Parsi ‘Brown’ Rice

Despite the name, this dish is made with white basmati rice and not brown – it’s the caramelised onion that gives it that moniker, along with adding delicate sweet notes. I go lightly on the sugar, although when I was researching this recipe many versions I found used 2 tablespoons or more, which I think is excessive. This rice is traditionally served alongside dhansak and a kachumber salad but it goes equally well with many of the meat and fish dishes in this book. It’s easy to master and