26 days ago | By Saveur

Parsi Garam Masala The most basic version of this Parsi spice mix uses only cloves and cinnamon; other components are negotiable and hew to local and regional tastes. Writer Meher Mirza's grandmother prepared just one type but disliked nutmeg and eschewed it entirely, adding black peppercorns instead, while another relative made two separate versions: one for meat dishes and one for rice. Parsi garam masala works particularly well with vegetable dishes like titori , minced meat, and Parsi-style meat pulaos. Featured in: Mirza Family's Parsi Spice Mixes
Parsi Garam Masala
Writer Meher Mirza...
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Parsi Sambhar Masala

26 days ago | By Saveur

Parsi Sambhar Masala Don't confuse this with south Indian sambhar-a cavern of difference yawns between them. Parsi sambhar masala is added to dhansak, but it also finds its way into other vegetable and meat dishes such as dhansak or sambharya bheeda. My grandmother would pound the spice into smithereens every morning on the masala no patthar , but we've embraced simpler ways, relying on the electric spice grinder. Featured in: Mirza Family's Parsi Spice Mixes
Parsi Sambhar Masala
A mix of spices that is often used in the classic Parsi recipe for dhansak, sambhar masala also adds bright...
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Parsi Dhansak Masala

26 days ago | By Saveur

Parsi Dhansak Masala Dhansak masala is used primarily in its namesake, that Parsi treasure, dhansak. “Dhansak, the best known of Parsi dishes, has probably evolved from the Iranian khoresht esfenaj, a dish cooked with meat, lentils, and spinach. As tastes changed, spices were added to the dish to make dhansak what it is today,” says Bhicoo Manekshaw, doyenne of Parsi cooking, in her book Parsi Food and Customs. However, dhansak masala is more versatile than its name implies-you'll find it used in everything from Bombay duck cutlets to eggplant and meat buriani. Featured in: Mirza Family's...
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