My Persian Palau

My Persian Palau

The kheema no palau prepared by some Parsi families inspired this recipe. Some served palau with khichri, while others served it plain. It was served with yoghurt, raita, or kudhee. A radish and carrot salad is served alongside poppodums and a doryu onion salad (finely sliced onions dipped in tamarind-jaggery chutney).

I was constantly thinking about the rice platter that would be served at my annual Navroze feasts. I enjoy experimenting with new recipes, and this was one of them: a Persian fusion of ground meat seasoned with Parsi and Persian spices, saffron-infused rice, and sumac or zereshk with dill or parsley to finish. While parsley will most likely be a better match for the meat, I prefer dill and used that instead.

This recipe is ideal for feeding a large group.

Serves 16

1kg/ 2.2lb ground meat of beef or lamb

4 tbsp whole milk

2 large veal bones with marrow in it

1 ½ tsp salt

1 cinnamon stick

2 tbsp tomato paste

1 tsp ginger paste

1 tsp garlic paste

1/4 tsp turmeric powder

1 tsp cinnamon powder

1 tsp advieh powder

pinch of brown sugar

Juice of 2 limes or lemons

500gm/ 1.1lb fried, crushed onions

4 cups meat broth

4 cups rice + 8 cups of chicken stock

1/2 tsp crushed saffron infused in hot water

125 gm/4 oz salted melted butter

1 cup zereshk -barberries - washed

1 tsp sumac powder

A cupful of washed chopped fresh dill sprigs or finely chopped fresh parsley

The meat

In a pan, sauté the ground meat until nice and brown; it will be dry-looking. Keep adding a little milk to keep it moist. Once cooked for about 10 to 15 minutes, add 4 large veal or lamb bones for flavour. Keep cooking it to catch the colour and caramelise it.

Season with salt and add the cinnamon sticks, tomato paste, ginger and garlic paste, turmeric, cinnamon, and advieh powders, sugar, and the browned onions. Mix well, and add the stock. Bring this to a boil, cover with a lid, and cook for 45 minutes.

Squeeze the lemons over the meat and mix well. The liquid should be gone, leaving moist meat as a result. Let this cool off while you make the rice.

The rice

Cook the washed rice in stock. Overturn immediately on a flat platter and toss the

rice with the infused saffron and melted butter. Gently toss in the zereshk, sprinkle the

sumac and fresh dill. Toss it gently. Remove a third of the rice to mix with the meat.

and finish off the dish with the remainder of your rice on top. Tightly cover and steam

on a bain-marie for 30 minutes.

Serve warm with a side of yoghurt mixed with cucumber and fresh mint and a pinch each of salt and sugar. similar to the Persian Maast-O-khiar, which would use dried mint instead.

Tips

Mixing the rice and meat with your hands will prevent it from breaking.

Use a large, deep, roasting pan or silver foil.

Photo credit Niloufer Mavalvala

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Coconut Rice

Copra na Chawal | Coconut Rice

Flaky coconut rice is the perfect combination with so many delicious recipes. Rogan josh, caldin, badami chicken. Curries that can be Indian or Thai, light or creamy, all pair well. This fragrant rice tastes perfect with chicken, fish, prawns, and meat. A delectable option for both vegetarians and vegans alike, it's simple to make; keep it sticky or flaky; the choice is yours. 

A cup of green peas can give it a fresh burst of colour and sweetness.

Flaky coconut rice prepared in coconut water and flash frozen fresh coconut

Serves 6

3 tbsp oil

3 tbsp grated coconut (fresh or frozen)

1 cinnamon stick
3 pods green cardamom

½ tsp turmeric

2 cups washed rice

1 ½ tsp salt

1 cup coconut water

2 cups coconut milk

 

In a pan, heat the oil and add the grated coconut, cinnamon, and turmeric. Sauté for a minute and add the rice, salt, and all the liquids. Boil until the top of the rice shows. Cover tightly, lower the heat, and cook for another 20 to 25 minutes until the rice is tender and flaky.

Tips

The oil is an option to keep the grains of rice individual and to allow the coconut and spices to toast. You may reduce or omit it.

If you like the rice light and not sticky, add 4 cups of coconut water instead of any other liquid. Adding the coconut milk makes it stickier, but the flavours are bolder.

