If you’re a fan of culinary escapades and are on the lookout for some drool-worthy dishes to spice up your weekend, Parsi cuisine has you covered. Known for its rich, hearty flavours and unique blends of spices, Parsi food is a delightful fusion of Persian and Indian culinary traditions. 

This weekend, why not cook up some classic Parsi meaty delights? Get ready to embark on a flavorful journey that will have your taste buds dancing with joy with these 3 must-try recipes.

 

1. Mutton Dhansak

Let’s start with the legendary mutton dhansak. The recipe is a symphony of flavours, combining succulent mutton with a medley of lentils and vegetables, all simmered in a rich, aromatic sauce.

Ingredients to make Parsi Mutton Dhansak:

– 500g FreshToHome Antibiotic residue-free mutton curry cut

– 1 cup mixed lentils (split pigeon peas, red lentils, and yellow lentils)

– 2 onions, finely chopped

– 2 tomatoes, chopped

– 1 tablespoon ginger-garlic paste

– 2 tablespoons dhansak masala

– 1 teaspoon turmeric powder

– 1 teaspoon cumin seeds

– 2 tablespoons oil

– Salt to taste

– Fresh coriander leaves for garnish

 

Instructions:

1. Cook the lentils: 

Rinse the lentils and cook them in a pressure cooker with water until they are soft and mushy. Set aside.

2. Prepare the mutton: 

In a large pot, heat the oil and add cumin seeds. When they splutter, add the onions and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute.

3. Add tomatoes and spices:

Add the chopped tomatoes, turmeric powder, and dhansak masala. Cook until the tomatoes are soft and the oil separates.

4. Combine and simmer: 

Add the mutton chunks to the pot and cook until they are browned on all sides. Pour in the cooked lentils and mix well. Add water to achieve the desired consistency and season with salt.

5. Cook until tender: 

Cover and let the mutton simmer on low heat until it’s tender and the flavours have melded together. Garnish with fresh coriander leaves and serve hot with rice or bread.

 

2. Patra Ni Machhi

Next up, we have the classic Patra Ni Machhi, a dish that will transport you to the aromatic kitchens of Parsi households. This dish features fish fillets smothered in a zesty green chutney, wrapped in banana leaves, and steamed to perfection.

Ingredients for Patra Ni Machhi:

– 4 fish fillets (FreshToHome Black Pomfret)

– Banana leaves, cut into pieces for wrapping

– 1 cup fresh coriander leaves

– 1/2 cup fresh mint leaves

– 4 green chilies

– 1 tablespoon ginger-garlic paste

– Juice of 1 lemon

– 1 teaspoon cumin seeds

– Salt to taste

– 2 tablespoons oil

 

Instructions:

1. Make the chutney: 

In a blender, combine the coriander leaves, mint leaves, green chilies, ginger-garlic paste, lemon juice, cumin seeds, and salt. Blend until smooth.

2. Marinate the fish: 

Coat each fish fillet with the chutney, ensuring they are well-covered.

3. Wrap in banana leaves: 

Place each fillet in a banana leaf piece, fold it over to make a parcel, and secure with a toothpick.

4. Steam the parcels:

Steam the wrapped fish parcels in a steamer for about 15-20 minutes, or until the fish is cooked through and flaky.

5. Serve hot: 

Unwrap the fish from the banana leaves and serve hot with a squeeze of lemon.

 

3. Chicken Farcha

Finally, we have the crispy, golden delight known as Chicken Farcha. This Parsi chicken recipe is the ultimate comfort food, featuring tender chicken pieces marinated in spices, coated in a batter, and deep-fried to perfection.

Ingredients for Chicken Farcha Recipe:

– 500g chicken FreshToHome’s Premium Antibiotic-residue-free Chicken Drumsticks Skinless

– 1 tablespoon ginger-garlic paste

– 1 teaspoon red chilli powder

– 1 teaspoon turmeric powder

– 1 teaspoon garam masala

– Juice of 1 lemon

– Salt to taste

– 2 eggs, beaten

– 1 cup breadcrumbs

– Oil for deep frying

 

Instructions:

1. Marinate the chicken: 

In a bowl, mix the ginger-garlic paste, red chilli powder, turmeric powder, garam masala, lemon juice, and salt. Add the chicken pieces and marinate for at least 2 hours, preferably overnight.

2. Prepare the batter: 

Beat the eggs in one bowl and place the breadcrumbs in another.

3. Coat the chicken:

Dip each marinated chicken piece in the beaten eggs, then coat with breadcrumbs.

4. Deep fry: 

Heat oil in a deep pan. Fry the chicken pieces in batches until golden brown and cooked through.

5. Serve hot: 

Drain on paper towels and serve hot with a side of chutney or ketchup.

 

Wrapping up!

These Parsi meaty delights are sure to make your weekend cooking session an epic gastronomic adventure. The mutton dhansak recipe is a hearty, comforting dish that’s perfect for a family meal. The patra ni machhi offers a unique blend of flavours with its steamed fish wrapped in banana leaves. And of course, the  farcha chicken is a crispy, spicy delight that’s impossible to resist.

 

So, why not add these Parsi chicken recipes to your culinary repertoire because these recipes are sure to satisfy your taste buds and leave you wanting more. 

Happy cooking!