A Navroz Feast by Parizaad Berlin

Food and words by Parizaad Berlin of Delish by Pari.
Follow her at: instagram.com/delishbypari

Parsi New Year, also known as Navroz or Nowroz, is celebrated to mark the beginning of the Iranian calendar. This year it’s being celebrated on the 16th of August .

The Parsi community dresses up in their traditional attire, decorate their homes with chalk (traditional Parsi motif Kollam and Toran (flower garlands to decorate doorways) and prepare delicious food including Prawn Patio, Mori Dar, Patra Ni Machhi, Meetu Sev and more. Parsis also visit the Fire Temple (Agiary) and offer fruits, sandalwood and flowers on this auspicious day.

Any auspicious occasion at a Parsi home has to have the traditional yellow Dal, long-grained basmati rice accompanied by a delicious, tangy-sweet and hot thick gravy preparation, known as “Patio”. This is usually made with boneless fish or prawns but can be made with hard-boiled eggs as well.

This feast consists of: Parsi Dhun Dar patio or Mori Dal, Chaval and Kolmi no Patio (lightly spiced yellow Dal, white Basmati Rice and an aromatic thick gravy with prawns).

Print Recipe

A Navroz Feast by Parizaad Berlin

Course

Main Dish

Cuisine

Indian

Servings

people

Ingredients

For the Mori Dal:

• 1 cup of Toor Dal soaked for 1 hour
• 1/2 tsp of turmeric powder
• 2 onions (finely sliced)
• 2-3 cloves of garlic finely chopped
• 1 Green Chili
• 2-3 tablespoons of oil
• 4 cups water
• Salt - to taste

For the Kolmi no Patio:

• Licious Freshwater Large Prawns - 30 Count
• 2 large onions finely sliced
• 2 large tomatoes chopped
• 1 large eggplant chopped
• 1 tsp of jaggery or brown sugar
• 1/2 cup of chopped coriander
• 6 cloves of Garlic
• 1.5 tsp Cumin Powder
• 1/2 tsp turmeric powder
• 1 tsp Dhansak Masala
• 1 tbs tamarind paste
• 3 tbs oil
• Salt - to taste

For the Patra ni machhi:

• 1 kg of Licious Betki fillet
• Garlic paste
• Salt - to taste
• Banana Leaves
• 1 cup of freshly grated coconut
• 1 cup of chopped coriander leaves
• 1 cup of mint leaves
• 4-6 Green Chilies depending on how spicy you want it
• 1 tsp Cumin seeds
• 6 cloves of Garlic
• 2 teaspoons of sugar
• 2 tsp Lemon Juice
• Salt - to taste

Course Main Dish Cuisine Indian Servings people Ingredients For the Mori Dal: 1 cup of Toor Dal soaked for 1 hour 1/2 tsp of turmeric powder 2 onions (finely sliced) 2-3 cloves of garlic finely chopped 1 Green Chili 2-3 tablespoons of oil 4 cups water Salt - to taste For the Kolmi no Patio: Licious Freshwater Large Prawns - 30 Count 2 large onions finely sliced 2 large tomatoes chopped 1 large eggplant chopped 1 tsp of jaggery or brown sugar 1/2 cup of chopped coriander 6 cloves of Garlic 1.5 tsp Cumin Powder 1/2 tsp turmeric powder 1 tsp Dhansak Masala 1 tbs tamarind paste 3 tbs oil Salt - to taste For the Patra ni machhi: 1 kg of Licious Betki fillet Garlic paste Salt - to taste Banana Leaves 1 cup of freshly grated coconut 1 cup of chopped coriander leaves 1 cup of mint leaves 4-6 Green Chilies depending on how spicy you want it 1 tsp Cumin seeds 6 cloves of Garlic 2 teaspoons of sugar 2 tsp Lemon Juice Salt - to taste

Instructions

To make the Mori Dal:

1. Heat the oil in a cooker
2. Add the green chilli, onions and garlic- cook till the onions are just turning golden.
3. Add the Dal, water and salt.
4. Cool for at least 2 whistles and allow to cool .
5. Once cooled, blend the Dal to a smooth consistency.
6. Garnish with coriander leaves and crispy onions.

To make the Kolmi no Patio:

1. Fry the onions till slightly brown
2. Add the tomatoes and brinjal and cook till tender.
3. Add the masalas and half the corriander, and cook for 2 minutes. You can add a little water if the mixture dries up.
4. Now add the tamarind juice, the salt and 2 cups of water. Allow this to cook for 5 mins , now add the prawns and cook till they turn orange and curl up. This means they are cooked perfectly!
5. Do not over cook the prawns, or they will become rubbery.
6. Garnish with chopped coriander leaves

To make the Patra ni macchi:

1. Cut the fish fillet into 2 x 2 inch pieces
2. Sprinkle a little salt, a little garlic paste and a little of the lime juice and marinate the fish for 15-20 minutes.
3. In the meantime, you can make the chutney.
4. Put coriander, mint, chilli, garlic , coconut, sugar and salt into a wet grinder and mix until you have a smooth paste.
5. Cut the Center stalk out of the banana leaf -
6. Coat each piece of fish with the chutney and wrap each piece with the banana leaf into a neat parcel.
7. Steam the fish parcels in an idly steamer or momo steamer for 7-10 minutes or you can put it into the microwave oven for 4 mins.