A touch of coconut vinegar will add a touch of sparkle to the coconut rice. A tablespoon would be enough in the quantity and should be added just before you cover the pot and reduce the heat so the acidity of the vinegar does not hamper the cooking of the rice.

Starting off the rice with coconut oil is also a good idea. It will add to the "pungency" of the coconut flavour. My suggestion is a combination of coconut oil and coconut water to keep that fine balance.

Adding spices like 3 kaffir lime leaves, 6 curry leaves/patta, zest of 1 lime, 8 cloves, or 1 tsp of mustard seeds are all suggestions that complement this dish. Pick your favourites and match them to the curry or stew you plan on serving with this rice.

Some suggestions to serve up this rice with are: Machi no Rus, Tarkari ni Curry, and Dahi ni Kudhee.

Caldin

Coconut Fish Curry

Potato and Chicken Rus/Gravy

Chicken Saag

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Niloufer Mavalvala

Saffron Rice

Saffron Rice

Fragrant and delicious, saffron rice is a great way to pair with subtle and fresh curries and stews. Perfect with almond-based curries, coconut curries, and vegetable stews. If desired, add it as a layer to your ribbon rice. Saffron rice makes a wonderful aromatic Kheema/Mince Palau. Serve with prawn Tarapori patiyo and dahi ni kudhee. The choice is yours.

Saffron rice with a sliver of lemon and cardamom pods

Serves 6 

3 tbsp oil and butter
2 sticks of cinnamon bark
6 green cardamom pods
1/2 tsp sugar
2 cups rice
1 1/2 tsp salt
freshly grated zest of  a lemon 
3 1/2 cup water

1/4 teaspoon crushed saffron threads in 1/2 cup warm water to blossom

In a pan, melt the butter with the oil until just heated. Add the cinnamon sticks, cardamom pods, and sugar to sauté for a minute, until fragrant. 
Wash and add the rice, salt, and lemon zest, and finally the water. Allow it to come to a boil and then add the warm water infused with saffron. Give it a minute to come to a boil again and cook until you can see the top of the rice. Cover with a lid to seal, lower the heat, and cook for 20 minutes until cooked through and it's tender and flaky. 

Tips

Not all rice is washed nor in need of soaking. 
I use Basmati rice, but any rice will work well. I wash and rinse the rice at least 10 times, or until the water runs clear, and do not soak it. 
The spices in this ingredient list are fragrant and yet very subtle. Add or substitute your favourite ones. Perhaps add a Kaffir lime leaf or two when serving this with a Thai curry, while adding a curry leaf or two when serving it with an Indian curry. 
Lemon grass, fresh mint, and fresh dill are all some suggestions.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Niloufer Mavalvala

Lemon Rice

Lemon Rice

Lemon Rice with a touch of lemon grass, lemon, curry leaves and mustard seeds.

3 tbsp oil
2 stalks  lemon grass
3 to 4 stalks curry patta
1/2 tsp mustard seeds
2 1/2 cup rice
1/4 tsp turmeric
2 tsp salt
1/3 cup  fresh lemon or lime juice + 2/3rd cup water

Heat the oil, sizzle the lemon grass, curry patta, mustard seeds, salt and turmeric. Wash the rice and add it to the pot. Add 4 cups of water. Bring it to a boil and allow all the water to evaporate. Add  the 1/3 cup juice+ 2/3 rd cup water. Shake the pan and cover the pot. Leave to steam for 20 minutes until it is cooked  through.

Tips
Do not add the lemon before all the water has evaporated. It can leave some of the grains of rice hard. 
Depending on what you are serving it change the flavours. 
For a Thai curry use kaffir lime leaves instead of curry patta.
Use saffron instead of turmeric if you desire, or use a bit of both.

Serve this with the aromatic korma or a yogurt kudhee. It tastes delicious with chicken curry and with Persian khoresh. The choices are umpteen.


Read more about Parsi food its history, traditions and stories in my cookbooks The World of Parsi Cooking: Food Across Borders and The Art of Parsi Cooking;reviving an ancient cuisine.


