Sabrina Medora

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.
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Prawn Patio
Rating: Unrated
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A generous amount of red onion cooks down into a jammy, caramelized spread, adding a silky, savory contrast to the quickly cooked lemony shrimp in this traditional Parsi side dish. Cilantro stems and leaves add a bold, herbal crunch.
Dhansak
Rating: Unrated
2
In this family recipe for a classic Parsi dish, lamb shoulder is slowly tenderized into a rich braise, thickened with pigeon pea dal, and deeply flavored with vibrant green chutney, tangy tomato achaar, and dhansak masala. Use leftover kachumber on fish tacos or grilled pork chops.
Dhan Dar
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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.
Parsi Green Chutney
Rating: Unrated
1
This versatile sweet-hot-tangy Parsi condiment seasons and brightens every dish on the table both during cooking and as a tableside garnish. Raw walnuts lend a strong nutty flavor and rich texture to the chutney, no toasting required.
Chutney Fish
Rating: Unrated
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Marinating tender sea bass in turmeric, lal masala, and ketchup before coating with green chutney keeps each layer of flavor distinct and adds a beautiful ring of vibrant color to this crispy fried fish, traditional to Parsi cuisine.
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.
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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.