Parsi wedding pickle (Lagan nu achar) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 237) by Niloufer Ichaporia King

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Salted tongue

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cooks up to 1 hour. See recipe for fruit pulp choices, including mango, apricot, unsweetened applesauce, or persimmons. Can substitute dried apricots for jardalus, apple cider vinegar for cane vinegar, cassia for cinnamon, brown sugar for jaggery, and Indian chile powder for cayenne. See recipe for variations, including additional options for fruits. This recipe is part of the "Wedding dinner (Lagan nu bhonu)" menu on P282.

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