Niloufer's Kitchen : Persian Fusion from read.amazon.com


Photo courtesy Kainaaz R. Patell

Khichri

Khichri     

Khichri | Lentils and Rice       


Khichri, Khichdi, and Khichuri are derived from a Sanskrit word simply meaning rice and lentil.
It has many variations and is popularly referred to as comfort food. The texture is generally wet rather than dry, like a risotto. It is often seasoned with clarified butter or pure ghee. From the Greeks to the Persians, it was a favourite of the Mughal Emperor Akbar! Traditionally, this Parsi Khichri is not wet but like a Palau. Served with kohra no patiyo, dahi ni kudhee, or tomato saas.

Egyptians and their neighbours add vegetables to it, while the Indian subcontinent likes to serve it with yoghurt or other forms of curries. The people of Maharashtra and Gujarat living on the Arabian Sea, however, tend to add shrimp to their Khichri and whole, ripe baby mangoes for vegetarians.

Healthy and simple, it is generally the first form of solid food introduced to babies. Being affordable as a self-contained, complete meal, it is the food of the masses. Many cultures dedicate a meal of Khichri during their week of wedding festivities, yet it is never served at the wedding!

       

Delicious aromatic Khichri


 

Serves 6

 

2 tbsp oil

2 tbsp fried onions

1 cinnamon stick     

2 whole green cardamoms

6 cloves

1 tsp salt

1/3 tsp turmeric

2 cups rice

½ cup red lentils

3 3/4 cups tap water

 

 

In a pan heat 2 tbsp of oil add the onions, cinnamon, cardamom, cloves, salt and turmeric. Give it a stir.

Add the washed rice and lentils. Pour in the water. 

On a high flame, bring it all to a boil. Cook till all the water is gone and you can see the top of the rice. Cover, lower the flame and steam for 22 minutes. Serve hot.

Tips

The onions are an optional addition to this Khichri and can be diced or sliced.

This can be served with
Parsi Fish or Prawn Saas from The Art of Parsi Cooking; reviving an ancient cuisine
Dahi ni Kadhi and Kheema from The World of Parsi Cooking: Food Across Borders
Jhinga no patio from The Art of Parsi Cooking; reviving an ancient cuisine

Read more about Parsi Food and its origins in my cookbook 
The Art of Parsi Cooking; reviving an ancient cuisine.

For more recipes from Parsi cuisine download
Niloufer's Kitchen: Quick and Easy
http://www.amazon.com/dp/B00HBSBLI4

http://www.nilouferskitchen.com/2014/02/quinoa-kichri.html

Photo credit Nafeesa Jalal

Caramelised Brown Rice

Caramelised Brown Rice
also referred to as Brown Rice

Served with Dhansak, Dodhi Chawal and Rus Chawal 

Vugharela Chawal | Caramelised Brown Rice

 

This type of basmati rice is typically served with dhansak, rus chawal, and dodhi chawal (dodhi ni buryani). Its brown colour comes from the caramelization process with jaggery or sugar. This is not to be confused with whole grain brown rice, which is completely different.

Rinsing the raw rice at least ten times before cooking ensures the grains to be almost starch-free and will give you wonderful individual grains of cooked rice—khula dana, a term often used by Parsis who like their rice not to be lumpy—loncha jayva.

Caramelised Brown Rice for the Dhansak, Dodhi Chawal and Rus Chawal

 

Serves 6 persons

2 cups basmati rice
2 tsp jaggery
1 tbsp oil
2 tbsp crisp fried onions 
1 cinnamon stick
6 cloves
6 black peppercorns
2 whole green cardamom

2 tsp salt

Optionally a dry bay leaf, star anise and black cardamom

4 cups water

In a pan melt and caramelise the jaggery until it is dark.
Immediately add the oil, onions, whole spices, and salt. Add a cup of water. Add the washed rice and the rest of the water. Bring it to a boil on a high flame. Once the water evaporates, and the rice shows through the water, keep a watchful eye on the pot for ‘'holes'' to be formed. Lower the flame, tightly cover, and steam the rice for 22 minutes.
Gently fluff the rice with a fork to keep it separated and serve.

Tips

Mis en place is important in this recipe – keep all ingredients ready.

Instead of a cup measure, try the age-old perfect rice finger test. Put your index finger on the very top of the rice. Pour cold water until the first indentation “cut” of your finger. This always seems to work!

The colour of the rice will depend on how dark your caramel is.

Do not soak the rice.



For more Parsi Food recipes and its origins click for my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.

The World of Parsi Cooking: Food Across Borders.

Photo courtesy Sheriar Hirjikaka