Made with just ghee and jaggery, these simple lollypops have stood the test of time. A rare treat my parents and grandparents both remember enjoying.
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Creamy Fish Kebabs
A take on British fish cakes, these Parsi style fish kebabs made with prawn, squid, and rawas are a creamy treat for any day.
Ravaiya (Eggplant) Tart
A modern take on a classic vegetarian Parsi dish, these Ravaiya tarts are made with the Parsi chutney we all love, oodles of white sauce and generous amounts of cheese. Oh yes, and eggplants.
Date Bliss Balls
Recipe contributed by Good Parsi Wife The Good Parsi Wife is a full time mother, full time foodie and part time Engineer living in Western Australia. In her spare time (does that even exist!?) you can usually find her in the kitchen experimenting for her family and social media followers, or singing and dancing around…
Chutney Chana Croquettes
Filled with the goodness of seasonal harbhara chana (fresh chickpeas) and crumbled Paneer, these Chutney Chana Croquettes are a delightful Parsi snack alternative to the boring veg kebab!
Bacon Wrapped Atheli Chicken
After seeing at least a thousand videos of bacon wrapped chicken on Tasty and other videos, it was time to make a Parsi edition. Here’s the Bacon wrapped Atheli Marghi cooked the same way but with Parsi spices.
Amaranth Bhaji Dana ma Gosht
A twist on the traditional, we have taken the Parsi wedding favourite Bhaji Dana ma Gosht and made it with Red Amaranth & Green Chickpeas.
Zopf Challah Bread Khaman Nu
An experiment involving a swiss braided bread and a Parsi Kopra Pak filling that turned out to be a tasty success!
Yogurt Eggs
Tasty and healthy, these yogurt eggs made by tweaking an age-old Turkish recipe are the perfect start to your day.
Xerxes’s Kheema Samosa
Crispy on the outside and deliciously spicy on the inside, these Parsi type Kheema Samosa’s make the perfect starter for parties and are enjoyed by kids and adults alike.
Wafers, Bukka & Egg Stack
Imagine a stack made with wafers, mutton bukka, tomatoes, cheese and fried egg. Now go make this in your kitchen for breakfast and enjoy the carb fiesta!
Vindaloo Puffs
Everyone loves a good Pork vindaloo but its a shame you can’t have some for breakfast or tea. Unless, you make yourself some Vindaloo Puffs in which case it’s totally okay.
Upside Down Pineapple Cake
A Parsi version of the popular 1970s pineapple cake, this one is an heirloom recipe that’s been tweaked to become a bit more healthy and a lot more tasty.
Tamota Ni Gravy (Basic Parsi Tomato Gravy)
A Bawi Basic, the Tamota ni Gravy can be served with kebabs or cutlets and even forms the base for a Tomato per Eedu and other Parsi tomato favourites like the Ras Chawal.
Saffron Penda (Peda)
Saffron Peda’s are a key component of the Parsi Besna and Paglaru ceremonies for Parsi children. Here’s how you can make a gluten free version at home.
Ribbon Rice
An all time favorite, fuss free but fancy enough to impress all dish, Ribbon Rice is a unique pulao featuring prawns cooked in a red patio gravy that is then topped by a green chutney layer.
Qaty’s Quesadilla
A good ol’ Pars-Mex Quesadilla, this dish is a leftover makeover that is easy enough for week nights and tasty enough for even your pickiest eaters.
Pork Sambhari
Parsis love eating their bacon and pork but not many cook with it. Here’s a simple recipe for making Pork Ribs at home, Parsi style.
Osh-e-Meer
Osh-e-Meer, a delicious hearty soup made with lentils, greens and home-made noodles is a special dish made by Irani Zoroastrians that is traditionally served on Novruz.
Nutty Parsi Pattice
Stuffed to the brim with crispy onions, raisins and fried nuts, this Nutty Pattice is the perfect Parsi vegetarian treat for parties.
Mango (Raw) per Eedu
Parsis have mastered the art of adding an egg to just about anything and we have not even spared the king of summer fruits, the royal mango. Made with semi ripe mangoes, the Mango per Eedu is a delicious way to eat your eggs!
Leela Lasan (Green Garlic) Akoori
A simple egg dish made with seasonal tender green garlic shoots that transform the usual scrambled egg into a flavour packed breakfast.
Khari Kaleji Three Ways
Parsis love eating offal and chicken liver is a hot favourite. Here’s a story about Khari Kaleji, a mixed marriage and three ways of serving this Parsi breakfast classic.
Prawn, Papeta ne Eeda no Patio
A unique Parsi patio made not only with prawns but also fried potatoes and boiled eggs. Prepared with coconut cream and a touch of white wine, this is a prawn patio with a twist.
Irani Berry Pulao
Nothing annoys me more than a ‘secret recipe’ and it is about time someone revealed the true secret behind the iconic Irani Berry Pulao. Here’s my not so secret recipe for you to make at home.
Hing Rai no Papeto
The potato is one of the very few vegetables that Parsis across the board will happily eat any day of the week. And, this recipe for Hing Rai no Papeto is a Gujarati dish that Parsis have adopted as one of their own.
Ghau nu Doodh Custard
Ghau nu Doodh (Wheat Milk Extract) is a protein laden superfood had over the years by Parsis. In its traditional form as a jelly it can be quite unpalatable for kids and hence here’s a unique Ghau nu Doodh Custard which packs in nutrition while being super tasty.
Farideh’s Gosht & Kebab Pulao
Cooked on all happy occasions in a Parsi household, the Gosht & Kebab Pulao is a classic Parsi dish that has any Parsi’s favourite ingredients – rice, mutton, potatoes and eggs.
Eeda Pak (Egg Fudge)
Parsis have a deep love for their eedu and they have even managed to create a “Pak’’ of the same. With the revered egg being healthy once again, isn’t it perhaps the perfect time to revive the once loved Eeda Pak?
Dahi ma Gosht
Dahi ma Gosht is a tantalising mutton curry that was traditionally served at Parsi navjotes. It is super easy to make and in my meat-loving opinion beats the Gujarati Dahi Kadhi any day!
Chutney Prawn Papeto
A leftover makeover, the Chutney Prawns Papeto makes for a tasty weeknight dinner that is cooked in a jiffy. A must eat for all prawn lovers!
Bamboat’s Buddha Bowl
The latest food craze to hit the world is the Buddha Bowl. But wait, its vegetarian. Our guest writer Roxanne Bamboat came to our rescue and has created a Parsi version of the Buddha Bowl complete with Bacon and Eggs!
Ambakalyo
Ambakalyo, a sweet and tangy chutney made by the Parsis that is similar to the Jaggery & Mango pickle, but is made with ripe mangoes and served at Parsi Ghambars.