Welcome to My Parsi Party
Parsis revel in their reputation as hedonistic gourmands. Every gathering, celebration, religious occasion, and even loss is marked by food. Writer Sabrina Medora shares never-before-printed recipes for the dinner parties of her childhood.
Simmered until tender and pressed through a strainer for a velvety-smooth texture, this turmeric-tinted dal is deliberately plain. In Parsi cuisine, it is sometimes used to thicken other dishes or served accompanied by sides like Prawn Patio. When served spooned over white rice, the butter and sugar are essential seasonings. Unsoaked pigeon peas may be prepared through step 2 in a pressure cooker.
In this Parsi dish, tangy tomato achaar and cinnamon give this silky-smooth gravy mild heat and sweet warmth. Traditionally made with ground beef, pork is used here instead for a juicy, tender patty. Add the cutlets to the oil straight from their dip in the eggs to create a lacy "tutu" of crispy egg around each cutlet.