Parsi
Sagun ni Se`v
Vermicelli, thin fine noodles made of roasted whole wheat,
also referred to as seviyan, Dry vermicelli in a packet is available at
all sub-continental grocery stores.
Parsi Sev is generally served in combination with sweetened
yoghurt on most festive occasions. The contrasting textures, flavours, and
temperatures (warm, crunch-topped sev, smooth, cool yoghurt) complement each other
perfectly. The two seem to be synonymous; many of us actually refer to the duo
as one word, "sev-dahi" in conversation!
Rose water, cardamom, and nutmeg fragrances and flavours familiar
to most sweet delights of Parsi cuisine—topped with roasted or fried plump,
golden raisins and slivered almonds or other nuts—complete this delicious dish.
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| Sev topped with raisins and almonds |
 |
| sev -dahi |
Serves 10
1 tsp butter
1/4 cup raisins
1/4 cup slivered almonds
3/4 cup sugar
1 1/4 cup water + 1/2 cup if needed
1 1/2 tbsp oil or ghee or a mixture of both
200 g/ 7 ½ oz vermicelli
A pinch of salt
1/4 cup rose water
1 tsp vanilla
3/4 tsp cardamom powder
1/2 tsp freshly grated nutmeg
1 tsp butter
85 g/ 3 oz raisins
85 g/ 3 oz slivered almonds
In a pan, fry the raisins and almonds in one teaspoon of butter
for one minute. Remove it and keep it aside on a kitchen paper towel to drain
the oil.
In a pan, dissolve the sugar in cold water over a low flame. Do
not allow it to boil. Keep aside.
In a flat, large pan, melt the ghee or heat the oil. Add all of
the vermicelli, tossing it frequently until it is a caramel golden brown. Do
not overcook or it will burn.
Add
the sugar water to cover the vermicelli, pressing it down with the back of a
spatula. Cover the pan tightly with a lid and let it simmer over a very low
flame until the water has evaporated, about 15-20 minutes. Fluff the vermicelli
with a fork and test if it has cooked through. If it has a bite but is
still not soft, add another few teaspoons of water, cover and cook for an extra
5 minutes. Now add the salt, rosewater, vanilla, cardamom, and nutmeg. Set
aside for 3 minutes to steam after tossing with a fork. Serve it sprinkled with
the raisins and almonds.
Tips
The colour of your final dish will depend on the initial
roasting.
To avoid a mess, break the long strands of vermicelli before
opening the packaging.
You can use any combination of oil and ghee or even use
butter. I personally prefer using at least half oil as this prevents it
from burning easily as well as from congealing once cool.
Traditionally, sev does not include vanilla, but it does add a lovely
fragrance and flavour to the dish.
If preparing ahead of time, reheat covered in a low preheated
oven.
An alternate cooking method is steaming. After adding the sugar
water, put the pan in an oven for 25 minutes, starting at 180 °C | 350 °F
and reducing it to
120 °C | 250 °F
halfway. Remember to toss the sev with a fork at this point, checking if it is soft
and moist on its own or needs a sprinkle of water to continue cooking. Pick a
pan that seals well enough to steam.
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