP Coriander Powder

1 TSP Garam Masala Powder

Salt to taste

15 GM Chopped Coriander Leaves

 

BATTER FOR COATING

1 Egg

150 GM Wheat  Flour

150 GM Bread Crumbs

50 GM Chopped Coriander Leaves

20 ML Milk

Salt to taste

1 TBSP Red Chili Powder

 

METHOD:

Clean the chicken and marinate with ginger garlic paste, salt lemon juice and turmeric, keep aside for 30 minutes.

In a cooking pot (kadai) heat oil, add cinnamon stick, cumin seeds and bay leaf, once they bloom add the onions cook add salt. Cook till dark pink in colour,  then add ginger garlic paste and cook till the smell of raw paste goes away. Add tomatoes and cook till they leave water and you see oil on the surface. Add all the powered masala and cook further.

Add the chicken  to the mixture and cook in this masala till the chicken is tender but not falling off the bone.

Take off heat, sprinkle chopped coriander leaves then keep aside to cool.

Tip: the same process can be done in the pressure cooker to reduce the cooking time.

 

Now in a tray or plate mix bread crumb with salt, red chilli powder and coriander leaves. In a large bowl (it should be big enough to dip the chicken drumstick) add 1 beaten egg, milk, salt, red chilli powder and coriander leaves. In a separate plate spread ½ nch thick layer of wheat flour.

Now set up a dipping area with the flour tray, bread crumb and egg batter in this order.

Heat oil for frying, take one drum stick and lightly roll it in the flour then coat with the bread crumbs, and then in the egg batter.

Fry it in the hot oil. Remove once fried and let excess oil drip off.

Repeat process with remaining drum sticks.

Serve hot with lemon wedges and  pickles.

Note – The temperature of the oil should not be very high as the outer casing will cook fast and get dark in colour, so a medium temperature should be maintained.

 

LAGAN NO KOLMI PATIO

Yield – Serves 4

INGREDIENTS

500 GM Prawns, shelled and de-veined

1 TSP Turmeric Powder

2 TSP Red Chili Powder

2 TSP Parsi Dana Jeera Powder

50 GM Finely chopped Onion

1 TBSP Garlic Paste

2 TBSP Oil

2 Green chilis, finely chopped

300 GM Pureed Tomato

25 GM Jaggery

50 gm Blanched Cashew Paste

2 TBSP Malt Vinegar

50 GM Chopped Coriander Leaves

 

Marinate the prawns in turmeric, red chilli powder and salt; keep aside.

While this marinates, finely chop the onion.

Heat the oil in a pan, add the garlic paste and chopped onion; let it brown

Add the chopped chilles and dhana-jeera powder, and mix until well combined.

Add the pureed tomatoes and jaggery, mixing everything well.

Don’t add any water to the pan, and let it cook uncovered so that the moisture released from the tomatoes dries out.

After about 3 – 4 minutes add the blanched cashew nut paste .

When the tomato has reduced – you want a thick consistency with thick gravy – add in half the coriander, vinegar and the prawns.

Cover the pot and let it cook for five minutes. Take off the heat and add in the rest of the coriander as garnish.

The lagan no Kalmio patio is served along with dhan dar as an afternoon meal on a Parsi wedding day.

NOTE- Those who do not eat prawns can make this dish with fish or vegetables.

 

Photo Courtsey:  @tomatosrestaurant