Parsi by Farokh Talati

  • Browning onions (page 31)

    from Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture Parsi by Farokh Talati

    • Categories: Vegan; Vegetarian
    • Ingredients: onions
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Notes about this book

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Notes about Recipes in this book

  • Dhansak masala

    • Hansyhobs on November 26, 2023

      Easy to make despite the long list. No idea where you get black cumin seeds so I used regular and I doubt they make much of a difference. I made half the recipe and I still have so much left

    • michalow on April 06, 2026

      The "jam jar" that this fills is a large one! I made a quarter batch, skipping an ingredient or two, and ended up with nearly a cup. Smells nice and made a wonderful pulao.

  • Spicy chilli and garlic masala (Sambhar masala)

    • Hansyhobs on November 26, 2023

      I made this for the dhansak. I didn't add the oil as that seemed a bit random. I made half the recipe and I still have loads left.

  • Mango pickle mayonnaise

    • Hansyhobs on November 26, 2023

      Made this to go with the lamb and herb kebabs, delicious!

  • Masala oats

    • radishseed on January 24, 2024

      A nice warm bowl of savory oats. Served with Onion and cilantro chutney and chopped cilantro on top. I thought 100 g of ghee sounded like a lot (equivalent of 1 stick of butter), so I used about 2 tablespoons instead.

  • Kachuber

    • Hansyhobs on November 26, 2023

      This is so spicy my god!

  • Parsi vegetable pulao (Tarkari no pulao)

    • Hansyhobs on September 09, 2024

      Nice tasting but not for me as everything ends up being the same texture

    • michalow on April 06, 2026

      Deliciously spiced and full of good things. I swapped cauliflower for potatoes and would add more of this next time. I also used cherry tomatoes, and loved these little bursts of brightness. Added almonds for some textural contrast, and I could see raisins working well here, too. Now that I've made the dhansak masala, I think I will make this frequently.

  • Khichdi

    • Hansyhobs on March 20, 2024

      Very tasty, used the ingredients but cooked rice my usual way

  • Plain dal (Dhan dar)

    • Hansyhobs on March 20, 2024

      A very tasty dal. Would def make again

  • Lamb and herb kavabs

    • Hansyhobs on November 26, 2023

      These were easy to make and tasted fantastic. I also made the mango pickle mayo.

  • Mutton in a rich lentil gravy (Mutton dhansak)

    • Hansyhobs on November 26, 2023

      Make sure you give yourself a lot of time to prep this. I don't think I've ever had dhansak before so I can't compare it to anything but I liked this a lot. I used 4 chicken legs for the broth and then shredded them to add to the lentil gravy at the end.

  • Cardamom shortbread (Nankhatai)

    • eclairea on January 06, 2026

      These were nice and fragrant! Next time, would bake a little less than the 30 min bake time for a less crispy texture.

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  • ISBN 10 9461432852
  • ISBN 13 9789461432858
  • Published Oct 13 2022
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries Netherlands
  • Publisher Good Cook

Publishers Text

De keuken van de Parsi laat zich het best omschrijven als een fusionkeuken: vluchtelingen (Zoroastrianen) uit het voormalige Perzië vestigden zich in de 8e eeuw in het westen van India waardoor een rijke culinaire interactie ontstond. Farokh Talati, chef-kok van St. John Bread and Wine te Londen, is Parsi en met dit kookboek krijg je alle recepten uit de Parsikeuken waarmee Talati is grootgebracht. Maak kennis met dhansak, een populair vleesgerecht met linzen en groenten als aubergines, spinazie en pompoen. Of ontdek de enorme variatie in eiergerechten als gebakken ei op spicy tomaten of op ‘rijst van gisteren’. Parsi zijn dol op vlees- en visgerechten maar de keuken biedt ook een keur aan vegetarische schotels als aubergines gestoofd in kokosmelk & korianderchutney. Ontdek heerlijke pickles van mango en fenegriek of maak de mooiste salades uit de Parsikeuken: rammenas met komkommer & granaatappel of van wortel, maïs & paneer. Maak je eigen specerijenmengsels als sambhal masala of ghee, yogurt en paneer. Met Parsi heb je een bijzonder kookboek in handen waarin je ontdekt dat de deze keuken zich wezenlijk onderscheidt van de Indiase.

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