4 easy recipes so you can have a delicious Navroz!

For Parsis around the world, 21st of March marks the beginning of a new year and the first day of spring. It’s the perfect day to cook up a delicious Parsi-style feast with our range of fresh meats & seafood. We’ve chosen some delicious Parsi favourites that are easy to put together so you can have your very own feast, easily.

Marghi Na Farcha – Parsi Style Fried Chicken

Marghi Na Farcha - Parsi Style Fried Chicken

If you enjoy a good fried chicken recipe, you’ll absolutely love this Parsi take on crumb-fried chicken – spiced well with desi masalas. To make this recipe, we’d recommend using a boneless cut of chicken like our Boneless Chicken Thighs since they’re less prone to drying out while frying. 

Print Recipe
Marghi Na Farcha - Parsi Style Fried Chicken
marghi na farcha
Course Appetizer
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Course Appetizer
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
marghi na farcha
Instructions
  1. To make Marghi Na Farcha, combine ginger-garlic paste, lemon juice, red chili powder, garam masala, salt and pepper in a bowl. Add the chicken to the bowl and let it marinate for 10-15 minutes.
    marination of the marghi na farcha
  2. While the chicken is marinating, heat the oil.
  3. Crack the eggs in a bowl and season it with salt, pepper and chilli flakes. Whisk this well. Spread out the breadcrumbs on a plate.
  4. Once the oil is hot, dip the marinated chicken in the egg mixture and then roll it in breadcrumbs making sure it is coated well.
    coating the chicken in eggs and bread crumbs
  5. Gently slide it into the hot oil and fry on medium heat until the chicken turns golden brown on both sides.
    deep frying the chicken to make marghi na farcha
  6. Drain on paper towels and serve hot with your favourite chutney.

Mutton Dhansak – Parsi Style Stew 

Dhansak is a mix of lentils (dhan), veggies (sak), and mutton that’s served on special occasions, making it a delicious option for Navroz! Serve this with caramelised brown rice for a delicious flavour pairing. We recommend using our Rich Goat Curry Cut to make this dish. 

Print Recipe
Parsi Mutton Dhansak
Course Main Dish
Cuisine Indian
Prep Time 20 mins
Cook Time 1 hour
Servings
people
Course Main Dish
Cuisine Indian
Prep Time 20 mins
Cook Time 1 hour
Servings
people
Instructions
  1. In a bowl, soak the split pigeon peas, red lentils, yellow split gram, and split gram dal for half an hour.
  2. In a pressure cooker, combine methi leaves, pumpkin, brinjal, water, and the soaked dals. Pressure cook for 10-15 minutes or until the dals are cooked.
  3. To cook the mutton, start by heating oil in a pressure cooker. Add the bay leaves, and chopped onions and fry until the onions turn golden brown.
  4. Add ginger-garlic paste and fry until cooked through. Then add the tomatoes, red chilli powder, and garam masala and saute for 1-2 mins. Add water and pressure cook for 4 whistles. Then put it on low heat for 10 minutes, and turn off the heat.
  5. Once the pressure subsides, add the cooked dal to the mutton and simmer for 10-15 mins. Sprinkle salt, mix well, and serve.
    Finished Dhansak In a Pressure Cooker
Recipe Notes

If you’re on the hunt for a unique dish that packs a flavor punch, then Dhansak is the right way to go. A lot of Parsis also add in potatoes as another great veggie. For more of a Gujarati twist, you can add tamarind paste and jaggery to your Dhansak.

Recipe Tip: If your gravy is too thick, slowly add water until it reaches the desired consistency.

Patra Ni Macchi – Parsi Style Steamed Fish

An extremely popular dish, Patra Ni Macchi is fresh fish slathered in a delicious green chutney, wrapped in banana leaves and steamed to perfection! To make this, we’d recommend using our Whole White Pomfret. It’s cleaned and gutted and has very few bones, making it easy to eat too.

Print Recipe
Patra Ni Macchi - Parsi Style Steamed Fish
patrani macchi
Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For Steaming
For the Chutney
Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For Steaming
For the Chutney
patrani macchi
Instructions
  1. Rub the fish with salt and turmeric and let it marinate for 30 minutes.
    pomfret with salt and haldi for patrani macchi
  2. In a blender, add coriander, mint leaves, cumin seeds, grated coconut, green chillies, garlic cloves, salt, sugar and lime juice. Blend the ingredients into a thick paste.
  3. Make thin slits on both sides of the fish. Spread the chutney all over the fish, making sure to add some in the slits.
    pomfret with chutney for patrani macchi
  4. Cut the stem of the banana leaf and cut it into squares big enough to fit the fish fillet. Place the fish over the leaf. Wrap the leaf around with the thread to keep it secure and tight. Place the fish in a steamer with simmering water. Steam the fish for 15 to 20 minutes.
    Pomfret wrapped in banana leaves and steamed to make patrani macchi
  5. Serve hot in the banana leaf itself. If you don’t have Banana leaf then you can use aluminium foil to wrap and steam the fish.
Recipe Notes

Recipe Tip For ease of wrapping and steaming, warm up the Banana leaves on the burner. You can also flip them in a hot pan for a few seconds until they turn soft. 

Frequently Asked Questions  

Can I bake the fish instead of steaming? Yes. Preheat the oven to 190-degree Celsius. Place the wrapped fish in a baking tin. Sprinkle some vinegar and water over the parcels and bake the fish for about 20 minutes.

Kolmi No Patio – Parsi Style Prawn Curry

Tangy, sweet, spicy – Kolmi No Patio is a delicious Parsi prawn curry that’s cooked on special occasions and served with rice or rotis. It highlights sweet & sour notes really well and everyone loves it! To make this dish, we’d recommend using our Freshwater Prawns. They’re peeled, cleaned, and deveined, so you can cook with them straight out of the pack.

Print Recipe
Kolmi No Patio - Parsi Style Prawn Curry
kolmi no patio
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
kolmi no patio
Instructions
  1. To make Kolmi No Patio, start by soaking the dried red chillies in the prawn stock for 10 minutes.
  2. Blend together the chillies, ginger, garlic and stock.
  3. In a pan, heat some oil. Then add onions and fry until golden brown.
  4. Add chilli powder, coriander powder, cumin powder, turmeric powder and garam masala and fry until the masalas are cooked.
  5. Add the tomatoes and fry until you see the masala separating from the oil. Add tamarind water and jaggery. Mix well.
  6. Bring it to a boil and then toss in the prawns.
    adding prawns to the patio
  7. Fry the prawns in the masala until they're cooked through.
    frying the prawns in the patio masala
  8. Drizzle lemon juice and serve hot!
    garnishing kolmi no patio with lemon juice

If you try these recipes and post them on your Instagram, tag us @licious_foods and use #MadeWithLicious. We’d love to see your recreations! 

Have a delicious Navroz!

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