Parsi vegetable pulao (Tarkari no pulao) from Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture (page 152) by Farokh Talati

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for ghee. See recipe for non-vegetarian variations.

  • 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.

  • Hansyhobs on September 09, 2024

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

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