Mulligatawny Parsi Style

Name: Mulligatawny Parsi Style
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Iranian
Ingredients: 1 tbsp uncooked basmati rice; 1 tbsp slivered almonds; 1 tbsp coriander seeds; 1 tbsp white poppy seeds; 6 black peppercorns; 4 cloves; 2-inch piece of cinnamon or cassia bark; 2-inch piece of cinnamon or cassia bark; 200 g cooked basmati rice; Lime wedges, to serve; 1.3 litres water, or chicken or vegetable stock; 150 ml coconut milk; 1.3 litres water, or chicken or vegetable stock; 1.3 litres water, or chicken or vegetable stock; 1 tsp fine salt; 450 g chicken thighs, skinned and diced into small bite-size cubes; 1 white onion, finely chopped; 2 tbsp vegetable, sunflower or rapeseed oil; 2 tbsp vegetable, sunflower or rapeseed oil; 2 tbsp vegetable, sunflower or rapeseed oil; 4 garlic cloves; 2–3 fresh green chillies, or to taste; 1-inch (15 g) piece of fresh ginger; Handful of fresh coriander leaves and stems, roughly chopped (approx. 20 g); Handful of fresh coriander leaves and stems, roughly chopped (approx. 20 g); 1 heaped tsp cumin seeds; ½ tsp ground turmeric

Preparation info

Serves
6

Difficulty
Easy
Ready in
55 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

The observant among you may have noticed that this book already includes a recipe for Mulligatawny in the Anglo-Indian chapter. I’ve included both versions deliberately so you can experiment with making both and seeing which style you prefer. This slightly spicier recipe is inspired by the one from Niloufer Ichaporia King’s book My Bombay Kit

Ingredients

Asia
Iran
India
Persia
Lunch
Gluten-free

Ingredients

Method