Persian Market Palau

Name: Persian Market Palau
Cuisine: Indian
Ingredients: 1 cup rice, washed and rinsed; 1 cup water; ¼ tsp saffron, crushed and mixed with ¼ cup warm milk; 3 cups potatoes, finely shredded or sliced; ½ cup pistachios, chopped; ¼ tsp saffron, crushed and mixed with ¼ cup warm milk; ½ cup zereshk (barberries), rinsed; 1 fresh or dry red chilli; 500 g | 1.1 lb lamb pieces, cut into equal squares; 1 tbsp crushed ginger; 1 fresh or dry red chilli; 1 cup yoghurt; 1 tsp advieh; (see The Parsi Larder); 500 g | 1.1 lb lamb pieces, cut into equal squares; 1 tsp + 1 tsp + ½ tsp salt; 4 tbsp oil + 4 tbsp butter or brown butter. This will add to the flavour and richness; 1 cup thinly sliced onion; 4 tbsp oil + 4 tbsp butter or brown butter. This will add to the flavour and richness; 4 tbsp oil + 4 tbsp butter or brown butter. This will add to the flavour and richness

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Route to Parsi Cooking

By Niloufer Mavalvala

Published 2024

About

This is a recipe that I prepared with my aunt Villie many, many years ago for a fundraiser in Toronto. It was a wonderful experience.

Traditionally, these kinds of dishes are made in a deep pan and ‘overturned’ to show the beautiful tahdig, or crust, that forms at the bottom of the pan. However, one can also prepare this for a large family gathering on platters and layers just as beautifully. This is the perfect example of cooking meat in yoghurt—yet another Persian tradition

Ingredients

Asia
India
Iran
Toronto
Main course
Gluten-free

Ingredients

Method